MAC AND CHEESE BITES
These mini Mac and Cheese Cups are a fun hors d'ouerve for parties, and they're easy to make using a mini muffin pan.
Provided by Joanne Ozug
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
- Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5.
- After you've cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that's intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
- Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don't pack the mac and cheese down, they won't hold their shape when you take them out after baking, and you don't want them to fall apart.
- Bake the mac and cheese cups for 15 minutes, until bubbling and gooey. Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic knife or toothpick (assuming you need to not destroy the nonstick coating on your pan) around the edges to loosen. Remove the mac and cheese cups from the pan and garnish with chopped chives or scallion greens. Enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 64 mg, Sugar 1 g, ServingSize 1 serving
CRISPY BAKED MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
- Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
- Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.
CRISPY MAC AND CHEESE
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of a baking sheet.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 8 minutes; drain well. Transfer the macaroni to a large bowl, add the butter and toss to coat.
- Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until evenly distributed.
- Pour the macaroni onto the prepared baking sheet and spread flat. Bake until the top is brown and bubbling, 20 to 25 minutes.
CRISPY MAC AND CHEESE CUPS
Dress up a KRAFT Deluxe Macaroni & Cheese Dinner with broccoli florets and bacon, and bake it in muffin cups for a potluck-perfect crowd pleaser.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package, adding broccoli to the macaroni cooking water the last 2 min. of cooking time.
- Meanwhile, cook onion and bacon in large skillet over medium heat 8 to 10 min. or until bacon is cooked. Stir into prepared Dinner along with egg.
- Spoon about 1/3 cup macaroni mixture into each of 12 muffin pan cups that have been sprayed with cooking spray. Top with cracker crumbs and cheese. Bake 12 to 15 min. until tops are golden. Cool in pan 5 min. before removing with small knife or metal spatula.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
MAC AND CHEESE CUPS
I started making these for a close friend's daughter when she started eating solid food. She loves mac and cheese and could hold these in her tiny hands to feed herself. Now the adults like them more than the kids! They're always requested at potlucks. -Karen Lambert, Weaverville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook macaroni according to package directions, drain. Transfer to a large bowl. Stir in cheese and butter until melted., In another bowl, whisk the eggs, cream, sour cream, salt and pepper until blended. Add to macaroni mixture; stir until well blended. Spoon macaroni into 24 well-greased muffin cups. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 178 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 226mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
BAKED BACON MAC AND CHEESE BITES #SP5
Official Contest Entry: Simply Potatoes 5Fix. Crispy covering on the outside with a smooth and creamy rich macaroni and cheese center that will take you back to your childhood macaroni and cheese days! These tastes baked bites are a sure way to please children and adults alike!
Provided by glutenfreekg
Categories Potato
Time 45m
Yield 40 bites, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. To assemble, with the macaroni slightly warmed to a little higher than room temperature, mix in the crumbled bacon to the macaroni and cheese side dish. Then scoop a heaping tablespoon of macaroni and roll into a tightly packed ball. Place on a parchment-lined baking sheet. Once all the macaroni has been rolled, place in freezer for 20 minutes to firm up.
- 2. Preheat oven to 425ºF. Place a baking rack on a baking sheet and coat the rack with non-stick cooking spray. Place flour and a pinch of salt in a small bowl. Place eggs and the yolks in a second bowl and beat them until uniform in color, and put the panko breadcrumbs in a third bowl. Dip macaroni balls in the flour, shaking off excess flour, then dip into eggs and then the panko mixture, patting crumbs to adhere. Place on baking rack and bake 15 minutes until golden brown. If desired, serve with marinara sauce for dipping. Serve immediately.
- Yield: 45-40 macaroni and cheese balls depending on how big you make them.
Nutrition Facts : Calories 304.3, Fat 16.4, SaturatedFat 5.3, Cholesterol 164.7, Sodium 501.4, Carbohydrate 26.4, Fiber 1.6, Sugar 2.4, Protein 11.5
CRISPY MACARONI AND CHEESE
Everyone's favorite creamy macaroni dish is topped with crunchy French fried onions.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 41m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, milk, mustard, pepper, pasta and 1 1/2 cups of the cheese in a 1 1/2-quart casserole.
- Bake for 20 minutes or until it's hot and bubbling.
- Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden.
Nutrition Facts : Calories 599.5 calories, Carbohydrate 48.8 g, Cholesterol 64.8 mg, Fat 34 g, Fiber 3.2 g, Protein 21.8 g, SaturatedFat 16.3 g, Sodium 1070.6 mg, Sugar 2.9 g
CRISPY MAC AND CHEESE CUPS #SP5
Official Contest Entry: Simply Potatoes 5Fix. These delightful bite-size cups will be the star of the meal, featuring creamy homestyle Simply Macaroni and Cheese, pancetta, and a crispy topping of panko bread crumbs and fresh herbs. They make a wonderful appetizer or side dish.
Provided by curlykcook
Categories Potato
Time 50m
Yield 24 mini cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Grease or spray a 24-cup size mini-muffin pan.
- Cook pancetta slowly in a large pan over medium heat. Turn slices frequently until crispy, about 10 minutes. Drain on paper towels and crumble.
- Add crumbled pancetta to the macaroni and cheese and stir well.
- Spoon macaroni and cheese mixture into mini-muffin cups.
- In a small bowl, mix bread crumbs and chives. Sprinkle on top of each cup.
- Cut each grape tomato into 3 slices crosswise. Garnish each cup with one tomato slice, pressing it down gently.
- Bake in oven until bread crumb topping is light golden brown, about 18-20 minutes.
- Let cool for 15 minutes. Using a butter knife, run the edge around the cups to lift out.
Nutrition Facts : Calories 39.7, Fat 0.5, SaturatedFat 0.1, Sodium 67, Carbohydrate 7.4, Fiber 0.7, Sugar 1.2, Protein 1.4
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