MINI MAC & CHEESE BITES
Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. -Kate Mainiero, Elizaville, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 162mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
DELUXE MINI MAC & CHEESE
Try the mac and cheese your mom used to make with one exception: they're mini mac and cheese from a muffin tin! You'll love this Deluxe Mini Mac & Cheese.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
- Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring frequently. Add Cheese Sauce; cook and stir on low heat 1 to 2 min. or until blended. Remove from heat.
- Add macaroni, egg, sour cream and 3/4 cup shredded cheese; mix well. Spoon into 12 muffin pan cups sprayed with cooking spray; sprinkle with remaining shredded cheese.
- Bake 13 to 15 min. or until golden brown. Cool 5 min. before removing from pan to serve.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 2 g, Protein 8 g
MINI MAC AND 'SHROOMS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving about 1/4 cup cooking water.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Bring to a boil over medium-high heat, whisking. Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes. Add the nutmeg and season with salt and pepper.
- Meanwhile, heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add half of the mushrooms and cook until soft, about 8 minutes. Season with salt. Push to the side of the pan and repeat with the remaining mushrooms.
- Reduce the heat under the sauce to low and whisk in both cheeses until smooth. Stir in the mushrooms and pasta and toss, adding the reserved cooking water as needed.
- Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the breadcrumbs and toast until golden; stir in the parsley. Divide the pasta among 8 small bowls. Garnish with the breadcrumb mixture.
MINI MAC 'N CHEESE MUFFINS RECIPE - (4/5)
Provided by Pattywak
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Generously spray 8 cups of your muffin pan with cooking spray. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well. Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth. Place about 2 to 3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did. Save this and bake it separately, if desired.) Top each muffin cup with the remaining white cheddar. Bake the mac and cheese pies until lightly golden on top, about 20 to 25 minutes. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.
MINI MAC & CHEESE MEATBALL CUPS
Enjoy our recipe for Mini Mac and Cheese Meatball Cups. This special recipe is great for parties and big get-together.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings, 2 mac and cheese cups each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package, using the Light Prep directions. Remove from heat. Add 1/2 cup mozzarella; stir until melted. Stir in egg.
- Sprinkle 1/2 tsp. Parmesan into each of 12 muffin pan cups sprayed with cooking spray. Fill with Dinner mixture; press 1 meatball into Dinner mixture in each cup.
- Bake 15 min. or until meatballs are heated through (165ºF). Top with remaining mozzarella; bake 3 min. or until melted. Let stand 5 min. Meanwhile, heat pasta sauce.
- Serve mac and cheese cups topped with sauce.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
EASY MAC AND CHEESE MUFFINS
This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
Provided by joplin_7_7_7
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g
MINI MAC AND CHEESE
Steps:
- Preheat the oven to 350 degrees F. Butter 2 dozen (1/2 cup) ramekins or a 9 by 13-inch casserole dish.
- Cook the elbow macaroni in a large pot of salted boiling water over medium heat for about 6 minutes or until very al dente. Drain and return to the pot.
- While the macaroni is cooking, melt the butter in a large saucepan over low heat. Remove 1/2 of the melted butter and reserve it for the topping. Add the flour to the saucepan and cook whisking constantly. When the flour is golden brown slowly whisk in the milk until smooth. Bring to a simmer and cook until thickened. Stir in the mustard, fontina, Gruyere, and Cheddar cheeses until just melted. Stir into the cooked pasta, coating it completely, and season with salt and pepper, to taste. Divide the mixture between the buttered ramekins.
- In a medium bowl combine the panko with the grated Asiago and salt and pepper, to taste. Add the reserved melted butter and mix to combine.
- Top each ramekin with the bread crumb mixture. Bake in the oven until golden brown on top and the cheese is bubbling, about 15 to 20 minutes. Top with fresh chopped parsley before serving.
MINI MAC & CHEESE DOGS
We wanted to get creative with hot dogs, so we made a mac-and-cheesy one. Pile on the extra cheese, relish and even bacon. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Let dough stand at room temperature until soft enough to shape, 15-20 minutes. Cut each roll in half; shape each half into a 3-in.-long mini hot dog bun. Place 2 in. apart on greased baking sheets., Cover with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake buns until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely., In a 15x10x1-in. baking pan, toss bread crumbs with onion, oil, salt and pepper. Bake at 350° until golden brown, stirring once, 5-7 minutes. , Cook hot dogs and macaroni and cheese according to package directions. To serve, cut hot dogs crosswise in half. Split buns; fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs.
Nutrition Facts : Calories 198 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 446mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
THREE-CHEESE MINI MACARONI AND CHEESES
Make and share this Three-Cheese Mini Macaroni and Cheeses recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 45m
Yield 48 macs
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off excess water.
- Brush four 12 cup, non-stick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
- In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
- Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
- Bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve.
- Can be prepared ahead up to baking. Refrigerate overnight, then bake as above.
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