Crescent Mac And Cheese Bites Recipes

MINI MAC & CHEESE BITES

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.

CREAMY OVEN-FRIED MAC AND CHEESE BITES

Steps:

• Preheat the oven to 400°. Brush the cups of three 12-cup mini cupcake pans with the melted butter. Then sprinkle each tin with breadcrumbs and shake the pan, tilting to coat with breadcrumbs.
• Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain and set aside.
• Meanwhile, make the béchamel: Melt the remaining 2 tablespoons of butter in a medium pot over medium heat. Add the flour and cook, stirring, until very lightly toasted, about 1 minute. Stir in the mustard and paprika.
• While whisking, slowly pour in the milk. Bring to a boil and cook over medium-low heat, stirring, until the mixture is thick enough to coat the back of a spoon, about 2 minutes. Reduce the heat to low and add the cheese, a small handful at a time, stirring until the cheese is melted before adding the next addition. (You should have 2½ cups cheese sauce.) Remove from the heat and stir the cooked macaroni into the cheese sauce.
• In a large bowl, beat the eggs, then scrape the mac and cheese into the eggs and stir to combine. Season with salt and pepper.
• Mound about 2 rounded tablespoons of the mac and cheese mixture into each cup of the prepared cupcake pan.
• Bake until the cheese is melted and the bites are golden brown, 20 to 25 minutes. Let cool for at least 5 minutes before removing from the tins. Run a knife around the outside of each bite before removing it. Serve warm or at room temperature with hot sauce on the side, if desired.

MAC 'N' CHEESE BITES

Steps:

• To make the toppings, heat half the oil in a frying pan over a high heat, and cook the mushrooms for 10 mins until golden. Stir in half the garlic and the parsley, and fry for 1 min more. Season and scrape into a bowl. Heat the rest of the oil in the pan and fry the remaining garlic and the breadcrumbs for 3-5 mins, stirring until crisp. Scrape into a second bowl.
• Melt the butter in a saucepan over a medium heat, then stir in the flour to make a thick paste. Gradually add the milk, a splash at a time, whisking until it's all incorporated. Cook for 2-3 mins more until thickened. Meanwhile, cook the macaroni in a pan of boiling salted water for 5-6 mins. Stir the cheddar into the white sauce until all the cheese has melted, then fold in the macaroni.
• Butter a 12-hole muffin tin and divide the mac 'n' cheese between the holes, packing it in with the back of a spoon. Top with the mushroom mixture, olives or sundried tomato slices, then scatter over the grated cheese and garlic breadcrumbs. Will keep, covered in the fridge, for up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Bake for 15 mins until golden and piping hot. Leave to cool for 10-15 mins in the tin, then loosen by running a spoon around the edges. Transfer to a plate.