Mac N 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.

MAC 'N CHEESE BITES

Steps:

• Melt butter in a saucepan over medium-low heat. Add macaroni and American cheese; stir until cheese is mostly melted, about 2 minutes. Reduce heat to low; mix in milk.
• Set oven rack about 6 inches from the heat source and preheat the oven on the low broil setting. Line a baking sheet with parchment paper.
• Spread pretzels crackers on the prepared baking sheet; top each with a slice of sausage. Spoon 1 tablespoon macaroni and cheese mixture over sausage. Sprinkle black pepper on top.
• Bake under the preheated broiler until American cheese and pretzels start to brown, 1 to 2 minutes.

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.

KIDS CAN MAKE: MAC 'N' CHEESE BITES

Steps:

• Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F. Line 2 or 3 mini-muffin pans with liners, and coat the liners generously with cooking spray.
• Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain the macaroni and rinse under cold water until cool. Drain again and shake off any excess water.
• Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl. Beat on low speed with an electric mixer until combined (the mixture may have small lumps). Add the macaroni, Cheddar and Monterey jack, and stir until combined.
• Drop heaping tablespoonfuls of the mac 'n' cheese into the prepared muffin liners. Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand. Sprinkle the top of each mac 'n' cheese mound with the buttered breadcrumbs.
• Bake until the cheese is melted and the bites are golden brown, 25 to 30 minutes. Let cool for at least 5 minutes before serving hot or at room temperature. Serve with hot sauce on the side, if desired.

FRIED MAC AND CHEESE BITES

Steps:

• Melt butter in a large saucepan over medium-high. Whisk in 1 tablespoon of the flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly. Bring to a simmer over medium-high; simmer, whisking often, until mixture is slightly thickened and lightly coats back of a spoon, about 3 minutes. Reduce heat to low; add Cheddar cheese, Monterey Jack cheese, salt, garlic powder, black pepper, and cayenne pepper, stirring constantly until cheeses melt and mixture is smooth, about 2 minutes. Remove from heat, and stir in macaroni (mixture will be thick).
• Spread mixture evenly in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, pressing plastic wrap directly on surface; chill until firm, at least 3 hours or up to 24 hours.
• Pour oil to a depth of 2 inches into a large Dutch oven; heat over medium-high to 350°F. Meanwhile, scoop 1 portion macaroni mixture into your hands using a 1-ounce (2-tablespoon) scoop, and roll into a ball. Place on a baking sheet lined with parchment paper. Repeat process with remaining macaroni mixture. (You'll have 36 balls total.)
• Whisk together eggs and water in a shallow dish. Place panko in a second shallow dish, and place remaining 1/3 cup flour in a third shallow dish. Working with 1 ball at a time, dredge in flour, and shake off excess. Roll ball in egg mixture; let excess drip off. Roll in panko, pressing to adhere. Return ball to baking sheet. (Balls can be loosely covered with plastic wrap, and chilled until ready to fry, up to 30 minutes.)
• Fry macaroni balls in 6 to 8 batches, turning occasionally, until golden brown on outside and hot and melted on inside, 4 to 5 minutes. Transfer to a paper-towel lined baking sheet to drain. Serve immediately.

FRIED MACARONI-AND-CHEESE BITES

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
• In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
• Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
• Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
• Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
• Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

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.