Mac N Cheese In Mini Coquettes 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.

DEEP-FRIED MACARONI AND CHEESE BITES RECIPE

Steps:

• Gather the ingredients.
• Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.
• Shape the cold macaroni and cheese into small balls.
• In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.
• Dip the mac and cheese balls in breadcrumbs, then into the beaten eggs, and then in crumbs again.
• Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.
• Remove to paper towels to drain; keep warm while making subsequent batches.

MAC AND CHEESE BALLS RECIPE BY TASTY

Steps:

• Boil water, add macaroni and cook until al dente
• Melt butter in a pan and mix 2 tsp flour into it.
• Add the milk gradually.
• Add both cheeses and cook until melted and the sauce is thick
• Season with salt and pepper.
• Add cooked macaroni and thoroughly cover.
• Refrigerate mixture for one hour.
• Take mixture out and form into balls on another plate.
• Refrigerate for 2 hours.
• Dip the solid balls in egg wash, then breadcrumbs.
• Fry in hot pan of oil until golden brown on both sides.
• Enjoy!

EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• In a large pot on medium-high heat, gently heat the milk to a simmer.
• Add in the elbow macaroni. Cook until the pasta is tender.
• Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
• Sprinkle with parsley and serve!
• Enjoy!

EASY MAC AND CHEESE MUFFINS

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.

MAC 'N' CHEESE CROQUETTES

Steps:

• Roll macaroni and cheese into bit-sized balls.
• Dredge balls in flour seasoned with salt and pepper.
• Tap off excess flour and dip in eggs, then panko.
• Let balls sit for a few minutes to set crust.
• In a separate bowl, mix together mayo, garlic, and lemon juice to make aioli.
• Heat oil in pan until it reaches 375 degrees.
• Very carefully drop balls into hot oil and fry until golden brown.
• Drain on paper towels.
• Serve croquettes on platter with small bowl of aioli dipping sauce.

MAC 'N CHEESE IN MINI COQUETTES

Steps:

• 1. Preheat the oven to 430°F. Lightly butter 4 mini cocottes. 2. Plunge the macaroni a good minute in boiling salted water. They should not be cooked through. Pass the pasta under cold running water to stop them cooking. Add several drops of canola or simple vegetable oil to keep it from sticking together. 3. Melt the butter in a small pan over a low flame. Add the cream, the Gorgonzola, the Fontina, the Marscarpone and the Parmigiano Reggiano (reserving 4 tablespoons for the top). Stir the cheese until all are well melted. Add salt and freshly ground pepper to taste. Add the chopped walnuts. 4. Add the cooked pasta to the sauce and divide into 4 mini-cocottes. Sprinkle the rest of the Parmigiano Reggiano over each cocotte. Bake for 10 to 15 minutes or until the tops are golden brown and crusty looking. On taking them out of the oven, let them rest for 5 minutes before serving.