Best Mac N Cheese In Mini Coquettes Recipes
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.
MAC 'N' CHEESE CROQUETTES
Make and share this Mac 'n' Cheese Croquettes recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52.7, Fat 1.5, SaturatedFat 0.3, Cholesterol 18.3, Sodium 56.3, Carbohydrate 7.9, Fiber 0.3, Sugar 0.5, Protein 1.7
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love