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
MAC AND CHEESE
Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories side-dish
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
- Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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.
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.
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