Homemade Mac and Cheese Bites
Equipment
Ingredients
Ingredients
elbow macaroni (dry)
240 g
butter
60 g
all-purpose flour
30 g
milk
360 ml
cheddar cheese (shredded)
240 g
egg
2 piece
salt
5 g
black pepper
2 g
breadcrumbs
120 g
butter (melted)
30 g
Instructions
Cook the pasta
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make the cheese sauce
In a saucepan, melt butter, whisk in flour to make a roux, then gradually add milk while stirring until thickened. Add shredded cheddar and stir until melted and smooth.
Combine pasta and sauce
Mix the cooked macaroni into the cheese sauce. Season with salt and pepper. Let cool slightly, then stir in the beaten eggs.
Prepare the breadcrumb topping
Mix breadcrumbs with melted butter until evenly coated.
Fill and top the muffin cups
Grease a mini muffin tin. Spoon macaroni mixture into each cup, filling about 3/4 full. Top each with breadcrumb mixture.
Bake the bites
Bake in a preheated oven at 190°C for 15-20 minutes until golden and set.
Cool and serve
Allow to cool in the tin for 5 minutes, then remove and serve warm.
Storage
Best served fresh but can be stored in an airtight container.
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