Description
These mac and cheese bites deliver all that cheesy comfort, but in a fun, mini form that’s easy to serve and even easier to devour. Each bite has just the right balance of tender pasta, velvety sauce, and a toasty top that crackles lightly as you sink your teeth in.
Ingredients
1 pound of small elbow pasta, cooked just until tender
3 tablespoons unsalted butter, softened slightly for easy melting
1 small onion, finely minced for a subtle, savory base
2 garlic cloves, minced to release their full aroma
¼ cup all-purpose flour, for building a smooth, creamy roux
2½ cups whole milk, warmed for easier incorporation
¼ teaspoon cayenne pepper (optional), for a gentle kick of heat
Salt and freshly ground black pepper, to taste
2 cups grated white cheddar cheese, for a rich, tangy melt
2 cups grated yellow cheddar cheese, divided for layering and topping
Instructions
- Preheat the oven to 375°F and generously grease two mini muffin pans with nonstick cooking spray, making sure to coat each cavity thoroughly to prevent sticking.
- Bring a large pot of salted water to a rolling boil. Add the elbow pasta and cook until just al dente, about 7 to 9 minutes or according to the package instructions. Drain well and set aside.
- In a large, heavy-bottomed pot, melt the butter over medium heat. Add the minced onion and sauté gently until translucent and tender, about 4 to 5 minutes. Stir in the garlic and cook for another minute, just until fragrant.
- Sprinkle the flour evenly over the onion mixture and stir to coat. Cook the roux for 2 minutes, stirring constantly, until it bubbles and takes on a slightly golden hue.
- Pour in the milk gradually while whisking to prevent lumps. Continue to whisk until smooth. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
- Season the sauce with cayenne pepper, if using, along with salt and freshly ground black pepper to taste. Remove the pot from the heat and fold in the white cheddar and 1½ cups of the yellow cheddar, stirring until the cheese is completely melted and the sauce is smooth and glossy.
- Add the drained pasta to the cheese sauce and stir until each piece is coated in the rich, creamy mixture. Using a spoon or small scoop, fill each cavity of the prepared muffin pans with about 1½ to 2 tablespoons of the mac and cheese mixture, pressing gently to compact.
- Top each bite with a small sprinkle of the remaining yellow cheddar. Transfer the pans to the oven and bake for 17 to 20 minutes, or until the cheese is bubbling and the tops are lightly golden.
- Let the bites rest in the pans for 15 minutes to set before gently unmolding. Serve warm or at room temperature. Any leftovers can be stored in an airtight container in the refrigerator for up to two days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Stove + Oven
- Cuisine: American
