I just found out that here in the U.S. we celebrate National Mac N’ Cheese Day! Who doesn’t LOVE mac n’ cheese? Nothing beats the creamy goodness of these delicious bite-sized portions. Celebrate the day with this homemade recipe. You won’t regret it!
This is one of my favorite recipes for pleasing a crowd because everyone loves them! There is something about homemade mac n’ cheese that is hard to resist. These keep and reheat really well, but they don’t last long when served so you might want to whip up a few batches!
Mac N’ Cheese Bites
Makes about 4 dozen bites (when using a mini cupcake pan)
1/2 lb. cooked whole wheat elbow macaroni (whole wheat makes a markedly superiour texture for these)
2 T. butter
2 T. flour
1 1/2 cups whole milk
2 cups shredded SHARP cheddar (plus about 1 cup for sprinkling on top)
2 oz. cream cheese
few dashes worcestershire and hot sauce
paprika, salt, and pepper
1 egg, beaten
Preheat oven to 400F
Whisk the butter and flour in a large pot over med-high heat until smooth. Reduce heat and slowly add milk; bring to a simmer to thicken. Add 2 cups of good aged cheddar and everything else but the egg. Remove from heat.
Add the cooked pasta and egg to the creamy sauce in your pot. Stir until evenly coated.
Spray mini muffin tins with non-stick spray. (This is enough for 2-24 cup pans if you have them).
Spoon the mixture into the pan and top with additional shredded cheese. Bake about 15 minutes or until desired browning (I like mine with crispy edges).
Allow to cool 5-10 minutes until they maintain shape when removed.
Happy Mac N’ Cheese Day! Enjoy!