Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 3 cups corn flakes, crushed
- 2 eggs, beaten
Special equipment needed:
- Mini muffin tin
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly until the mixture thickens.
5. Add the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well combined.
7. Grease the mini muffin tin with cooking spray.
8. In a shallow dish, mix the crushed corn flakes with the beaten eggs.
9. Scoop the mac and cheese mixture into the muffin tin, filling each cup about 3/4 full.
10. Press the corn flake mixture onto the top of each mac and cheese cup.
11. Bake for 20-25 minutes or until the tops are golden brown and crispy.
12. Let cool for a few minutes before removing from the muffin tin.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 24 mini mac and cheese bites
Nutritional information:
Per serving (1 mac and cheese bite):
Calories: 130
Fat: 7g
Saturated Fat: 4g
Cholesterol: 36mg
Sodium: 173mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and Parmesan.
- You can use panko breadcrumbs instead of corn flakes.
Variations:
- Add cooked bacon or ham to the mac and cheese mixture for a meaty twist.
- Add chopped jalapeños or green chilies for a spicy kick.
- Use different types of cheese for a unique flavor combination.
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't become mushy in the oven.
- Use a cookie scoop to easily fill the muffin cups with the mac and cheese mixture.
- If the corn flake mixture doesn't stick well to the mac and cheese cups, lightly press it down with the back of a spoon.
Storage instructions:
Store leftover mac and cheese bites in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mac and cheese bites in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the mac and cheese bites on a platter with a dipping sauce, such as ranch or marinara.
Garnishes:
Garnish the mac and cheese bites with chopped parsley or chives for a pop of color.
Pairings:
Pair the mac and cheese bites with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the mac and cheese cups are sticking to the muffin tin, run a knife around the edges to loosen them.
- If the corn flake mixture is burning in the oven, cover the muffin tin with foil halfway through the cooking time.
Food safety advice:
- Make sure to cook the mac and cheese bites to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Store leftover mac and cheese bites in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that has been around since the 1800s. It became popular during the Great Depression because it was cheap and easy to make.
Flavor profiles:
The mac and cheese bites are creamy and cheesy with a crispy corn flake crust.
Serving suggestions:
Serve the mac and cheese bites as an appetizer or snack for a party or game day.
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