Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups crushed potato chips
- 2 large eggs, beaten
Special equipment needed:
- Mini muffin tin
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 375°F. Grease a mini muffin tin with cooking spray.
2. Cook the elbow macaroni according to package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 5-7 minutes, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the shredded cheddar cheese, salt, and black pepper 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. In a separate bowl, mix together the crushed potato chips and beaten eggs.
8. Using a spoon or cookie scoop, fill each muffin cup with the mac and cheese mixture.
9. Top each muffin cup with the potato chip mixture, pressing down gently to adhere.
10. Bake for 20-25 minutes, until the potato chip crust is golden brown and the mac and cheese bites are set.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- 375°F
Serving size:
- Makes 24 mini mac and cheese bites
Nutritional information:
- Calories: 170 per serving
- Fat: 9g
- Carbohydrates: 16g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar.
- You can use any type of potato chips instead of crushed potato chips.
Variations:
- Add cooked bacon or ham to the mac and cheese mixture for extra flavor.
- Use different types of cheese, such as pepper jack or gouda, for a different flavor profile.
- Add chopped jalapeños or green chilies for a spicy kick.
Tips and tricks:
- Make sure to grease the muffin tin well to prevent sticking.
- Use a cookie scoop to easily portion out the mac and cheese mixture.
- Let the mac and cheese bites cool for a few minutes before removing them from the muffin tin.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave for 30-60 seconds, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the mac and cheese bites on a platter with a side of ketchup or hot sauce for dipping.
Garnishes:
- Top with chopped fresh parsley or chives for a pop of color.
Pairings:
- Serve 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 bites are sticking to the muffin tin, use a butter knife to gently loosen the edges before removing them.
Food safety advice:
- Make sure to cook the mac and cheese bites to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Mac and cheese is a classic comfort food that originated in Italy in the 14th century. It was brought to America by Thomas Jefferson, who served it at a state dinner in 1802.
Flavor profiles:
- Creamy, cheesy, and crunchy.
Serving suggestions:
- Serve as an appetizer or a side dish.
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