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Author: Neyssa Jump
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Four Cheese Macaroni Bites

These tasty four cheese macaroni bites are the perfect appetizers to serve a crowd.

Ingredients
 

  • 2 oz shredded Colby cheese
  • 2 oz shredded Monterey cheese
  • 2 oz shredded white sharp cheddar cheese
  • 2 oz shredded mozzarella cheese
  • 8 oz cooked elbow macaroni ((right before al dente))
  • 1 ½ cups of half and half (or milk or heavy cream)
  • 2 tablespoons of flour
  • 2 tablespoons of unsalted butter
  • ¼ teaspoon of ground sage
  • ¼ teaspoon of ground black pepper
  • ½ teaspoon of onion powder
  • ¼ cup of favorite breadcrumbs (I used Italian)
  • Garnish:
  • Pinch of parmesan cheese (optional)
  • Pinch of shredded parsley (optional)

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large pan over medium heat melt butter and add in flour, whisk until well blended. Add in half and half continue whisking, making sure there are no bumps. Add in seasonings, mix well. Lower heat to low and add in cheeses, gently stir together. Keep stirring gently for about two minutes, turn off heat and allow to sit and thicken about two minutes.
  • In a large bowl filled with macaroni, slowly fold in cheese mixture.
  • Spoon into a well-greased mini muffin pan two teaspoons of macaroni and cheese into each pocket space. Sprinkle each space with a pinch of Italian breadcrumbs. (Optional- sprinkle a pinch of parmesan cheese to each one.)
  • Bake in oven for 15 minutes. Remove pan from heat and set aside for at least 10-15 minutes (if not, it may crumble apart).
  • Serve warm and garnish if desired.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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