Thursday, April 09, 2009

mini mac and cheese bites

I used B's birthday yesterday as an excuse to make these - brilliant, brilliant, brilliant. I can't take credit for this idea - found them here, original source (to whom many thanks are owed) here. Anyway - baked mini mac and cheese bites? Does it get any better? No, no it does not.

I made mac and cheese my usual way, but halved the recipe (for 24 bites). You'll definitely need more if you're making these for a party.

You'll need:
8 oz. elbow macaroni
3 oz. cheddar cheese
1/2 C. grated parmesan cheese
3 oz. fontina cheese
1 C. 2% milk
2 T. butter
1 T. flour
1 t. dry mustard
1 t. black pepper
Sprinkle of cayenne

Cook pasta in boiling, salted water until done - 7 or 8 minutes if using Barilla Plus elbows. Meanwhile, preheat your oven to 350 degress.

To prepare your mini-muffin pan, melt 1 T. butter in small dish, brush inside cups. Sprinkle bottom of cups with some grated parm (probably 2 T. total).

To make your roux for the mac, melt remaining 1 T. butter over low heat. Add 1 T. flour, whisk. Add dry mustard, 1/2 t. salt, pepper, and cayenne. Whisk until a paste. Slowly add milk, whisking. Bring to a bubble. Gradually add in cheese, stir until combined.

Combine cheese sauce and pasta, stir well. Drop by Tablespoonful into mini-muffin pan. Top with more parm. Bake for 15 minutes or until edges begin to brown.

When they are done, let them cool for a few minutes before popping them out (that way the cheese won't melt all over the place, they will hold their shape better, and bonus, won't taste like molten lava in your mouth!)

Enjoy.

P.S. What detox diet...?

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