Recipe
Author
Hy-Vee Test Kitchen
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Description
You can use any type of shredded cheese to change up the flavors in these mini mac & cheese bites. Then use garnishes such as green onions, bell peppers, or hot sauce to really make 'em pop.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. Hy-Vee elbow macaroni | ||
| 2 tbsp. Hy-Vee butter | ||
| ¼ tsp. paprika | ||
| 2 tbsp. Hy-Vee flour | ||
| ½ c. Hy-Vee skim milk | ||
| 8 oz. Cracker Barrel aged reserve cheese, shredded | ||
| 4 oz. Cracker Barrel sharp cheese, shredded | ||
| Chopped chives, to garnish, optional |
Directions
- Preheat oven to 400 degrees. Spray 24 nonstick mini muffin tins well with non-stick cooking spray; set aside.
- Cook pasta according to package directions. Drain and set aside. Return empty stock pot to heat and turn heat to medium. Add butter; heat until melted. Stir in paprika and flour and continue to cook 2 minutes, whisking constantly. Slowly whisk in milk. The mixture will be very thick. Remove from heat and stir in cheeses and cooked pasta, stirring until well combined.
- Divide mixture among prepared muffin tins, about 3 tablespoons each, pressing mixture well into pan to help hold shape after baking.
- Bake 10 to 12 minutes or until cheese is melted. Cool 10 minutes before running a knife around edges to loosen. Top with chopped chives, if desired.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrates: 16g
- Protein: 9g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 20%
Recipe Source:
Hy-Vee weekly ad from the week of December 26, 2013.