Mini Macaroni Bites

Recipe

Appetizer
Mini Macaroni Bites

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2.72 out of 5 stars
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43 ratings

Recipe Data

12
Servings
20min
Prep
40min
Total

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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. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
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

  1. Preheat oven to 400 degrees. Spray 24 nonstick mini muffin tins well with non-stick cooking spray; set aside.
  2. 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.
  3. Divide mixture among prepared muffin tins, about 3 tablespoons each, pressing mixture well into pan to help hold shape after baking.
  4. 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.