Oh my goodness! Oh my goodness and yes, I could say it again. These little morsels are so yummy. I made them some time ago and took them to the Atlanta Steeplechase as one of my dishes to share with the group. Then they were served at “room temperature” and were perfect for the occasion. Finger foods are always great at the Steeplechase so you can “graze” throughout the day with out being burdened with a plate, fork and knife. After all, you do need at least one hand to be occupied with a wine glass!
Make a batch of these very good, kid-friendly, yummies at your next barbecue or family get together as an appetizer and see how fast they go! You’ll be amazed! Oh, I did add a dash of red pepper just to spice it up a bit. Yum yum! And, yes, they are very addictive!
- ½ pound Elbow Macaroni Noodles
- 3 tablespoons Butter; divided
- 2 tablespoons Flour
- 1½ cups Milk
- 2 cups Sharp Cheddar cheese; shredded
- 2 ounces Cream cheese
- ½ teaspoon Salt
- ¼ teaspoon White pepper
- 1 whole Egg; beaten
- ½ cup Bread crumbs
- Preheat oven to 400 degrees F.
- Spray mini-muffin tins with cooking spray.
- Cook pasta according to packaged directions and set aside
- In a medium size pan combine 2 Tablespoons butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.
- In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated.
- Melt remaining 1 Tablespoon butter and mix with ½ bread crumbs.
- Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese and pinch of buttered bread crumbs. Bake at 400 degrees F for 15 minutes or until golden brown.
- Allow to cool 5 minutes before gently removing the bites.