I’m a cheese lover. Okay, fanatic maybe. I just love anything with cheese on it. I came across this recipe from Yummly and of course I had to share. This is not our recipe, it belongs to wonderful blogger Chef in Training. Check out her sight here. Just bring a napkin for the drool.
- ½ pound elbow macaroni
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1½ cups milk
- 2 cups shredded sharp cheddar cheese
- 2 ounces cream cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 egg beaten
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 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.
Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese. Bake at 400 degrees F for 15 minutes or until golden brown.
Allow to cool 5 minutes before gently removing the bites.