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.
Like we said check out Chef in Training she has incredible recipes to die for. She's amazing in the kitchen. So make sure you give her props.