Ingredients
Scale
- Ingredients:
- 1 cup elbow macaroni (or any tiny pasta)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Directions:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute, until golden.
- Slowly whisk in milk, making sure there are no lumps. Cook until the mixture thickens, about 3-4 minutes.
- Reduce heat to low and add cheddar, mozzarella, salt, pepper, and paprika. Stir until smooth and creamy.
- Add the cooked pasta to the cheese sauce, stirring until fully coated.
- Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- Spoon the mac and cheese mixture into each cup of the tin, packing it slightly.
- In a small bowl, mix Parmesan, panko breadcrumbs, and melted butter. Sprinkle this mixture on top of each mac and cheese bite.
- Bake for 15-20 minutes, or until golden and crispy on top.
- Let them cool for a few minutes before carefully removing them from the tin. Serve warm.
- Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes