Mac & Cheese Bites
Ingredients
1/4 Cup Butter, softened
1/4 Cup Parmesan cheese, grated
3/4 Cup Elbow macaroni
1 1/2 Tbsp. Flour
3/4 Cup Milk
2 oz Asiago cheese, Shredded
2 oz Creamy Gorgonzola cheese, cut up
6 Sun-dried tomato halves, finely diced (optional)
1 Large egg yolk
Preparation
Prep: Cook pasta of your choosing according to directions. Drain and transfer to a large bowl.
Grease 24 mini muffin pan with 2 Tbsp of butter. Sprinkle parmesan into each cup. Turn pans to coat cups evenly with cheese then tap out excess.
In a small sauce pan, melt remaining 2 Tbsp butter into a small sauce pan over medium heat. Add flour and whisk for 1 minute. Slowly add milk, whisking until blended. Bring to a simmer and cook 1 1/2 minutes until thickened.
Preheat oven to 375. Remove sauce pan from heat and whisk in cheeses until melted. Stir in tomatoes if using and yolk
Pour cheese mixture over pasta and toss and coat. Let the mix cool to room temperature. Fill muffin cups packing gently.
Cook for 18-20 minutes or until golden brown and sizzling. Transfer to cooling rack and serve.
You can refrigerate pre-baked mixture for up to 3 days.
