2 Tbs. - Flour
3/4 C. - Milk
1 1/2 C. - Sargento Shredded Mild Cheddar Cheese
1/4 C. - Kraft Parmesan Cheese, plus more to sprinkle on top
3 - Large Egg Yolks
1/2 Tsp. - Salt
1/8 Tsp. - Nutmeg
1/2 Lb. - Cooked Small Elbow Macaroni
Preheat oven to 425 degrees… Spray a 24 count mini muffin pan with cooking spray and set aside. In a large saucepan, melt the butter over medium heat, whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a boil. While cooking mixture, whisk occasionally for about 2-3 minutes until thick. Add the cheddar and parmesan cheese stirring to melt. Remove from heat and stir in the egg yolks, salt and nutmeg. Stir in the macaroni until well coated. Spoon into the muffin cups pressing down firmly onto each one, fill to the top. Bake for about 10 minutes or until golden brown, let cool for another 10 minutes then using a teaspoon gently lift each bite. For those of you who want to be a little more health conscious just plate these and sprinkle with some additional Parmesan cheese then enjoy!
For those of you that like a little more crunch to their Mac & Cheese like we do this is a must try....
1 C. - Honey Panko Crumbs
3 - Eggs
2 Tbs. - Water
1 C. - Parmesan
Heat your deep fryer to 350 degrees, in a shallow dish mix the egg and water together, then in another shallow dish add the Parmesan and in one last dish add the Panko crumbs. One at a time place a Mac Cheesy bite into the egg wash, then into the Parmesan. Place the bites back into the egg wash and then finally into the Panko crumbs. Once you have them all coated place single layer as to not crowd the deep fryer and cook for 1 minute or until golden brown and crunchy, moving the bites around in the oil so they get cooked evenly. Plate these little gems and watch them disappear.