Mini Macaroni and Cheese You Can Freeze

Macaroni & Cheese Bites

Makes 4 ~ (12 cup) Mini-Muffin Tins

* 1/2 Pound Elbow Macaroni

* 1  1/2 Tablespoons  butter (extra for muffin tins)

* 1/4 cup Parmesan Cheese

*2 Tablespoons all-purpose flour

*3/4 cup milk or evaporated milk

*A few shakes of Tabasco sauce

*1  1/2 cups sharp cheddar cheese sheredded

*1 cup Monterey Jack Cheese

* 1 large egg yolk

* 1/8 teaspoon Nutmeg

* 1/8 teaspoon Dry Mustard

Oven: 425*

Cook and drain pasta.

Spread mini muffin tins with softened butter then sprinkle with Parmesan Cheese. (shake off extra cheese)

In a big saucepan melt the 1 1/2 tablespoons butter and whisk in flour over med. heat. Whisking for 2 minutes. Whisk in milk and cook, continuing to whisk until boiling (about 5 minutes). Add the Cheddar and Monterey Jack Cheeses and whisk until melted. Take off the heat and whisk in the egg yolk, Nutmeg and Mustard.

Fold in the macaroni.

Spoon slightly rounded tablespoons of macaroni into prepared muffin cups. Pack them gently. Sprinkle more Parmesan on top.

Bake on top and middle third of the oven until browned. (About 10 minutes)

Let them cool a few minutes then use a spoon a carefully loosen the bite-size minis!

You’ll notice this mac and cheese is a little thicker than usual but it helps when you’re putting it into the tins.

Don’t forget to press the pasta before you bake!

The Parmesan Cheese sprinkled inside the muffing tins and on top gives them the best texture…almost crunchy.

You can just pick ‘em up and pop one into your mouth…yum.