Three Cheese Macaroni Bites
A recipe for Three Cheese Macaroni Bites! These mini macaroni and cheese bites are filled with Cheddar, Gruyère, and Parmesan and baked until golden.
Servings 36 Macaroni Bites
Ingredients
- 8 ounces (227 grams) dried macaroni or other similar medium-shape pasta
- 2 tablespoons (30 grams) unsalted butter
- 2 tablespoons (18 grams) all-purpose flour
- 1 cup (240 milliliters) milk
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 ounces (113 grams) Cheddar cheese shredded
- 4 ounces (113 grams) Gruyère cheese shredded
- 2 ounces (57 grams) Parmesan cheese grated, plus more for topping
- 2 large egg yolks
- 1/4 cup (15 grams) Panko breadcrumbs
- Freshly chopped Parsley or chives for garnish
Instructions
- Preheat oven to 425˚F (220˚C). Grease 36 mini muffin cavities.
- Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally, until barely tender, al dente. Drain and set aside.
- While the pasta is cooking, melt the butter in a large saucepan over medium heat.
- Once melted, mix in the flour and cook until golden, whisking constantly.
- Slowly pour in the milk while whisking. Cook, whisking often, until thickened.
- Stir in the salt, paprika, pepper, garlic powder, and onion powder.
- Remove from heat, the add the Cheddar, Gruyère, and Parmesan cheese a handful at a time, stirring well between each addition.
- Mix in the egg yolks, then fold in the cooked pasta until well coated.
- Fill each of the prepared muffin tins with the pasta. Do not overfill.
- Sprinkle the panko over each macaroni and cheese bite, then sprinkle some grated Parmesan cheese.
- Bake in the preheated oven until the macaroni bites are bubbly and golden around the edges, about 12 minutes.
- Allow to cool in the pan for 10 minutes before removing with a small spoon or off-set spatula.
- Garnish with freshly chopped parsley or chives before serving.