Mini Mac and Cheese Bytes


Bytes-Sized Mini Mac and Cheese

Searching for the perfect wedding finger food is just like searching for a man. It can be difficult, time-consuming and full of trial runs. But when you find it (or him), all the trouble, experiences and headaches seem absolutely worth it. When I stumbled upon my favorite comfort food in mini form, I knew I was in trouble. These little bytes would be so perfect for any wedding. I imagine serving them late-night, alongside a slew of sliders, mini milkshakes and fries. What’s really great about these mac & cheese bytes is they stay crunchy and creamy even if you don’t serve them right away.

Made with three different types of cheese, these things are tasty – simple – adaptable. The trifecta of what a good snack should be, don’t you think? They’re gooey, cheesy, spicy and so easy to make. Like bacon? Add it in! Want a bit more spice? Toss in chopped jalapenos. Let’s be honest, is there really anything better than bite size baked pasta?


Three-Cheese Mini Mac and Cheese Bytes: Food & Wine

  • 1/2 lb elbow macaroni
  • 1 1/2 tablespoons unsalted butter, plus more for brushing
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 4 ounces cheddar cheese, shredded (1 packed cup)
  • 4 ounces deli-sliced American cheese, chopped
  • 1 large egg yolk
  • 1/4 teaspoon Spanish-style smoked paprika

Directions: Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmesan; tap out the excess. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmesan on top. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

10635782_10203864181222354_8166333896397011627_nAllana Mortell a perpetually hungry 20-something whose adventures in eating & tweeting throughout Chicago are documented on the internet. Lover of cupcakes, craft cocktails, slightly disobeying recipes and dessert first, Bytes is the foodie friend you’ve been looking for! For more recipes, stories about food and general ramblings, visit Allanabytes.

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