2 cups of macaroni (elbows or little twists work best)
3 cups of a mixture of shredded cheeses: parmesan, swiss, and cheddar
1 cup of milk
1 large egg
regular sized muffin baking tray
~2 tbsp butter
Start by boiling the macaroni and pre-heating the oven to 325 degrees. While you’re waiting for the macaroni to finish, coat each of the muffin cups with a thin layer of butter. Be sure to make sure the bottom is coated evenly — this will make getting the mac & cheese bites out of the tray easier.
I bought pre-shredded cheese, but feel free to buy a block and shred it fresh! In a large bowl, I mixed a total of 3 cups of parmesan, cheddar, and swiss together. You can use whatever cheese your heart desires (Colby & Monterey Jack is another one of my favourite combinations!).
Once the pasta is done boiling, strain it and let it cool for about 5 minutes. Take a spoonful of pasta and try to cover as much of the bottom of the cup as you can. Try to limit the height of this layer to be no more than 1/3 of the depth of the baking tray. You’ll want to keep enough room to put at least one more layer of pasta (with cheese in between).
Generously scoop a layer of cheese on top of the macaroni. Keep alternating between macaroni and cheese until the cup is filled to the top.
Once the whole tray has been filled, beat the egg in 1 cup of milk.
Pour about 2 tablespoons of the milk and egg mix into each cup. This is essentially the “glue” that will help hold the bite-sized servings together. Place the tray in the oven and bake for 20 minutes, or until the cheese has been fully melted and the milk and egg mixture has solidified.
The most important step is allowing the tray to sit and cool for 10 minutes. If you try to take the bite-sized servings out of the tray too quickly, the cheese will be too melty and the little mac & cheese bites will melt into a macaroni and cheese puddle on a plate (I learned this the hard way…).
Hope you guys get a chance to make these! They’re perfect as a little snack in the chillier winter months to come!