BAKED MAC AND CHEESE BALLS RECIPES

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BAKED MAC-AND-CHEESE BITES RECIPE - PUREWOW



Baked Mac-and-Cheese Bites Recipe - PureWow image

Some pairings just make sense. Case in point: mac and cheese. And what’s better than mac and cheese? These mini baked mac-and-cheese bites. They’re crispy on top yet nice and chewy on the inside. Yes, your kids are going to love them, whether for lunch or as an...

Provided by PureWow Editors

Total Time 1 hours

Prep Time 10 minutes

Cook Time 40 minutes

Yield 48 bites

Number Of Ingredients 10

1 pound small elbow pasta
3 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
¼ cup all-purpose flour
2½ cups whole milk
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper
2 cups grated white cheddar cheese
2 cups grated yellow cheddar cheese, divided

Steps:

  • 1. Preheat the oven to 375�F. Grease two mini-muffin pans with nonstick cooking spray. 2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain. 3. In a large pot, melt the butter over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. 4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly. 5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally. 6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1� cups of the yellow cheddar. Stir until the mixture is melted. 7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1� to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans. 8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes. 9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.

Nutrition Facts : Calories 90 calories, CarbohydrateContent 9 grams carbohydrate, FatContent 4 grams fat, ProteinContent 4 grams protein

BAKED CAULIFLOWER "MAC" AND CHEESE - SKINNYTASTE



Baked Cauliflower "Mac" and Cheese - Skinnytaste image

Low Carb Cheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving macaroni and cheese–without the pasta!

Provided by Gina

Categories     Dinner    Lunch    Side Dish    Snack

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 8

8 cups chopped cauliflower florets (1/2-inch pieces (26 oz))
1 tbsp Real California butter
2 teaspoons olive oil
1/4 cup minced onion
3 tbsp flour (use ap gluten-free flour for GF)
2 cups fat free Real California milk
7 ounces freshly grated Real California sharp cheddar (about 2 cups total)
1/2 teaspoons salt

Steps:

  • Preheat the oven to 400ºF.
  • Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.
  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.
  • Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper.
  • Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted.
  • Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 238 kcal, CarbohydrateContent 16.5 g, ProteinContent 14 g, FatContent 14.5 g, SaturatedFatContent 8.5 g, CholesterolContent 42 mg, SodiumContent 381 mg, FiberContent 3 g, SugarContent 7 g

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