DIPPING SAUCE FOR MAC AND CHEESE BITES RECIPES

Steps:

• Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake until golden brown, 8-10 minutes. Cool in pans 5 minutes before serving.

Steps:

• Preheat the oven to 400°. Brush the cups of three 12-cup mini cupcake pans with the melted butter. Then sprinkle each tin with breadcrumbs and shake the pan, tilting to coat with breadcrumbs. Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain and set aside. Meanwhile, make the béchamel: Melt the remaining 2 tablespoons of butter in a medium pot over medium heat. Add the flour and cook, stirring, until very lightly toasted, about 1 minute. Stir in the mustard and paprika.  While whisking, slowly pour in the milk. Bring to a boil and cook over medium-low heat, stirring, until the mixture is thick enough to coat the back of a spoon, about 2 minutes. Reduce the heat to low and add the cheese, a small handful at a time, stirring until the cheese is melted before adding the next addition. (You should have 2½ cups cheese sauce.) Remove from the heat and stir the cooked macaroni into the cheese sauce. In a large bowl, beat the eggs, then scrape the mac and cheese into the eggs and stir to combine. Season with salt and pepper.  Mound about 2 rounded tablespoons of the mac and cheese mixture into each cup of the prepared cupcake pan. Bake until the cheese is melted and the bites are golden brown, 20 to 25 minutes. Let cool for at least 5 minutes before removing from the tins. Run a knife around the outside of each bite before removing it. Serve warm or at room temperature with hot sauce on the side, if desired.