Lunch: Mini Mac & Cheese Bites Recipe

Ingredients

2 cups uncooked elbow macaroni
1 cup seasoned bread crumbs, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1-3/4 cups 2% milk
2 cups (8 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese
3/4 cup biscuit/baking mix
2 large eggs, lightly beaten

Instructions

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 1-2 minutes or until thickened. 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 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

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