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Garden Mac and Cheese Bites
Author: Fancheon Resler – Home Cook
Cook time:
Total time:
Serves: 2 1/2 dozen
  • 12 ounces veggie elbow macaroni (I use Barilla with carrots and squash)
  • 3 tablespoons unsalted butter
  • 3 tablespoons chopped onion
  • 1 tablespoon each chopped red and green bell pepper
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 8 ounces sharp Cheddar cheese, shredded (2 cups)
  • ¼ cup grated Parmesan cheese
  • 4 eggs, beaten
  • Curly basil for garnish, optional
  1. In a large pan, cook macaroni in 2 quarts boiling water 7 minutes or until al dente; drain. Preheat oven to 375 degrees.
  2. Coat approximately 30 mini muffin pan cups with non-stick olive oil cooking spray.
  3. In same large pan, melt butter; add onion, bell pepper and parsley; sauté 2 minutes.
  4. Whisk in flour until smooth.
  5. Add milk; cook, stirring constantly, until slightly thickened.
  6. Add Cheddar and Parmesan cheeses, stirring until well blended.
  7. Remove from heat.
  8. In a large bowl, combine macaroni and cheese sauce; add eggs and mix well.
  9. Fill each prepared muffin cup with 1 tablespoon macaroni mixture.
  10. Bake 15 to 18 minutes or until set and lightly browned.
  11. Remove macaroni bites from pan to metal rack.
  12. Garnish with basil if desired.
  13. Serve immediately, or store in refrigerator for 3 days or in freezer in zipper freezer bags for up to 3 months.
  14. Best served warm but also tasty cold.