Classic macaroni and cheese is shaped into tea-size portions by pressing the warm pasta mixture into fluted muffin pans and then baking them. Pictured with our Pumpkin Hummus Canapés and Mini Stuffed Pizza Buns.
Roasted Red Pepper Mac & Cheese Bites
Makes 24
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup heavy whipping cream, plus more, if necessary
- ¼ cup finely chopped roasted red pepper
- ½ cup shredded Cheddar cheese
- ¼ teaspoon fine sea salt
- ¼ teaspoon paprika
- 3 cups cooked elbow macaroni
- Garnish: fresh parsley leaves and stems
Instructions
- Preheat oven to 400°. Position oven rack in lower-third of oven. Spray 2 (12-well) fluted muffin pans (or 24 fluted tartlet pans) with cooking spray. Place on a rimmed baking sheet.
- In a small skillet, melt butter over medium heat. Stirring constantly, add flour and cook for 2 minutes. Gradually whisk in cream and roasted red pepper until fully combined and smooth. Cook, stirring frequently, until thickened and bubbly, 2 to 3 minutes. (If sauce is too thick, add more cream, 1 tablespoon at a time, until desired consistency is reached.) Remove from heat and whisk in cheese, salt, and paprika until melted and smooth. Stir in macaroni. Divide macaroni mixture evenly (approximately 2 tablespoons each) among wells of prepared pans, pressing to remove any air pockets.
- Bake until golden brown and crispy, 10 to 15 minutes. Let cool for 15 minutes. Carefully invert pans to remove macaroni bites. Serve warm.
- Just before serving, garnish with parsley leaves and stems, if desired.
