Ingredients
Scale
- 8 oz elbow macaroni
- 2 tbsp butter + 2 tbsp all-purpose flour
- 1 cup whole milk + ½ cup heavy cream
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ tsp garlic powder + ¼ tsp paprika
- Salt & black pepper to taste
- 1 large egg
- ⅓ cup grated Parmesan cheese
- ¾ cup panko breadcrumbs
- Optional: extra cheddar & chives for topping
Instructions
- Boil macaroni until al dente. Drain and set aside.
- Make cheese sauce: melt butter, whisk in flour, add milk and cream. Cook until thickened.
- Stir in cheeses, garlic powder, paprika, salt, and pepper. Mix until smooth.
- Combine pasta with sauce. Cool 5 minutes, then mix in egg and Parmesan.
- Grease muffin tin. Fill cups with mixture. Top with panko and extra cheese.
- Bake at 375°F for 18–22 minutes until golden. Cool slightly before removing.
Notes
- Use mini muffin tins for party-size bites.
- Add bacon, jalapeños, or veggies for variation.
- Freeze baked rounds and reheat for quick snacks.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 round
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 35mg