Three-Cheese Mac and Cheese Bites
Three melty, gooey cheeses make these mac and cheese muffins extra flavorful.
Ingredients
- 2 cupsdry elbow macaroni
- 2 tablespoonssalted butter
- 1 ½ cupshalf-and-half
- 1 cupshredded mild cheddar, plus more for topping
- 1 cupshredded sharp cheddar, plus more for topping
- 1 cupshredded or chopped sharp american cheese, plus more for topping
- ground pink himalayan salt
- freshly ground black pepper
Directions
- 1
Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 1 to 2 minutes less than the package instructs. Drain and let cool slightly.
- 2
In a saucepan, melt the butter over medium heat. Carefully stir in the half-and-half and the cheeses, stir until smooth, reserving a few handfuls of cheese for topping when time to bake. Add salt and pepper to taste.
- 3
Mix the cheese sauce into the cooked pasta. Let the mixture cool for 5 to 10 minutes.
- 4
Preheat oven to 375 F.
- 5
Spray a nonstick muffin tin with cooking spray or line with silicone liners. Spoon mac and cheese mixture into each cup, packing gently. Top with the reserved extra cheese.
- 6
Bake for 18 to 22 minutes or until golden brown on top and set in the middle. Let rest in pan for 5 to 10 minutes before removing (this is important for holding shape).