I’ve burned out on Friday night dinners lately.
For years and years, my boys wanted pizza on Friday nights while we watched a movie, and there was heck to pay if I deviated from the routine.
Now that they’re older, they’re a little more flexible in our Friday night fare. They still love their pizza, but they are more open to other ideas, especially if it’s something involving finger foods.
I think tonight we’ll do “Appetizers for Dinner” night at our house.
I’m going to bake some mild chicken wings, slice celery and carrots to serve with hummus, and make these Mac and Cheese Bites I’ve been dying to try. Is it wrong of me that I’m making these, fully aware that only two of us will likely eat them? I love mac and cheese, and I can’t wait to try this!
Mac and Cheese Bites
1/2 lb dry elbow macaroni
2 Tbs butter
2 Tbs all purpose flour
1 1/2 cups milk
2 cups sharp cheddar cheese, shredded
2 oz cream cheese
1 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp pepper
1 egg, lightly beaten
Preheat oven to 400° F.
Spray a mini-muffin tin with nonstick cooking spray or line each cup with a paper liner.
Cook macaroni until al dente and set aside.
Meanwhile, in a heavy saucepan, melt butter over medium heat. Whisk in flour, and stir until the mixture is smooth and bubbly. Add the milk gradually while stirring, and bring to a simmer. Add 1 1/2 cups cheese, cream cheese, mustard, cayenne, salt and pepper. Stir until smooth. Remove from the heat; stir into pasta, adding a lightly-beaten egg at the end. Spoon a heaping mound of the macaroni and cheese into the muffin tins, and top each with a pinch of more shredded cheese. Bake for about 15 minutes or until golden-brown on top. Cool for 5 minutes before serving.
Nutritional Information: Calories Per Serving: 206, Calories from Fat: 101, Fat: 11 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 46 mg, Sodium: 262 mg, Potassium: 93 mg, Carbohydrates: 17 g, Fiber: 1 g, Sugar: 2 g, Protein: 9 g.
View this recipe to print or add items to My Shopping List.