• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Spicy Macaroni and Cheese Bites

    Spicy Macaroni and Cheese Bites may be small in size but they're huge in flavor. Habanero jack, mozzarella, and cotija cheeses are melted into steaming whole-wheat pasta, topped off with a mixture of breadcrumbs, and fresh jalapeño and baked to crisp perfection.


    Ingredients
    8
    ounces
    whole-wheat elbow pasta
    3
    tablespoons
    butter
    3
    tablespoons
    flour
    1/3
    cup
    milk
    3/4
    cup
    shredded mozzarella
    1/2
    cup
    shredded habanero jack cheese
    1/2
    cup
    shredded cotija cheese
    1
    cup
    panko breadcrumbs
    1
    to 2 tablespoons minced jalapeño
    6
    cherry tomatoes, halved
    Directions
    Preheat oven to 375F. Line a 6-cup standard size muffin pan with easy release liners and set aside. You can also use 6 silicone cupcake molds.
    Bring a pot of water to a boil. Cook macaroni according to package directions. Drain and cover to keep warm.
    Heat butter and flour in a large pot set over medium-high heat. Once flour starts to bubble add milk and whisk until a thick sauce forms.
    Pour macaroni into the sauce and toss until evenly coated. Stir in mozzarella and habanero jack until the cheese has melted. Remove from the heat.
    Sprinkle cotija cheese on bottom of each cupcake liner. Fill with macaroni about 3/4 full.
    In a small bowl combine jalapeño and breadcrumbs. Sprinkle over macaroni cups. Nestle half a cherry tomato in the center of each cup, cut side up.
    Spray tops of macaroni bites with cooking spray and transfer to oven. Bake until breadcrumbs are golden and cheese bubbles, about 15 minutes.

    The base number of servings for this recipe is 6
    OK

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