Mac and Cheese Bites
Using low or non-fat versions of dairy products reduces the overall amount of fat and calories in this recipe. You could consider adding finely chopped broccoli or tomato to the mixture to add colorful, nutrient-rich veggies to this recipe.Theresa Jackson RD, CDN
- 3/4 cup skim milk
- 3/4 cup nonfat sour cream
- 3 Tbsp trans fat free margarine, melted
- 1/2 cup shredded part-skim mozzarella cheese
- 2 cups (8 oz) shredded reduced-fat sharp cheddar cheese
- 1 Tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups cooked multigrain elbow macaroni (about 2 cups uncooked)
- 1/4 cup dried bread crumbs
- 1/4 tsp paprika
- Hot sauce, optional
Preheat oven to 400°. Line 2 mini muffin pans with 36 liners. Lightly spray the muffin liners with nonstick cooking spray.
In a saucepan, combine milk, sour cream, margarine, mozzarella, cheddar, mustard, salt and pepper and cook over medium-high heat, stirring, until cheese is melted and a sauce forms.
In a large bowl, combine cooked macaroni and cheese sauce, stirring gently. Spoon heaping tablespoons of the macaroni and cheese into prepared muffin liners.
In a small bowl, combine bread crumbs and paprika. Sprinkle mixture over the macaroni and cheese cups.
Bake in the upper and middle third of the oven for 20 to 25 minutes, or until the cheese is melted and the bites are golden brown. Let cool for at least 5 minutes before serving warm, or serve at room temperature. Serve with hot sauce on the side, if desired.
Yield: 36 bites
Serving Size: 2 bites
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor