Mac N Cheese Party Bites with Spicy Tomato Condiment
Cooked in mini muffins tins, little mac n cheese bites make an adorable party appetizer. Serve with “gourmet ketchup” instead of the usual stuff.
Arrange oven rack in lower third of oven. Preheat oven to 425°F (220°C). Spray two 24-cup nonstick mini muffin tins generously with cooking spray.
Combine panko and parsley in small bowl.
Melt butter in saucepan over medium heat. Whisk in flour; cook, stirring occasionally, for 1 to 2 minutes. Whisk in mustard, salt and pepper. Gradually whisk in milk; cook, stirring constantly, for 6 to 8 minutes or until sauce is smooth and bubbling. Remove from heat; stir in 2 cups (500 mL) of the cheese shreds until melted. Meanwhile, cook pasta in large pot of boiling salted water for 8 to 10 minutes or until tender but firm; drain.
Stir cooked pasta, peppers and green onions into cheese sauce until combined. Fill each prepared muffin cup three-quarters full with mixture. Top with remaining 1/2 cup (125 mL) cheese shreds; sprinkle with panko mixture.
Bake for 16 to 18 minutes or until golden and bubbling. Let cool for 10 minutes. Run small knife gently around edges; transfer bites to serving platter and serve with tomato condiment.
You will need
1/4 cup (50 mL) PC Black Label Panko – Japanese-Style Bread Crumbs
2 tbsp (25 mL) finely chopped fresh parsley
1-½ tbsp (22 mL) unsalted butter
1-½ tbsp (22 mL) all-purpose flour
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) each salt and freshly ground black pepper
1-½ cups (375 mL) 2% milk
2-½ cups (625 mL) PC Mac & Cheese Shredded Cheese Blend
1-¼ cups (300 mL) dry elbow macaroni pasta
1/4 cup (50 mL) finely chopped PC Black Label Piquillo Peppers finely chopped
1/4 cup (50 mL) finely chopped green onions
1/2 cup (125 mL) PC Black Label Spiced Tomato Condiment