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Mac and Cheese Bites

Heart Healthy Mac and Cheese Bites Recipe

                   
Mac and Cheese Bites
Satisfy your comfort food cravings with this healthy baked mac and cheese bites recipe. Shredded mozzarella, Dijon mustard and a generous dose of black pepper create bold flavor in every mouthful.
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Ingredients
Recipe yields 36 servings
3/4 cup skim milk
3/4 cup nonfat sour cream
3 Tbsp unsalted butter, melted
1/2 cup shredded part-skim mozzarella cheese
2 cups shredded reduced-fat sharp cheddar cheese (8 oz)
1 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
4 cups cooked multigrain elbow macaroni (2 cups uncooked elbow macaroni)
1/4 cup dried bread crumbs
1/4 tsp paprika
Hot sauce (optional)
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Helpful how to videos
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Directions
Step 1

Preheat oven to 400°. Line 2 mini muffin pans with 36 liners. Lightly spray the muffin liners with nonstick cooking spray.

Step 2

In a saucepan, combine milk, sour cream, butter, mozzarella, cheddar, mustard, salt and pepper and cook over medium-high heat, stirring, until cheese is melted and a sauce forms.

Step 3

In a large bowl, combine cooked macaroni and cheese sauce, stirring gently. Spoon heaping tablespoons of the macaroni and cheese into prepared muffin liners.

Step 4

In a small bowl, combine bread crumbs and paprika. Sprinkle mixture over the macaroni and cheese cups.

Step 5

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.

Time: 60 minutes
Servings: 36
Calories: 78
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2 bites
Per serving:
calories:78
total fat:2g
sat fat:1g
cholesterol:8mg
sodium:150mg
total carb:11g
fibers:1g
proteins:6g

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Heart Healthy Mac and Cheese Bites Recipe
Ingredients
Recipe yields 36 servings
3/4 cup skim milk
3/4 cup nonfat sour cream
3 Tbsp unsalted butter, melted
1/2 cup shredded part-skim mozzarella cheese
2 cups shredded reduced-fat sharp cheddar cheese (8 oz)
1 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
4 cups cooked multigrain elbow macaroni (2 cups uncooked elbow macaroni)
1/4 cup dried bread crumbs
1/4 tsp paprika
Hot sauce (optional)
Directions
Step 1

Preheat oven to 400°. Line 2 mini muffin pans with 36 liners. Lightly spray the muffin liners with nonstick cooking spray.

Step 2

In a saucepan, combine milk, sour cream, butter, mozzarella, cheddar, mustard, salt and pepper and cook over medium-high heat, stirring, until cheese is melted and a sauce forms.

Step 3

In a large bowl, combine cooked macaroni and cheese sauce, stirring gently. Spoon heaping tablespoons of the macaroni and cheese into prepared muffin liners.

Step 4

In a small bowl, combine bread crumbs and paprika. Sprinkle mixture over the macaroni and cheese cups.

Step 5

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.

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