Cheesy Mini Macs | PCC Natural Markets

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Cheesy Mini Macs

Yield: 1 dozen

Your rating: None (16 votes)
Your rating: None (16 votes)

These tiny macaroni and cheese muffins make a great kids dinner or a fun side dish.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Preheat oven to 375° F. Lightly grease a 12-cup muffin tin.

Bring a large saucepan of salted water to a boil. Cook macaroni according to package directions; drain.

Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and bring to a boil. Cook, stirring occasionally, until sauce coats the back of a spoon, 2 to 3 minutes. Remove from heat and stir in Monterey Jack, cheddar , egg yolks, mustard, salt and pepper until smooth; fold in macaroni.

Spoon macaroni into prepared muffin cups. Sprinkle with Parmesan and breadcrumbs.

Bake until golden and bubbly, 20 to 25 minutes. Cool in pan for 5 minutes before serving.

Each mini mac: 180cal, 8g fat (5g sat), 55mg chol, 160mg sodium, 18g carb, 1g fiber, 9g protein

Recipe by Jackie Freeman, PCC Chef

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