The ingredients in this recipe are very simple, with the added twist of throwing some parmesan in there as well. I have to admit, I’ve always been a straightforward cheese and butter kind of person – but the parmesan really does add some depth to these mac and cheese bites. Sprinkle some on top to get a nice crusty finish if you prefer, or you could try breadcrumbs as well. I love this recipe by Chocolate Covered Katie, and don’t think I’ll be making mac and cheese any other way for a long time. Give it a shot today and see if you like it!

 

Ingredients

4 oz dry elbow macaroni

1/4 cup milk

1/4 tsp salt

1 tbsp Parmesan

6 oz shredded cheese

optional 1 tbsp butter

 

Instructions

Grease a muffin tin very well, making sure to grease the sides. Set aside. Preheat oven to 400 F. Bring a salted pot of water to a boil, and then cook the pasta until al dente.

Drain completely, then add all other ingredients (including the 1/4 tsp salt) to the pot with the drained pasta. Cook over low heat, stirring continuously, until cheese melts.

Portion into the muffin tins and press each down. Bake 20 minutes on the middle rack. So that the cups set up without falling apart, let them cool at least 15 minutes before going around each with a knife and then popping out of the muffin tins.

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Quick tip: These are easy to toss in a lunch box and reheat later for a delicious meal. Just let them cool completely before packing to avoid soggy noodles.

Recipe and image courtesy of Chocolate Covered Katie