Mac, Chicken and Cheese Bites
Recipe by Lunch Lady
Watch the tutorial on how to prepare this irresistible dish that turns classic mac and cheese into crispy, bite-sized delights!
- Difficulty: Easy
- Yield: 20 mini bites
- Nutritional Information Per Serving (1 of 10 servings): Calories 252, Total Fat 12 g, Saturated Fat 6 g, Carbohydrates 22 g, Dietary Fiber 1 g, Sugar 3 g, Protein 14 g, Cholesterol 37 mg, Sodium 234 mg
- Total Time: 50 minutes (excluding time to prepare Macaroni and Cheese)
- Active Time: 10 minutes
- Nonstick cooking spray for greasing the muffin tin
- 1/4 cup breadcrumbs
- 1/4 cup shredded Parmesan cheese
- 5 cups prepared Macaroni and Cheese (see recipe below)
- 1 cup shredded cooked chicken
Macaroni and Cheese:
- 1/2 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk
- 1 cup shredded white Cheddar cheese
- 1/4 cup shredded Parmesan cheese
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- Heat the oven to 400F. Spray the cups of a mini muffin pan with nonstick spray.
- Mix the breadcrumbs and Parmesan cheese in a small bowl. In a separate medium bowl, stir the cooked chicken into the macaroni and cheese. Spoon about 1/4 cup of the mixture into each muffin cup. Sprinkle the breadcrumb and cheese mixture on top, then bake for 15 to 20 minutes until golden and crisp.
- Let cool in the pan before removing and serving.
Macaroni and Cheese Preparation:
- Cook the pasta according to the package directions until just tender. Drain and set aside.
- In a small heavy-bottomed saucepan, melt the butter. Whisk in the flour and salt, cooking for about 2 minutes. Slowly whisk in the milk and bring the mixture to a boil, then reduce to a simmer. Stir occasionally during 3 minutes of cooking.
- Remove from heat and stir in the white Cheddar and Parmesan cheeses until fully melted. Pour the cheese sauce over the pasta and stir to combine.
Freezing instructions: Allow the bites to cool completely. Arrange them on a parchment-lined baking sheet and freeze until firm (about 1 hour). Transfer to a labeled freezer bag and store for up to 3 months. To reheat, warm in a toaster oven or preheated oven at 300F for 8 to 10 minutes until heated through. Perfect for quick snacks anytime!
