Mac, Chicken and Cheese Bites Recipe

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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1. Heat the oven to 400F. Spray the cups of a mini muffin pan with nonstick spray.
2. 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.
3. Let cool in the pan before removing and serving.

Macaroni and Cheese Preparation:

1. Cook the pasta according to the package directions until just tender. Drain and set aside.
2. 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.
3. 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!