Kids Can Make: Mac 'n' Cheese Snack
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 270, total fat 17 G., saturated fats 9 G., proteins 10 G., carbohydrates 19 G., fiber 1 G., cholesterol 85 mg, sodium 211 mg, sugar 2 G.
Serving size: 1 of 10 servings
Calories 270, total fat 17 G., saturated fats 9 G., proteins 10 G., carbohydrates 19 G., fiber 1 G., cholesterol 85 mg, sodium 211 mg, sugar 2 G.
Kids' favorite macaroni and cheese sauce can be made into a miniature appetizer that's easy to eat with your hands, making it a hit at a children's party, not just for sweets. The mac and cheese is spooned into muffin tins, then each muffin is sprinkled with breadcrumbs, and then baked until crispy. Even kids can handle this recipe. They'll love helping you measure the ingredients, mix them, and fill the muffin tins. You can make this appetizer a day ahead and heat it in the oven for 5 minutes before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of pasta
- 0.5 cups heavy cream
- 110 g of cream cheese, room temperature
- 2 large eggs
- 1 tbsp mustard
- 0.5 tsp sweet paprika
- 1 small clove of garlic, finely grated
- 1 cup grated mild cheddar (about 80 g)
- 1 cup grated Monterey Jack cheese (about 80 g)
- 2 tbsp. breadcrumbs
- 1 tbsp unsalted butter, melted
- Hot sauce, for serving, optional
- Special equipment: 2-3 mini muffin tins (makes 36 muffins), mini muffin paper cups
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Recipes with similar ingredients: pasta, eggs, cream, cream cheese, cheddar cheese, Monterey Jack cheese, breadcrumbs, mustard, paprika
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 200°C (400°F). Line mini muffin tins with paper liners and spray with cooking spray.
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and rinse under cold water to cool completely. Drain again and shake off any excess water.
- In a large bowl, combine the heavy cream, cream cheese, eggs, mustard, paprika, and garlic. Beat with a mixer on low speed until smooth (some lumps may remain). Add the macaroni, cheddar, and Monterey Jack and mix until evenly distributed.
- Spoon 1 heaping tablespoon of macaroni and cheese into prepared muffin cups. Mix with your fingers in a small bowl. breadcrumbs with butter until the mixture has the texture of wet sand. Sprinkle the pasta with breadcrumbs.
- Bake until the cheese is melted and the toppings are golden brown, 25-30 minutes. Let cool for at least 5 minutes, then serve the muffins hot or at room temperature. Serve with hot sauce.
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