They’re tasty and give you a big boost in protein.
What You Need:
1 box Barilla® ProteinPLUS® Elbows
3 tablespoons butter
4 tablespoons flour
1-1/2 cups skim milk
3 packed cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated, plus more for sprinkling on top
3 large egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
What to Do:
Pre-heat oven to 425°F
Cook the pasta according to package directions – drain well
Spray a nonstick mini muffin pan with cooking spray. Set aside
Melt butter in a large saucepan over medium heat
Whisk in the flour and cook for about 1 minute
Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened
Add cheddar and Parmesan cheeses and stir to melt
Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni
Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently. Sprinkle with remaining Parmesan cheese
Bake for about 10 minutes until golden and sizzling. Completely cool. Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve
Note: If you’re not serving these immediately, simply store on a baking sheet, cover with aluminum foil, and refrigerate. Reheat at 400°F for 10 minutes prior to serving.
This recipe posted in partnership with Barilla®.