Mac 'n' cheese bites
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6 - 8
Ingredients
- 25g butter, plus extra for the tin
- 25g plain flour
- 400ml milk
- 200g macaroni or other short pasta
- 200g mature cheddar, grated
For the toppings
- 1 tbsp olive oil
- 100g baby button mushrooms, sliced
- 2 garlic cloves, crushed
- 2 tsp finely chopped parsley
- 20g dried breadcrumbs
- 8 black olives pitted and sliced
- 4 sundried tomatoes, sliced
- 100g grated mozzarella or cheddar
Method
- STEP 1
To make the toppings, heat half the oil in a frying pan over a high heat, and cook the mushrooms for 10 mins until golden. Stir in half the garlic and the parsley, and fry for 1 min more. Season and scrape into a bowl. Heat the rest of the oil in the pan and fry the remaining garlic and the breadcrumbs for 3-5 mins, stirring until crisp. Scrape into a second bowl.
- STEP 2
Melt the butter in a saucepan over a medium heat, then stir in the flour to make a thick paste. Gradually add the milk, a splash at a time, whisking until it’s all incorporated. Cook for 2-3 mins more until thickened. Meanwhile, cook the macaroni in a pan of boiling salted water for 5-6 mins. Stir the cheddar into the white sauce until all the cheese has melted, then fold in the macaroni.
- STEP 3
Butter a 12-hole muffin tin and divide the mac ‘n’ cheese between the holes, packing it in with the back of a spoon. Top with the mushroom mixture, olives or sundried tomato slices, then scatter over the grated cheese and garlic breadcrumbs. Will keep, covered in the fridge, for up to 24 hrs.
- STEP 4
Heat the oven to 220C/200C fan/gas 7. Bake for 15 mins until golden and piping hot. Leave to cool for 10-15 mins in the tin, then loosen by running a spoon around the edges. Transfer to a plate.
