Ingredients

8 ounces DaVinci Elbow Macaroni
2 tablespoons salted butter
2 tablespoons flour
1 1/4 cups milk
4 ounces cream cheese
1 cup sharp cheddar cheese, freshly grated
1 cup gruyere cheese, freshly grated (can
substitute fontina or monterey jack)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1 egg, whisked
Optional garnish: freshly grated parmesan
cheese, flakey sea salt and chopped fresh
parsley

Directions

1. Bring a pot of salted water to a boil. Cook pasta until al dente, about 5-7 minutes. Drain and set aside. Continue with remaining steps while the pasta cooks.
2. While whisking, slowly pour in the milk and simmer until thickened, about 1-2 minutes. Add the cream cheese and mix until melted.
3. Preheat oven to 400 degrees F. Spray a 24-count mini muffin tin with olive oil spray.
4. Reduce heat to low. Mix in the cheese, salt, pepper, onion powder, garlic powder and nutmeg.
5. Remove from heat then mix in the whisked egg and cooked pasta.
6. Melt the butter in a medium size pot over medium heat. Whisk in the flour and cook for one minute.
7. Baked Mac and Cheese Bites are an easy, delicious appetizer perfect for any occasion! They're creamy, cheesy, and a little crispy on the edges. Homemade mac and cheese made with DaVinci Pasta is baked in mini muffins tins until golden brown then served warm and melty. Both adults and kids love them!
8. Spoon about 2 tablespoons of mac and cheese into each mini muffin tin. Bake for 15-17 minutes, or until lightly golden on top.
9. Allow to cool for 5 minutes, then remove from the pan. If desired, garnish with freshly grated parmesan cheese, flakey sea salt and chopped fresh parsley. Serve warm!

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