Ingredient

Pasta

• 2 cups uncooked elbow macaroni

Crumb Topping

• 1 cup seasoned breadcrumbs, divided

Sauce Base

• 2 Tbsp butter

• 2 Tbsp all‑purpose flour

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp seasoned salt

• 1¾ cups 2% milk

Cheeses

• 2 cups shredded sharp cheddar cheese, divided

• 1 cup shredded Swiss cheese

Binder

• ¾ cup biscuit/baking mix

• 2 large eggs, room temperature, lightly beaten

Directions

1. Cook the Pasta Preheat oven to 425°F. Cook the elbow macaroni according to package directions; drain and set aside.

2. Prepare the Crumb-Lined Cups Sprinkle ¼ cup of the seasoned breadcrumbs into 36 greased mini‑muffin cups.

3. Make the Cheese Sauce In a large saucepan, melt the butter over medium heat. Stir in the flour, onion powder, garlic powder, and seasoned salt until smooth. Gradually whisk in the milk. Bring to a boil, stirring constantly. Cook and stir until thickened, 1–2 minutes. Stir in 1 cup cheddar cheese and the Swiss cheese until melted.

4. Combine the Mixture Remove from heat. Stir in the biscuit/baking mix, eggs, and ½ cup of the breadcrumbs. Add the cooked macaroni and toss to coat evenly.

5. Fill the Muffin Cups Spoon about 2 Tbsp of the macaroni mixture into each prepared mini‑muffin cup. Sprinkle with the remaining cheddar cheese and breadcrumbs.

6. Bake and Serve Bake until golden brown, 8–10 minutes. Cool in the pans for 5 minutes before serving.

Nutrition —

1 Mini Mac‑and‑Cheese Bite

Calories: 55–70 Total Fat: 3–4 g Saturated Fat: 1.5–2 g Cholesterol: 10–15 mg Sodium: 90–120 mg Total Carbohydrates: 5–7 g Dietary Fiber: 0–1 g Sugars: 0–1 g Protein: 2–3 g