Mac & Cheese Bites

INGREDIENTS

6 cups cooked elbow macaroni

1/2 cup plain dried bread crumbs, divided

1 cup whole milk or half & half, or a combination

1 Tbsp. ANGOSTURA® aromatic bitters

1/2 tsp. salt

Fresh-ground black pepper, to taste

Dash nutmeg

1 cup (about 4 oz.) shredded Romano or Parmesan cheese, divided

2 cups (8 oz.) shredded extra sharp Cheddar cheese

Makes about 35 mac & cheese bites

METHOD

Prepare macaroni ahead of time, cooking 1-2 minutes less than the time on the box. Drain and rinse well. If cooking a day ahead, cover and refrigerate. Macaroni should not be wet when starting this recipe.

Preheat oven to 350┬░F. Liberally butter the bottom and sides of a 13×9ÔÇŁ baking pan. Sprinkle with about 3 tablespoons of the bread crumbs; shake pan to coat bottom and sides. Place remaining bread crumbs (1/3 cup or so) in a small bowl and stir in 1/2 cup of the Romano cheese; set aside.

Measure milk. Add ANGOSTURA® aromatic bitters, salt, pepper and nutmeg; stir to dissolve salt. Place macaroni in a large bowl. Stir in milk mixture. Stir in the Cheddar cheese and remaining 1/2 cup Romano cheese. Let rest 5 minutes; stir again. Spoon into prepared baking pan and spread out evenly.

Sprinkle bread crumb/cheese mixture over macaroni. Bake uncovered 35-45 minutes until edges are browned. Let cool 20 minutes. Use a sharp knife to cut 35 squares (7 rows x 5 rows). Remove from pan with a metal spatula. Serve warm.

SHARE THIS

Recipe by Rita Held

DISCOVER MORE FOODS

OUR COCKTAIL RECIPE APP

Download
Angostura

ARE YOU ABOVE THE LEGAL DRINKING AGE IN YOUR COUNTRY OF RESIDENCE?

/