BAKED Mac N Cheese
What's better than mac and cheese? How about these BAKED mac n cheese bites? What is magical about them is they are crispy on the top and nice and gooey on the inside. Yum! These little nummies make a great snack, but they are also a crowd-pleaser party appetizer. What's great is they can be served piping hot (what does that even mean) OR at room temperature. Easy to pop in your mouth for a delicious treat.
Makes 48 Bites
Prep: 10 MIN Cook: 40 MIN TOTAL: 1 HR
Nutritional Information:
90 calories
4g fat
9g carbs
4g protein
Cannabis Infusion:
Prep: 10 MIN Cook: 40 MIN TOTAL: 1 HR
Nutritional Information:
90 calories
4g fat
9g carbs
4g protein
Cannabis Infusion:
- My first option would be to use canna-butter because you have a lot of control over the potency.
- A second option would be to use your canna-flour recipe. Since this recipe calls for only 1/4 C of flour, I would use this option for a lower dose appetizer and/or if you are planning to infuse other foods for your guests.
- A third option would be to pre-mix cannabis oil into your whole milk or plant-based option. I use oat milk and it works fine with this recipe. Using cannabis oil infusions take a skill set that I will share in a future post.
The Stuff You'll Need:
1 pound small elbow pasta
3 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
¼ cup all-purpose flour
2½ cups whole milk
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper
2 cups grated white cheddar cheese
2 cups grated yellow cheddar cheese, divided
1 pound small elbow pasta
3 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
¼ cup all-purpose flour
2½ cups whole milk
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper
2 cups grated white cheddar cheese
2 cups grated yellow cheddar cheese, divided
Pay Attention to the Directions:
These little morsels do not need to be infused with cannabis to be a delicious addition to your get-together. If you choose to add a cannabis oil or butter, mix all liquids together first and mix well in your KitchenAide or other choice of blender. I highly recommend the Hamilton Beach Electric Stand Mixer for a more affordable option.
1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.
3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.
5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.
7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.
9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.
These little morsels do not need to be infused with cannabis to be a delicious addition to your get-together. If you choose to add a cannabis oil or butter, mix all liquids together first and mix well in your KitchenAide or other choice of blender. I highly recommend the Hamilton Beach Electric Stand Mixer for a more affordable option.
1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.
3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.
5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.
7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.
9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.
