Barilla® Mac & Cheese Protein Bites

If you’re not serving these immediately, simply store on a baking sheet, cover with aluminum foil and refrigerate. Reheat at 400°F for 10 minutes prior to serving.

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Ingredients for 8 dozen mini muffin mac & cheese bites

  • 1 box Barilla® Protein+™ Elbows
  • 3 tablespoon butter
  • 4 tablespoon flour
  • 1-1/2 cup skim milk
  • 3 packed cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated, plus more for sprinkling on top
  • 3 large egg yolks
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, freshly grated

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  • Pre-heat oven to 425°F and a pot of water to boil.
  • Cook the pasta according to package directions - drain well, and place on a tray to cool down.
  • Spray a nonstick mini muffin pan with cooking spray. Set aside
  • Melt butter in a large saucepan over medium heat
  • Whisk in the flour and cook for about 1 minute
  • Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened
  • Add cheddar and Parmesan cheeses and stir to melt
  • Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni
  • Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently. Sprinkle with remaining Parmesan cheese
  • Bake for about 10 minutes until golden and sizzling. Completely cool. Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve
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