Minutes Prep time: 20
Minutes Total time: 45
Servings: 12
Difficulty: easy
2 cups elbow macaroni
PAM® Avocado Oil No-Stick Cooking Spray
3 tablespoons panko bread crumbs
4 tablespoons Blue Bonnet®
1/4 cup all-purpose flour
1-1/2 cups whole milk
1/2 teaspoon salt
4 ounces deli American cheese (6 slices)
6 ounces Cheddar cheese, shredded (1-1/2 cups)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 241 mg | 24% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 22 mg | 7% |
| Total Fat | 10 g | 16% |
| Iron | 1 mg | 5% |
| Calories | 214 kcal | 11% |
| Sodium | 429 mg | 18% |
| Protein | 9 g | 19% |
| Saturated Fat | 5 g | 23% |
| Sugars | 3 g | 0 |
| Vitamin C | 0 |
Preheat oven to 350°F. Cook macaroni according to package directions; drain and set aside. Spray 24-cup mini muffin tin with cooking spray. Sprinkle bread crumbs in muffin cups and shake pan to coat each with the bread crumbs.
Melt Blue Bonnet in saucepan over medium heat. Whisk in flour until smooth; cook 1 minute. Whisk in milk and salt and bring to a boil, whisking constantly. Remove from heat and stir in cheeses until melted. Stir in cooked macaroni.
Scoop macaroni and cheese into muffin tin. Bake 25 to 30 minutes, until lightly browned. Let stand 5 minutes before removing from pan with a spoon.
American cheese slices from the deli counter give this cheese sauce that classic creamy mac and cheese taste and shredding the Cheddar cheese from a block ensures that your cheese sauce will not be grainy
Mac and Cheese Bites
