Southwest Mac & Cheese Bites
8 oz large elbow macaroni
1 tsp extra virgin olive oil
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
2 tbsp butter
2 tbsp flour
3/4 cup milk (Sarah used 2 percent, but whole milk works just as well)
1 cup grated white cheddar cheese
1 cup grated pepper jack cheese
1/4 cup Parmesan
1/4 tsp kosher salt
1/4 tsp cracked black pepper
1/2 tsp cumin
1 tsp chile powder
1 4.5 oz can chopped green chiles
1 egg yolk
2 tbsp panko
2 chopped scallions
1 small avocado, diced
cilantro for garnish
Preheat oven to 425 degrees.
Cook the pasta according to the package directions and drain well. Spray a nonstick mini-muffin pan with cooking spray. Set aside.
Heat the olive oil over medium-high heat in a medium-sized skillet and sauté onion and bell pepper until softened. Set aside.
In a large saucepan, melt the butter 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, pepper jack, and Parmesan cheeses. Stir to melt. Add the onion mixture, salt and next 4 ingredients through the chiles. Stir until well-combined and remove from heat. Stir in the egg yolk.
Fill each tin with the macaroni mixture and sprinkle with the panko and scallions. Bake for 10-15 minutes until bubbling and golden.
Remove from the oven and cool for 5-10 minutes. Using a teaspoon, carefully loosen the mac & cheese bites and transfer to a platter to serve. Top with the avocado and cilantro.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- Food & Cooking
- American Idol
- Jennifer Lopez
- Steven Tyler
- Randy Jackson