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Mini Macaroni & Cheese

Mini Macaroni & Cheese

After-school snack or game day appetizer, these cheesy bites won't last long.

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25 min
Prep Time
40 min
Total Time



1 cup uncooked dried small shell macaroni


1 tablespoon Land O Lakes® Butter, melted

10 round butter crackers, crushed


1 tablespoon Land O Lakes® Butter

1 tablespoon all-purpose flour

1/3 cup milk

4 (3/4-ounce) silces Land O Lakes® Sharp Cheddar American Blend, chopped

4 (3/4-ounce) slices Land O Lakes® Italian Blend, chopped

2 tablespoons grated Parmesan cheese

1 large Land O Lakes® Egg (yolk only)

1 tablespoon freshly chopped chives

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 2

    Cook macaroni until al dente, according to package directions. Drain.

  3. STEP 3

    Brush 24 mini muffin cups with 1 tablespoon melted butter. Sprinkle with crushed crackers. Reserve remaining cracker crumbs; set aside.

  4. STEP 4

    Melt 1 tablespoon butter in 2-quart saucepan over medium heat until sizzling. Whisk in flour. Cook over medium heat 2 minutes. Slowly whisk in milk; bring to a boil. Cook 1-2 minutes until mixture has thickened. Add cheeses; whisk until melted (sauce will be very thick). Remove from heat; whisk in egg yolk and chives. Gently stir in cooked macaroni.

  5. STEP 5

    Spoon rounded tablespoons into prepared muffin cups. Sprinkle with reserved cracker crumbs.

  6. STEP 6

    Bake 8-10 minutes until golden brown and bubbling. Cool 5 minutes. Gently remove from pan, using table knife to loosen edges, if necessary.

Nutrition (1 serving)

130 Calories
7 Fat (g)
35 Cholesterol (mg)
180 Sodium (mg)
10 Carbohydrates (g)
0 Dietary Fiber
5 Protein (g)
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