After school snack or game day appetizer, these cheesy bites won't last long.
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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® 4 Cheese Italian Blend, chopped
2 tablespoons grated Parmesan cheese
1 large Land O Lakes® Egg (yolk only)
1 tablespoon freshly chopped chives
Heat oven to 425°F.
Cook macaroni until al dente, according to package directions. Drain.
Brush 24 mini muffin cups with 1 tablespoon melted butter. Sprinkle with crushed crackers. Reserve remaining cracker crumbs; set aside.
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.
Spoon rounded tablespoons into prepared muffin cups. Sprinkle with reserved cracker crumbs.
Bake 8-10 minutes until golden brown and bubbling. Cool 5 minutes. Gently remove from pan, using table knife to loosen edges, if necessary.
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