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Macaroni Cheese Bites

Macaroni Cheese Bites

By Cook with LisaPublished on 02 April 2019Little cheesy bites of deliciousness that just melt in your mouth. The perfect thing to serve on the side at all those picnics in summer. I especially love these bites because they fit beautifully in a lunch box and even little kids can easily hold them in their hands. They can be made ahead of dinner or party time and reheated just before serving. Add this recipe to your collection and enjoy mac and cheese a little more often.
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Time and servings

55 minsTotal time
30 minsPrep time
25 minsCooking time

Ingredients

  • 50 g of slightly salted butter, melted
  • 100 g of ritz crackers, crushed
  • 75 g of boursin cheese
  • 1 pinch of salt
  • 1 pinch of white pepper, to season
  • 250 g of italian macaroni pasta, (450g when cooked)
  • 200 g of grated cheddar cheese
  • 1 large egg
  • 125 g of marscarpone cheese

Method

  • Step 1

    Preheat the oven to 350°f, gas mark 5, 180°C.

  • Step 2

    Bring a large pan of salted water to the boil, cook the pasta 2 minutes less according to the packet directions (around 8 minutes for al dente).

  • Step 3

    When the pasta is cooked through, pour through a sieve and run under cold water to stop the cooking process.

  • Step 4

    Place the ritz biscuits in a plastic bag and crush until the mixture resembles a coarse sandy consistency.

  • Step 5

    Melt the butter in a saucepan then add the crushed biscuits and 50g grated cheese until the mix is combined.

  • Step 6

    Divide the biscuit mixture between the 12 holes, using the base of a drinking glass, to level out the mixture.

  • Step 7

    In a mixing bowl beat the egg and season with white pepepr and sea salt, add the boursin, marscarpone and 50g grated cheddar cheese.

  • Step 8

    Fold in the drained pasta and mix until evenly combined.

  • Step 9

    Divide the macaroni mixture between the prepared muffin tin.

  • Step 10

    Sprinkle over the remaining cheese.

  • Step 11

    Bake in a preheated oven for 20-25 minutes, leave to cool for 10 minutes, after 5 minutes carefully run a knife around the sides, to help release the cheese bites. Enjoy.