Easy Baked Mac and Cheese Bites Recipe

Cook the elbow macaroni in a large pot of boiling salted water over medium-high heat for 2 minutes less than the package instructions. Drain and set aside.

While the pasta is cooking, heat a saucepan over medium heat on the stovetop with the Cache Valley® salted butter.

Once the butter is melted, add the onions and jalapeno and saute for 2-3 minutes until they start to soften.

Sprinkle the flour evenly over the onions and jalapeno and cook for 1-2 minutes until the flour is absorbed.

Slowly pour in the milk, while whisking continuously until it is all combined. Continue to simmer the mixture while whisking for 1-2 minutes until it starts to thicken.

Remove the pan from the heat and add in the Cache Valley® Sharp Cheddar cheese, Cache Valley® Pepper Jack cheese, salt, and pepper. Whisk until the cheese is completely melted. Set aside to cool.

In a small bowl, combine the bread crumbs, melted Cache Valley® salted butter, garlic powder, and paprika for the topping and stir until well combined.

Mix the beaten egg into the macaroni and cheese and then evenly distribute it into the prepared mini muffin tin.

Evenly distribute the bread crumb topping over the macaroni and cheese and bake in the preheated oven for 10-15 minutes until lightly browned.

Let the mac and cheese bites cool for about 5-10 minutes before serving.