Snack · 40 min · american

Mac & Cheese Bites

American flavors, weeknight effort. Cooked elbow macaroni meets cheddar in a 40-minute snack worth keeping in rotation. The macros do the talking: 12g protein, 32g carbs, and 14g fat in every 300-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Cooked elbow macaroni
• 1.5 cups Cheddar
• 1 Egg
• 1/2 cup Breadcrumbs

Steps

1. Cook the macaroni in salted boiling water for 1 minute less than the package says. It will cook more in the oven, and mushy bites fall apart.
2. Drain and immediately stir in the shredded cheddar until melted and creamy. Season well with salt and pepper.
3. Beat the egg in a small bowl, then stir it into the macaroni quickly so it doesn{Q}t scramble from the heat.
4. Chill the mixture for at least 20 minutes. Cold mixture scoops into balls that actually hold their shape.
5. Heat the oven to 425°F. Scoop into tight balls, roll each in breadcrumbs, and arrange on a parchment-lined baking sheet.
6. Bake 18 to 20 minutes, until crisp and golden all over.
7. Cool 5 minutes before serving. The centers are molten straight from the oven.

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