½ lb elbow macaroni
2 Tbsp butter
2 Tbsp flour
1½ C milk
2 C shredded sharp Cheddar cheese
2 oz cream cheese
½ tsp salt
¼ tsp pepper
1 egg, beaten
Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Cook pasta according to package directions and set aside.
In a medium-size pan combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.
In a large mixing bowl, carefully stir pasta, cheese sauce and egg until evenly mixed and pasta is evenly coated.
Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese. Bake for 15 minutes or until golden brown. Allow to cool 5 minutes before gently removing the bites.
Recipe courtesy of chef-in-training.com.