Ingredients

• nonstick cooking spray
• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 2 cups sharp Cheddar cheese
• 2 ounces cream cheese
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 large egg , beaten

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 2 mini muffin pans with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Melt butter in a large soup pot over medium heat. Whisk in flour until smooth. Add milk and bring to a simmer. Add 1 1/2 cups Cheddar cheese, cream cheese, salt, and pepper. Stir until smooth. Turn heat off.
4. 4 Add drained pasta and beaten egg to cheese sauce and stir until evenly combined.
5. 5 Using a small spoon, divide mixture between mini muffin tins. Sprinkle each mac and cheese bite with remaining Cheddar cheese.
6. 6 Bake in the preheated oven until golden brown, about 16 minutes. Remove from oven and let stand 5 minutes before serving.

Nutrition per serving