I made these for the Super Bowl yesterday and they were both delicious and a huge hit with my two year old! I adapted this recipe from Annie’s Eats (LOVE her blog, by the way—you must visit). I made several changes to make these babies a little healthier, so go ahead—pop a few more. Hope you enjoy!
Mac and Cheese Bites
Yield: 48 mini bites
12 oz vegetable macaroni (like Safeway’s Eating Right Veggie Pasta)
1 ½ cups Reduced Fat Ritz Cracker crumbs
2 ½ cups shredded reduced fat cheddar cheese
6 tbsp butter, melted
7 wedges Laughing Cow Light Garlic and Herb cheese
2 tbsp butter
2 large eggs
¾ cup skim milk
¼ cup plain nonfat Greek yogurt
¼ tsp salt
¼ tsp pepper
1. Preheat oven to 350°. Spray mini muffin pans lightly with cooking spray. In a large pot, bring water to a boil and cook pasta according to the directions on the box.
2. In a medium bowl, combine the cracker crumbs, ½ cup of the cheddar cheese, and the 6 tbsp of melted butter. Spoon a bit of the crumb mixture into the bottom of each muffin cup, and press down with your fingers to form the bottom crust.
3. Once the pasta is cooked and drained, add it to a large mixing bowl along with the rest of the cheddar cheese, butter, and Laughing Cow wedges.
4. In a separate bowl, whisk together the eggs, milk, and yogurt, and then stir it into the pasta.
5. Add salt and pepper to the pasta mixture and stir well to combine all of the ingredients.
6. Spoon the pasta mixture evenly into the muffin cups. Bake for 20 minutes or until light golden brown. Allow the mac and cheese bites to cool for 10 minutes before removing them from the pan.