Cheesy Mini Macs

Cheesy Mini Macs

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  • Each mini mac
  • 180cal
  • 8g fat (5g sat)
  • 55mg chol
  • 160mg sodium
  • 18g carb
  • 1g fiber
  • 9g protein


  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 1 cup shredded sharp cheddar cheese (about 4 ounces)
  • 2 egg yolks
  • 1/2 teaspoon dry mustard
  • Salt and pepper, to taste
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup fresh breadcrumbs


Preheat oven to 375° F. Lightly grease a 12-cup muffin tin.

Bring a large saucepan of salted water to a boil. Cook macaroni according to package directions; drain.

Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and bring to a boil. Cook, stirring occasionally, until sauce coats the back of a spoon, 2 to 3 minutes. Remove from heat and stir in Monterey Jack, cheddar, egg yolks, mustard, salt and pepper until smooth; fold in macaroni.

Spoon macaroni into prepared muffin cups. Sprinkle with Parmesan and breadcrumbs.

Bake until golden and bubbly, 20 to 25 minutes. Cool in pan for 5 minutes before serving.

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