Pepperoni Mac ’n’ Cheese Muffins

By Hester

Ingredients

• 1/2 cup shredded parmesan cheese
• 50 pepperoni slices
• 1/4 cup grated parmesan cheese
• 1/2 pound small elbow macaroni - cooked and drained
• 1/2 stick (1/4 cup) unsalted butter
• 2 1/2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon nutmeg
• 2 cups 3-cheese blend (mozzarella, Monterey jack, cheddar cheese)

Details

Servings 24
Adapted from abc.go.com

Preparation

Step 1

Preheat the oven to 400 degrees F.
2 In large saucepan, melt the butter over medium heat. Whisk in the flour and cook about a minute. Whisk in the milk to bring to a boil and whisk until the mixture thickens. Reduce the heat to low. Add the cheese blend and stir together to melt. Remove from heat and stir in the salt, pepper, nutmeg and Worcestershire sauce. Fold in the cooked macaroni.
3 Meanwhile, place the pepperoni on a paper towel-lined plate. Place in the microwave and cook for 1 minute. Set aside.
4 Fill two, non-stick, 24 mini muffin pans with a pinch of shredded parmesan (enough to cover the bottom of each cup). Place in the oven for 1 minute. Remove from the oven and place one slice of cooked pepperoni on top of the cheese in each cup. Using a melon baller, distribute the mac and cheese in the mini muffin cups and pack tightly. Sprinkle the top of each cup with grated parmesan cheese. Place in the oven to until tops are golden brown, about 10-15 minutes.
5 Let muffins cool for 5 to 10 minutes before removing from the pan. Use a butter knife to carefully loosen and bites should pop out easily.
6 Transfer mac and cheese bites to a platter and serve warm.

Tips
- You can bake ahead, cool bites, and store in the fridge. When you reheat put in a 400 degree F oven until warm (about 10 minutes).