- 1/2 pound elbow macaroni
- 2 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups milk
- 2 cups shredded cheese
- 2 ounces cream cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 egg beaten
Cook pasta according to packaged direction 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 1 1/2 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 at 450 degrees F for 15 minutes or until golden brown.
Allow to cool 5 minutes before gently removing the bites.