![]() ![]() Add heavy cream, garlic powder, and oregano. In a large pot over medium heat, melt butter. Chop remaining 4 slices of pepperoni into small pieces. Cut a slit into the center of 18 pepperoni slices and place a slice into each hole of a muffin tin. These mac and cheese cups are held together by pepperoni and have the cheesiest mac ever.Ĭategory nut-free, Super Bowl, appetizers Serve warm or at room temperature with hot sauce on the side, if desired. Run a knife around the outside of each bite before removing it. Let cool for at least 5 minutes before removing from the tins. Bake until the cheese is melted and the bites are golden brown, 20 to 25 minutes. ![]() Mound about 2 rounded tablespoons of the mac and cheese mixture into each cup of the prepared cupcake pan. ![]() In a large bowl, beat the eggs, then scrape the mac and cheese into the eggs and stir to combine. (You should have 2½ cups cheese sauce.) Remove from the heat and stir the cooked macaroni into the cheese sauce. Reduce the heat to low and add the cheese, a small handful at a time, stirring until the cheese is melted before adding the next addition. Bring to a boil and cook over medium-low heat, stirring, until the mixture is thick enough to coat the back of a spoon, about 2 minutes. Add the flour and cook, stirring, until very lightly toasted, about 1 minute. ![]() Meanwhile, make the béchamel: Melt the remaining 2 tablespoons of butter in a medium pot over medium heat. Add the macaroni and cook according to the package directions until al dente. Bring a medium pot of salted water to a boil. Then sprinkle each tin with breadcrumbs and shake the pan, tilting to coat with breadcrumbs. Brush the cups of three 12-cup mini cupcake pans with the melted butter. Category appetizers, comfort food, dinner, lunch, snack ![]()
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