These mac and cheese canapes, essentially baked mac and cheese bites, are made from macaroni and sharp Cheddar cheese and baked in mini-muffin tins. Perfect finger food for kids and adults. Cocktail party, anyone?
Mac and cheese canapés? Yup. Why not? If you feel like being fancy schmancy, you can eat mac and cheese while holding your pinky finger aloft. We like to set them out on a fancy platter alongside flutes of Champagne as the effervescence cuts through the richness and serves as a playful sidekick to the fancy schmancy mac and cheese. For the full effect, plop the lovelies on a silver platter. And, as a favor to all the moms, the leftovers work magnificently in lunch boxes—minus the bubbly, natch. Originally published December 4, 2012.–Renee Schettler Rossi
Why You Can't Use Your Favorite Mac And Cheese For This Recipe
Though it may be tempting to take your fave macaroni and cheese recipe and simply plop it in mini-muffin tins, don’t try it. [Editor’s Note: Trust us. We speak from experience.] The technique of making backed mini mac and cheese canapés requires a mac and cheese incarnation that’s not runny and ooey and gooey. Especially when you bear in mind that you’ll be serving these canapés to guests who will be holding them aloft, probably in the vicinity of your carpets and rugs. That’s all to say precisely why you need this recipe.
Mac and Cheese Canapés
- Quick Glance
- 25 M
- 40 M
- Makes 16 to 24
Special Equipment: Mini-muffin tin
- 1/4 cup toasted breadcrumbs (optional)
- 1/4 pound ditalini, which are essentially mini macaroni shapes, or other small, similarly shaped pasta
- 1 tablespoon unsalted butter (1/2 oz), plus more for the tins
- 1 tablespoon all-purpose flour
- 1/3 cup whole milk, warmed
- 2 ounces sharp Cheddar, grated
- 2 ounces Gruyère, grated
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
- 1. Preheat the oven to 425ºF (218ºC). Generously butter a 24-cup mini-muffin tin and, if desired, sprinkle the cups with breadcrumbs. (If you’re baking the canapés in batches, reserve some of the butter and breadcrumbs, if using, for the second batch.)
- 2. Bring a pot of salted water to a boil. Cook the pasta until it’s just barely beginning to soften and is at the early stages of al dente. Drain the pasta, rinse it under cold water, and return it to the pot.
- 3. Meanwhile, melt the 1 tablespoon butter in a small saucepan over medium-low heat. Stir in the flour and cook, still stirring constantly, for 1 minute, or until the mixture turns slightly beige and is bubbly. Increase the heat to medium and slowly whisk in the warm milk. Bring to a boil, whisking almost constantly. Reduce the heat to low and simmer for 2 minutes. Add the cheeses to the sauce in 1/2-cup increments, stirring until the cheese melts before making another addition. Pour the sauce over the pasta and stir well.
- 4. Beat the egg yolk with the cream and mustard, if using, and stir it into the pasta. Season with salt and pepper, and press the mixture into the prepared mini-muffin cups. (You may not fill all 24 of the cups.)
- 5. Bake the canapés for 10 to 12 minutes, or until the cheese sauce is bubbly and the tops are light brown. Let them rest for 5 minutes in the pan, then turn them out onto a platter and pass ASAP. The canapés can be baked, cooled, and refrigerated, tightly covered, for up to 2 days. Reheat them in a 375ºF (190ºC) until warmed through, 7 to 10 minutes.