Mac and cheese. This classic comfort food is beloved by most everyone, young and old, in all its different guises. And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.
Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.
You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.
Recipe: Wild Mushroom Mac and Cheese Bites
Makes about 30 bites
- 1 cup elbow macaroni
- 3 tbsp unsalted butter
- 2 cups finely chopped mixed wild mushrooms (about 8 oz)
- 1 tsp soy sauce or tamari
- 1/2 tsp finely chopped fresh thyme leaves
- 1 tbsp all-purpose flour
- 1/2 cup whole milk, warmed
- 1 cup shredded Gruyere cheese
- 2 tablespoons grated Parmesan cheese
- 2 large eggs, beaten
- Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.
- Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta and set aside.