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Mini Mac ‘n’ Cheese Bites

Cheesy, chewy bites that pair perfectly with Listan Blanco from Tajinaste.

Hearty, cheesy little bites that balance with the unctuousness of this wine.

Mac 'n' cheese bites

Recipe

  • INGREDIENTS
  • 150g miniature macaroni shaped pasta (Ditalini is perfect)
  • 1 tablespoon unsalted butter, plus more for the tins
  • 1 tablespoon plain flour
  • 100ml warm milk
  • 60g extra mature Cheddar grated
  • 60g Gruyère, grated
  • 1 large egg yolk
  • 1 tablespoon double cream
  • 1 teaspoon Dijon mustard
  • Salt and Pepper to taste
  • Preheat the oven to 220ºC. Generously butter a 24-cup mini-muffin tin (or similar) and sprinkle the cups with breadcrumbs (I use Panko as they are extra crispy).
  • Bring a pan of salted water to the boil. Cook the pasta until it’s just beginning to soften. Drain and rinse it under cold water – set aside.

Make the cheese sauce – or buy one if you don’t have time

  • Melt 1 tbsp butter in a small saucepan over low heat. Stir in the flour and cook, still stirring constantly, for 1 minute. Increase the heat a little and slowly whisk in the milk. Bring to the boil, whisking continuously. Reduce the heat to low and simmer for 2 minutes. Sprinkle in both grated cheeses.
  • Pour the sauce over the pasta and stir well.
  • 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.
  • Bake the canapés for 10 to 12 minutes, or until the cheese sauce is bubbly and the tops are light brown. Let them cool a little in the pan, then turn them out.  You could make these up to 2 days in advance and re-heat.

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