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The history of mac and cheese dates back centuries, with roots tracing back to ancient dishes that combined pasta and cheese. The earliest known recipe appeared in a 1769 Italian cookbook, but it wasn't until the 1930s that mac and cheese gained immense popularity in the United States, thanks in part to the introduction of processed cheese and convenient boxed versions. Today, variations of mac and cheese can be found worldwide, from creamy Southern-style versions loaded with extra cheese to gourmet takes that incorporate lobster or truffle oil.

Mini Baked Mac & Cheese Nuggets

Discover the joy of Mini Baked Mac & Cheese Nuggets, a fun twist on the classic comfort food we all love! These bite-sized delights combine creamy cheeses with perfectly cooked pasta, creating a deliciously crispy exterior with a rich, cheesy interior. Perfect for parties, snack time, or as a fun side dish, they’re sure to please both kids and adults. Get ready to impress your family and friends with this easy and versatile recipe that redefines comfort food!
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Ingredients
  

2 cups elbow macaroni

1 cup sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

1 cup milk

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Dijon mustard

Salt and pepper to taste

1 cup breadcrumbs (panko for extra crunch)

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin with cooking spray or olive oil.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside to cool slightly.

      Make the Cheese Sauce: In a large mixing bowl, combine the sharp cheddar, mozzarella, cream cheese, and Parmesan. Stir in the milk, eggs, garlic powder, onion powder, Dijon mustard, salt, and pepper until well combined. Add the cooked macaroni to this cheesy mixture and stir until all pasta is evenly coated.

        Fill the Muffin Tin: Use a spoon or cookie scoop to fill each cavity of the mini muffin tin with the mac and cheese mixture, pressing down gently to pack them in.

          Add the Topping: Evenly sprinkle the breadcrumbs over the top of each mac and cheese nugget, pressing them lightly to adhere.

            Bake in the Oven: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the tops are golden brown and the nuggets are set.

              Cool and Remove: Once baked, remove the tin from the oven and let it cool for a few minutes. Carefully use a butter knife to loosen each nugget and gently pop them out of the muffin tin.

                Serve: Serve the mini baked mac & cheese nuggets warm, with your favorite dipping sauces such as marinara or ranch for an extra punch!

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 nuggets