Saturday, February 6, 2016

Baked Mac & Cheese hor d'oeuvres

 Baked Mac & Cheese Hor d'oeuvres
96 Servings

Ingredients
1 pound box elbow macaroni
4 quarts water
1 bay leaf
1  teaspoon sea salt
1 tablespoon paprika
1 teaspoon basil
2 eggs, at room temperature
2 cups milk, at room temperature
2 ½ cups (10 oz) grated pepper jack cheese
4 ½ cups (1 1/4 lbs.) grated Extra Sharp NY or WI Extra Sharp cheddar cheese


Heat oven to 350 degrees
Spray 3 Mini muffin pans with oil
 or
Spray 3 cookie sheet with oil

Bake on a Cookie Sheet

Method
To cook macaroni to al dente:  In a large pot, pour in 4 quarts of water add the bay leaf and bring to a rapid boil.
Add macaroni, stir it and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box approximately 6 minutes. 
Meanwhile in a medium bowl, whisk together eggs and milk until thoroughly combined.
When pasta is done, drain and remove bay leaf, return macaroni to pot and mix in salt, paprika and oregano.
Add the room temperature egg and milk mixture to the drained, hot macaroni then stir in the cheese.  Mix until well combined, mixture should be slightly moist, not swimming in milk.
Transfer mixture to mini muffin tins or using a 1 ounce ice cream scoop, place 24 scoops on each cookie sheet. Note: use 1 1/4 cups of milk if you're baking on a cookie sheet. 
Bake uncovered until cheese melts and the top is lightly browned, about 25 minutes.
Let cool slightly and remove with a spatula.
Serve hot. 

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