Mini mac n cheese bites
8 oz elbow macaroni
3 tbls butter
3 tbls flour
2.5 cups milk heated up
1/ medium white onion whole
1 tsp kosher salt
5 oz aged white cheddar grated
2 oz gruyere or swiss, grated
1 oz parmesan cheese grated
White truffle oil to taste(see below for other option)
2 tbls butter
1/2 cup brioche bread crumbs
1 tbls chopped parsley
Pre heat oven to 350.
In a large pot of boiling salted water, boil macaroni until al dente (firm to the bite). Strain and place on lightly oiled sheet pan.
While macaroni is cooking, melt 3 tbls butter in separate pot. whisk in flour and cook over low heat for 4 minutes, stirring constantly!!! Add the milk and onion. Simmer for 10 minutes. Remove the onion.
Turn off the heat and add 3/4 of the cheddar and all of the other cheeses.
Add truffle oil to your liking.
Season with salt and fold in macaroni.
Pour in casserole dish. Top with remaining cheddar.
Melt the remaining butter in pot and toss with bread crumbs and parsley to coat.
Top the macaroni in casserole dish with bread crumb mixture and bake for 30 minutes.
Remove from the oven and let cool.
Refrigerate for 4 hours or until the macaroni is cooled through.
Using a ring cutter or your favorite cookie cutter, cut out shapes and re heat in 350 oven to serve.
Garnish with minced chives.
The kids can help too with the shapes and this can be made ahead of time and just warmed for service.
Substitute for truffle oil:
I prefer roasted garlic oil. Peel a head of garlic and put in baking dish and cover with olive oil or canola oil. Bake at 350 until garlic is golden brown. The remaining oil is fantastic to cook with and your house now smells brilliant.