Remember when you were a kid and your mom told you not to eat with your hands? Well, now you’re allowed. These mini macaroni and cheese bites are just begging to be picked up and devoured.
Recipes for miniature, bite-sized macaroni and cheeses have been making the rounds lately, but our Truffled Morel Mini Mac ‘n Jack bites are a cut above the rest. No kid stuff here – these decadent morsels are most definitely geared for grownups.
The secret to their amazing flavor? Morel mushroom & wild leek jack cheese, with an extra flavor boost from earthy organic black truffle oil.
While these tasty tidbits are a guaranteed hit at any party, they’re perfect when you’re hosting the party on game day. Your football buddies will flip when you roll these mac & cheese bites out for the halftime show. When you tell them how easy they are to make, they’ll be begging for the recipe. Go ahead and give it to them – next time THEY can do the cooking!
Truffled Morel Mini Mac ‘n Jacks
The big flavor of creamy truffled mac ‘n cheese, packed into a single-bite size! Perfect for the big game, these quick, pop-in-your-mouth mac & cheeses are the ultimate in fun food. Cooked in mini muffin pans, these tasty morsels can be assembled ahead of time and baked just before halftime.
Makes 36 – 48, depending on the size of your pan
- 1/2 lb elbow macaroni or similar pasta (we used corkscrew-shaped cavatappi)
- 2 Tbsp unsalted butter, plus more for brushing
- 1/2 cup grated Parmesan cheese
- 2 Tbsp all-purpose flour
- 1 1/2 cup milk
- 1/2 tsp Dijon mustard
- 4 oz cheddar cheese, grated (about 1 cup)
- 4 oz Morel & Leek Jack cheese, grated (about 1 cup) **
- 1 large egg yolk, beaten
- 1 tsp Earthy Delights Organic Black Truffle Oil
- 1/4 tsp smoked paprika
- Salt & freshly ground pepper, to taste
Preheat the oven to 425. Bring a large of salted water to a boil and cook the macaroni until cooked through, but still slightly firm, 5 -7 minutes. Drain well and set aside for a moment.
Brush four 12-cup, nonstick mini muffin pans with melted butter. Sprinkle with half of the grated Parmesan cheese. Invert the pan and tap out any extra cheese; set aside for later.
In a large saucepan, melt the 2 tablespoons of butter over moderate heat. Whisk in the flour and cook for 2 minutes. Whisk in the milk and mustard along with a pinch of salt. Bring to a low boil and cook, whisking frequently, until very smooth, about 5 minutes. Turn off the heat and add the grated cheddar and jack cheeses a half cup at time, stirring until completely melted. Whisk in the egg yolk, paprika and truffle oil. Taste and add salt & pepper as needed. Add the cooked pasta to the pan, stirring well to coat completely. Set aside for 5 minutes to allow the pasta to absorb some of the sauce.
Carefully spoon the pasta and cheese mixture into the prepared muffin pans, packing them gently, but firmly. Sprinkle the remaining Parmesan on top.
Bake in the upper third of the oven for 8 – 10 minutes, or until golden brown and bubbling. Place on racks to cool for 5 minutes or so, then carefully loosen each mini mac ‘n jack, transfer to a platter and serve.
** TIP: If you don’t have Morel & Leek Jack cheese, just add REAL morels to regular Monterey Jack cheese! Reconstitute 1/4 oz Earthy Delights Dried Morel Mushrooms for about 15 minutes, strain (reserving the soaking liquid for other uses), rinse and pat dry. Chop finely and stir into the sauce with the milk & mustard. Proceed with the rest of the recipe as written above.
Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.
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