MAC AND CHEESE BITES

Ingredients

2 tablespoons unsalted butter, melted
½ cup panko breadcrumbs
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon Italian seasoning
⅛ teaspoon garlic powder
¼ cup grated Parmesan cheese
½ pounds pasta
2 tablespoons butter
2 Tablespoon flour
1 ½ cups milk
2 cups grated cheddar cheese
Salt and pepper to taste
1 egg, beaten
¼ cup sour cream

Instructions

Preheat oven to 375 degrees. Grease a mini muffin tin well with butter or shortening.
In a small bowl, stir together the melted butter and panko breadcrumbs. Add kosher salt, freshly ground black pepper, Italian seasoning, garlic powder, and Parmesan cheese.
Bring a large pot of salted water to the boil on the stove.Add the macaroni and cook according to package instructions until al dente. Drain the noodles well.
Meanwhile, melt butter in a large skillet over medium heat. Add the flour and continue cooking, stirring constantly, for 2 minutes. Slowly add the milk and continue to cook, stirring frequently, until the milk has thickened.Reduce heat to as low as possible and add 1 1/2 cups shredded cheddar cheese. Remove from heat and season with salt and pepper.
In a large bowl, combine the cooked and drained macaroni, cheese sauce, beaten egg, remaining shredded cheddar cheese, and sour cream. Spread the macaroni and cheese mixture evenly in a well-greased mini muffin pan. Top each cup with 1 heaping teaspoon of the breadcrumb mixture.Bake in the preheated oven for 15-17 minutes. If necessary, place under the broiler on low for 1 to 2 minutes to lightly brown the top.
Allow to cool for 10 minutes. Then run a knife around the edge and carefully remove them.

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