Score a touchdown with your hungry crowd by serving these all-star, feel-good favorites at your Super Bowl party. After all, nothing can soothe the feeling of a loss (or the pain of not even being in the game) like melty, creamy, cheesy, comforting macaroni and cheese. Be still our hearts.
Baked Macaroni and Cheese Bitty Bites
Time: 40 minutes
Because this recipe calls for unsalted stock, it eliminates a lot of added sodium.
10 ounce whole wheat elbow macaroni
2 tablespoons canola oil
3 garlic cloves, crushed
2 1/4 cups unsalted chicken stock (such as Swanson), divided
1/2 cup 2% reduced-fat milk
8 teaspoons whole wheat flour
4 ounces 1/3-less-fat cream cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces extra-sharp cheddar cheese, shredded (about 3/4 cup)
1. Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
2. Preheat broiler to high.
3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently (do not brown). Stir in 1 cup stock; bring to a boil. Cook 1 minute. In a medium bowl, combine remaining 1 1/4 cups stock, milk, and flour; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Spoon pasta mixture into a 24-cup mini muffin pan dish coated with cooking spray. Sprinkle cheddar evenly over pasta. Broil 5 minutes or until cheese melts and begins to brown. Let stand 5 minutes.
Serves 24 (serving size: 2 bitty bites)
CALORIES 86; FAT 4g (sat 2g, mono 1g, poly 1g); PROTEIN 4g; CARB 10g; FIBER 1g; CHOL 7mg; IRON 1mg; SODIUM 97mg; CALC 42mg
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