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Ghostly Cauliflower Mac and Cheese Bites
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Mini muffin tin
  • Large pot
  • Skillet
  • Mixing bowl

Ingredients
  

  • 1 cup uncooked elbow macaroni
  • 2 cups small cauliflower florets
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 4 black olives, sliced thin

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a mini muffin tin.
  • Bring a pot of water to a boil and cook the macaroni until al dente. Drain and set aside.
  • Steam the cauliflower florets for 5 minutes until tender, then chop them into very small pieces.
  • In a skillet over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then slowly whisk in the milk until the mixture thickens.
  • Stir the mozzarella cheese into the sauce until melted. Add the salt and black pepper.
  • In a mixing bowl, combine the cooked macaroni, chopped cauliflower, cheese sauce, and egg. Mix well.
  • Spoon the mixture evenly into the prepared mini muffin tin, pressing down gently.
  • Bake for 18 to 20 minutes until the tops turn golden. Let the bites cool for 5 minutes before removing them from the tin.
  • Place two olive slices on each bite to form eyes.

Notes

Use a mini muffin tin to keep portions small and easy to store in a single layer in the fridge. If the mixture feels too loose before baking, add an extra tablespoon of flour to help the bites hold together. These reheat well in a toaster oven at 350 degrees for 5 minutes to restore crisp edges.
Course: Appetizer
Cuisine: American
Equipment: Mini muffin tin, Large pot, Skillet, Mixing bowl