LEKKER: Mini Macaroni & Cheese



  • 2 cups uncooked elbow macaroni

  • 1 cup seasoned bread crumbs, divided

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 onion finely chopped

  • 1 tsp of crushed garlic

  • ½ tsp salt

  • 1¾ cup milk

  • 3 cups grated cheese

  • 2 large eggs, lightly beaten


Pre-heat oven to 180°C. Cook macaroni according to package directions and drain.

Meanwhile, sprinkle ¼ cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. 

Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in 2 cups of cheese until it is melted. 

Remove from heat and stir in the eggs and ½ cup bread crumbs. 

Add the macaroni and toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups, sprinkling the remaining cup of cheese and breadcrumbs. 

Bake 8-10 minutes or until golden brown. 

Cool in pans 5 minutes before serving.