Makes: 3 dozen

Description: Tasty and simple finger food perfect for an appetizer that kids will also love.

Ingredients:
1/2 pound  elbow macaroni
2 Tablespoons  butter
2 Tablespoons  all purpose flour
1 1/2 cups  milk (I use non-dairy, but any will work fine)
2 cups  shredded sharp cheddar cheese
2 ounces  cream cheese
1/2 teaspoon  salt
¼ teaspoon  pepper
1  egg beaten

Instructions: Preheat oven to 400 degrees F.
Spray mini muffin tins with cooking spray.
Cook pasta according to packaged directions and set aside.
In a medium size pan combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.
In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated.
Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese. Bake at 400 degrees F for 15 minutes or until golden brown.
Allow to cool 5 minutes before gently removing the bites.

via Chef in Training