Categories: Appitizers

Ingredients

• 2 cups uncooked elbow macaroni
• 1 cup seasoned bread crumbs, divided
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. seasoned salt
• 1 3/4 cups 2 % milk
• 2 cups (8 oz.) shredded sharp cheddar cheese, divided
• 1 cup ( 4oz.) shredded Swiss cheese
• 3/4 cup biscuit/baking mix
• 2 eggs, lightly beaten

Directions

1. Preheat oven to 425 degrees. Cook macaroni according to package directions; drain.
2. Meanwhile, sprinkle 1/4 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 1 cup cheddar cheese and the Swiss cheese until melted.
3. Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 Tbsp. macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs.
4. Bake 8- 10 minutes or until golden brown. Cool in pans 5 minutes before serving.

5. makes 3 dozen

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