Mac n' Cheese Bites

Golden, Tender, and Deeply Familiar

Mac and cheese occupies a particular corner of memory — soft, warm, and impossible to outgrow. There is something quietly radical about taking that comfort and making it small, giving it edges and a little crispness, letting it hold its shape long enough to be shared. These bites ask you to slow down through a stovetop ritual of warm cream and melting cheese before the oven does its patient work. The result is something that feels both entirely new and deeply known.

Ingredients

• 2 tablespoons Alessi Olive Oil
• 1 1/4 cups Vigo Elbows Pasta
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup heavy cream
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 teaspoon Alessi Garlic Puree
• 1 1/2 cups cheddar cheese
• 1/2 teaspoons turmeric
• 2 large eggs, beaten
• Chives, for garnish

Instructions

1. Preheat oven to 400° F. Use 1 tablespoon of the olive oil to grease 12 muffin cups, blotting excess oil with a paper towel.
2. In a heavy bottomed pot, melt butter on medium heat.
3. Add flour, stirring until all lumps are gone.
4. Pour in cream and season with salt and pepper.
5. Cook over medium heat stirring occasionally until mixture is thick and smooth.
6. Add garlic, cheese, and turmeric and stir until melted then remove from heat.
7. Cook pasta according to package directions. Add cooked pasta to cheese sauce and let cool before adding eggs.
8. Divide macaroni and cheese evenly among the 12 muffin cups.
9. Bake for 15-17 minutes and allow to cool before removing from muffin cups.
10. If necessary, use a knife to loosen edges before removing.
11. Top with chives and serve.