½ cup Treasure Cave® Crumbled Blue Cheese, plus more for garnish
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon hot sauce
1 teaspoon chicken base (powder)
1 teaspoon scallions, chopped
1 teaspoon parsley, chopped
1 pound small elbow noodles, cooked
Green onions, thinly sliced (optional)
Toasted breadcrumbs (optional)
Preheat the oven to 350°F and prepare a muffin tin by spraying it with nonstick spray.
Cut all four corners off the wrappers and arrange them in the muffin tin. Place it inside the preheated oven for 6–8 minutes, or until the wrappers are golden brown, remove the wrappers and let them cool until they’re ready to be filled with the macaroni and cheese. Repeat, as necessary, until you have the desired number of cups.
Then, in a medium-sized sauce pan, heat the butter over medium heat and whisk in the flour. When small balls begin to form, slowly whisk in the milk. Stir constantly as to not scorch the bottom of the sauce. Then, whisk in the Treasure Cave® Crumbled Blue Cheese, salt and pepper. Whisk for 2–3 minutes. Then, reduce the heat to medium low. Whisk in the remaining ingredients, except for the pasta, and allow the mixture to cook 4–5 minutes more. Combine the pasta with the warm sauce in a large mixing bowl and spoon the mixture into the prepared cups.
Garnish the mac bites with Treasure Cave® Crumbled Blue Cheese, green onions and toasted breadcrumbs, if desired.