She Strengthens

Protein-Packed Macaroni Bites with an Italian Twist

Looking for a creative way to serve macaroni and cheese? Try these individual bites infused with the flavors of chicken Parmesan! With a crispy exterior and a creamy interior, they’re a hit with both kids and adults.

The Perfect Blend of Flavors

To make these bites, you’ll start by creating a rich béchamel-based cheese sauce. Then, simply stir in chopped or shredded cooked chicken, tomato sauce, and a hint of fresh or dried oregano. The result is a deliciously balanced flavor profile that’s sure to please even the pickiest eaters.

Convenient and Customizable

One of the best things about these macaroni bites is their convenience. Since they’re already portioned out in individual servings, you can easily grab one (or two!) on the go. Plus, you can customize them to your taste by serving with a side of tomato sauce for dipping.

Get Cooking!

Here’s what you’ll need to make these tasty bites:

• 1 cup dried whole-wheat macaroni
• 1 tablespoon unsalted butter
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• 1/2 cup whole milk, warmed
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded or chopped cooked chicken
• 1/2 teaspoon dried oregano or 1 teaspoon minced fresh oregano
• 1 large ripe tomato, seeded and chopped
• 2 large eggs, beaten
• Tomato sauce, for dipping (optional)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and generously spray a 12-cup muffin pan with cooking spray.
2. Bring a large saucepan filled with water to a boil over high heat. Add the salt and pasta, reduce the heat to medium, and cook until al dente, about 7 minutes or according to the package directions. Drain the pasta and set aside.
3. In the same saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant (about 1 minute), then add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth.
4. Add the chicken, oregano, and tomato to the cheese sauce and stir to combine. Stir in the egg and mix well.
5. Spoon the pasta mixture into the prepared muffin cups, dividing it evenly and filling the cups. Bake the bites until they are crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing (use a small knife to help dislodge them if necessary).

Storage Tips

Refrigerate the bites in an airtight container for up to 3 days, or seal them in a single layer in a zippered plastic bag and freeze them for up to 3 months.