Buffalo Macaroni and Cheese Bites

Cooking Time: 45 minutes
Makes 4 dozen bites

Ingredients

• 1 package (16 ounces) uncooked ditalini pasta
• 6 tablespoons butter, cubed and divided
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 cup Buffalo wing sauce
• 4 ounces (1/2 cup) Buffalo Wing Jack cheese, shredded
• 4 ounces (1/2 cup) Baby Colby cheese, shredded
• Salt and pepper to taste
• 2 large eggs, lightly beaten
• 3/4 cup panko bread crumbs
• 2/3 cup Bleu Cheese, crumbled
• Ranch salad dressing and celery

Instructions

1 Heat oven to 350°F.

2 Cook pasta according to package directions; drain.

3 Meanwhile, melt 4 tablespoons butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until blended. Gradually whisk in milk and wing sauce. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low. Gradually whisk in Baby Colby and Buffalo Wing Jack until melted.

4 Remove from the heat. Season with salt and pepper to taste. Whisk 1/4 cup hot cheese sauce into eggs in a bowl. Return all to the pan, whisking constantly. Stir in pasta. Divide pasta mixture into greased mini muffin cups, pressing down gently.

5 Melt remaining butter; toss with bread crumbs. Sprinkle Bleu Cheese and crumb mixture over bites. Bake for 20-25 minutes or until a thermometer inserted in bites reads 160°F. Let stand for 10 minutes in pans before serving.

6 Serve with ranch dressing and celery.

Cheesemonger Tip

Baby Colby cheese is a Wisconsin original. It has a mild, cheddar-like flavor, but the texture is softer, moister and more open than cheddar.