Mac & Cheese Balls

Non-stick spray
3/4 cup whole wheat elbow macaroni
2 Tablespoons butter
2 Tablespoons all-purpose flour
3/4 cup whole milk, warm
2/3 cup shredded cheddar cheese
2 Tablespoons grated Parmesan cheese
1 large egg, beaten
1/4 cup seasoned breadcrumbs
pinch of pepper

Preheat oven to 375. Spray mini muffin pan with cooking spray.

Bring a saucepan filled with water to a boil over high heat. Add the pasta, reduce heat to medium, and cook until al dente. Drain the pasta. Set aside.

In the same saucepan over medium-low heat, melt the butter. Add the flour and whisk for a few mins. Slowly add the milk. Keep whisking until smooth. Turn off heat. Add cheeses. Whisk until melted. Sprinkle in a pinch of pepper. Add the pasta to the cheese sauce and stir to combine. Now is the time to add any cooked chopped meat like chicken and cooked chopped veggies like cauliflower (I used a 1/4 cup of each). Then add the egg and bread crumbs.

Use a mini ice cream scooper to fill the muffin pan. Make sure it's all the way to the top even a bit more will do. Should make about 12. Sprinkle a tiny bit more breadcrumbs on top of each before baking. Bake for 15 mins until crisp on top and golden brown. Allow to cool in the pan for 10 mins.

STORE IT: Refrigerate in an airtight container for up to 3 days, or seal in a ziploc bag and freeze for up to 3 months.