Ingredients
2 cups uncooked elbow macaroni1 cup seasoned bread crumbs, divided2 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon seasoned salt1-3/4 cups 2% milk2 cups shredded sharp cheddar cheese, divided1 cup shredded Swiss cheese3/4 cup biscuit/baking mix2 large eggs, room temperature, lightly beaten
Preparation
Preheat oven to 425°. Cook macaroni according to package directions; drain.
Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 1 cup cheddar cheese and Swiss cheese until melted.
Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs.
Bake until golden brown, 8-10 minutes. Cool in pans 5 minutes before serving.
