Mac and cheese poppers

By Afrim Pristine
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
Mac and cheese poppers

A tasty, cheesy game day snack made with mozzarella, Parmesan and macaroni pasta. Touchdown!



  • 500 millilitres milk
  • 1 litre 10% cream
  • 1/4 pound butter
  • 3/4 cup flour
  • 1/2 cup caramelized onions
  • 1 tablespoon chopped garlic
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • Salt and pepper, to taste
  • 2 pounds shredded mozzarella
  • 1 pound Parmesan cheese
  • 2 bags small-cut macaroni


  • 6 eggs
  • 1 cup milk
  • 1/2 pound flour
  • 2 brown breadcrumbs


  1. Cook the pasta in salted water.
  2. Make the cream sauce first, in a pot melt the butter and add the flour cooking it for three minutes without browning the flour.
  3. Add the milk and whisk it well to get the lumps out let it cook for two minutes and add the cream and season.
  4. Add all the ingredients to the sauce but only add half the cheese.
  5. Add the cooked pasta and the reserved cheese to sauce.
  6. Line a deep pan with parchment paper and let the pasta set overnight.
  7. Cut the Mac and cheese it one-inch cubes freeze for 30 minutes and bread and freeze till your ready to eat them.

Watch The Marilyn Denis Show Daily at 10am ET on CTV