Avoid using paper liners as these bites tend to stick. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. I like to use a silicone muffin pan to bake these bites as they pop out easily without any sticking.You can make regular-sized bites by adding a few more minutes to the total bake time. Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.Butter: For a dairy-free version, substitute with a non-dairy based butter.Milk: I used evaporated milk in this recipe, but you may replace it with whole milk, half and half milk, heavy cream, or a dairy free alternative, like coconut milk.To freeze, place the cooled bites in a freezer-safe Ziploc bag in an even layer and freeze for up to 2 months. To reheat, microwave for 15-20 seconds or until warmed through. Once cooled, store bites in an airtight container in the refrigerator for up to 3 days. Bake at 350 degrees F for 15-20 minutes.Pack into a mini muffin pan and sprinkle a little more cheese on top.Add in the pasta noodles and toss to coat.Stir until it is melted and the mixture thickens. Turn down the heat and add in the cheese.Add in the milk and stir as it begins to bubble.Add in chopped onions and peppers and cook until soft.Boil the pasta noodles according to the package directions.Shredded Cheese: I use 4-cheese Mexican blend in this recipe, but any other type of shredded cheese may be used.
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