Three Cheese Macaroni Shooters
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: American
Serves: 50 shot glasses
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups water
  • 4 cups milk
  • 1 pound uncooked elbow noodles
  • 1 teaspoon Kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground mustard
  • 3 cups freshly-shredded mild cheddar cheese
  • 3 cups freshly shredded Monterey Jack cheese
  • ½ cup freshly-shredded Parmesan cheese
For rimming the shot glasses
  • 2 tbsp honey
  • 2 tbsp chipotle powder
  1. Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then, pour in 1 cup of the water, and stir (or whisk) until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined. Stir in the pasta, salt, garlic powder, and mustard until combined. Then, continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain the low simmer. Continue cooking, stirring occasionally, for about 9-10 minutes or until the pasta is al dente.
  2. While the pasta is cooking, prepare your shot glasses. Spread your honey in a circle about the diameter of your shot glass rim on one side of a small plate. On the other, do the same with the chipotle powder. To rim your glass, first, dip in the honey and then in the chipotle powder. Repeat with all of your shot glasses and set aside.
  3. Remove the pasta from the heat, and stir in the cheeses until melted. Taste and season with additional salt as needed. Carefully spoon into the prepared shot glasses. Serve immediately.
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