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Baked Mac and Cheese Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 29 reviews
  • Author: Aria
  • Prep Time: 45 minutes
  • Cook Time: 17 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 36 bites
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

These Baked Mac and Cheese Bites are crunchy, creamy, and utterly addictive party appetizers. Crafted with a blend of mild cheddar, Gruyere, and fontina cheese, coated with crispy toasted panko breadcrumbs on top and bottom, they deliver perfect texture and big flavor. Perfectly portioned in mini muffin tins, these bites are easy to make and sure to impress your guests with their gooey cheesy center and crispy golden crust.

Ingredients

Scale

Pasta

  • 8 oz. elbow macaroni

Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chicken bouillon (base, powder, or crushed cube)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch to 1/4 teaspoon red pepper flakes
  • 2 oz. full fat block cream cheese (very soft)
  • 4 oz. (1 packed cup) freshly shredded mild or medium cheddar cheese (room temperature, do not use sharp)
  • 2 oz. (1/2 packed cup) freshly shredded Gruyere cheese (room temp)
  • 2 oz. (1/2 packed cup) freshly shredded fontina cheese (room temp, optional, may substitute 1/2 cup cheddar)

Assembly

  • 2 eggs
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 1 cup freshly shredded cheddar cheese (for topping)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep: Preheat the oven to 400°F. Generously spray 1 1/2 mini muffin tins (36 cups) with cooking spray containing flour or generously butter and flour the pans to prevent sticking.
  2. Cook Pasta: Cook the elbow macaroni according to the package directions using as little water as possible. Drain the pasta and do not rinse, to keep the starch which helps the bites hold together. Set aside.
  3. Toast Panko: In a large saucepan, melt 2 tablespoons unsalted butter with 1 teaspoon olive oil over medium heat. Add 3/4 cup panko breadcrumbs and cook, stirring frequently, until golden brown and toasted. Transfer toasted panko to a bowl to stop cooking.
  4. Make Cheese Sauce: Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in 2 tablespoons flour and cook for one minute. Reduce heat to low and gradually whisk in 1 1/2 cups milk. Add 1 teaspoon Dijon mustard, 1 teaspoon chicken bouillon, 1/2 teaspoon each onion powder, garlic powder, dried parsley, salt, 1/4 teaspoon pepper, and a pinch to 1/4 teaspoon red pepper flakes. Bring the mixture to a simmer while stirring often until it thickens slightly.
  5. Add Cheeses: Reduce heat to low and whisk in 2 oz. softened cream cheese until melted. Add 4 oz. shredded mild or medium cheddar cheese, 2 oz. shredded Gruyere, and 2 oz. shredded fontina cheese a handful at a time, stirring until melted. Some cheese lumps may remain but will melt during baking.
  6. Combine Ingredients: In a large mixing bowl, combine the cooked pasta and 2 eggs, mixing well. Stir in the cheese sauce until the pasta is evenly coated.
  7. Assemble Bites: Sprinkle a heaping 1/4 teaspoon of toasted panko into the bottom of each prepared muffin cup (36 total). Spoon the mac and cheese mixture into each cup using a 2-tablespoon scoop. Top each with a generous pinch of shredded cheddar cheese followed by a sprinkle of toasted panko breadcrumbs.
  8. Bake: Bake the assembled bites at 400°F for 17 minutes or until set and golden on top.
  9. Cool and Serve: Allow the bites to cool in the pan for 5 minutes before removing. Garnish with fresh parsley if desired. Serve warm for the best flavor and texture.

Notes

  • Use mild or medium cheddar for best melting and flavor; avoid sharp cheddar to prevent bitterness.
  • Do not rinse pasta after cooking to retain starch which helps the bites hold shape.
  • To toast panko evenly, stir constantly and watch carefully to prevent burning.
  • You can substitute fontina cheese with extra cheddar if desired.
  • Butter and flour the mini muffin tins well or use cooking spray with flour to prevent sticking.
  • Let bites cool slightly before removing for easy unmolding.
  • These bites can be made ahead and reheated in the oven to restore crispiness.

Nutrition

  • Serving Size: 1 bite
  • Calories: 110 kcal
  • Sugar: 1 g
  • Sodium: 180 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 0.5 g
  • Protein: 4 g
  • Cholesterol: 40 mg

Find it online: https://ariaplates.com/baked-mac-and-cheese-bites-recipe/