Description
These Baked Mac and Cheese Bites are a crunchy, creamy, and utterly addictive appetizer featuring a blend of mild and creamy cheeses, breaded with golden panko for perfect texture and big flavor. Perfect for parties or snacks, they offer a foolproof way to enjoy classic mac and cheese in a bite-sized form.
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 temperature)
- 2 oz. (1/2 packed cup) freshly shredded fontina cheese (optional, may substitute 1/2 cup cheddar)
Additional Ingredients
- 2 eggs
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter (for toasting panko)
- 1 teaspoon olive oil (for toasting panko)
- 1 cup freshly shredded cheddar cheese (for topping)
- Fresh parsley (for garnish, optional)
Instructions
- Prep the oven: Preheat the oven to 400°F. Generously spray one and a half mini muffin tins (36 cups) with cooking spray containing flour or generously butter and flour the pans to prevent sticking.
- Cook the pasta: Boil the elbow macaroni according to package directions using as little water as possible. Drain thoroughly but do not rinse to keep starches intact, which helps the bites hold together.
- Toast the panko: In a large saucepan, melt the two tablespoons unsalted butter with one teaspoon olive oil over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown. Transfer toasted panko to a bowl to stop cooking.
- Make the cheese sauce: In the same saucepan, melt two tablespoons unsalted butter over medium heat. Whisk in the flour and cook for one minute to make a roux. Reduce heat to low and gradually whisk in the milk, stirring constantly until thickened slightly. Add Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and red pepper flakes. Bring to a gentle simmer and stir often until sauce thickens but remains pourable.
- Add cheeses: Lower heat to low and whisk in softened cream cheese until melted. Add the shredded mild or medium cheddar, Gruyere, and fontina cheeses handful by handful, stirring until mostly melted. Some lumps are fine as they will melt during baking.
- Combine pasta and sauce: In a large mixing bowl, combine the cooked pasta and eggs, mixing well. Pour in the cheese sauce and stir until the macaroni is evenly coated.
- Assemble the bites: Sprinkle a heaping 1/4 teaspoon of toasted panko breadcrumbs into each muffin cup. Using a 2-tablespoon cookie scoop or spoon, fill each cup with the mac and cheese mixture. Sprinkle a generous pinch of shredded cheddar on top of each, then add more panko breadcrumbs as a final crunchy topping.
- Bake: Bake the bites at 400°F for 17 minutes, or until they are set and golden brown on top.
- Cool and serve: Let the mac and cheese bites cool in the pan for 5 minutes before removing. Garnish with fresh parsley if desired. Serve warm for best texture and flavor.
Notes
- Use mild or medium cheddar cheese instead of sharp for a milder, creamier flavor.
- Do not rinse cooked pasta to keep starches that help bind the bites.
- Toasting the panko with butter and olive oil adds a delicious crunch and flavor contrast.
- Allow bites to cool slightly to set and prevent them from falling apart when removed from the pan.
- Optional garnishing with fresh parsley adds a fresh pop of color and mild flavor.
- You can substitute fontina with additional cheddar if unavailable.
- This recipe yields 36 bite-sized mac and cheese servings, perfect for parties or appetizers.
Nutrition
- Serving Size: 1 bite
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 35 mg
