These golden, crispy bites take everyone’s favorite comfort food and turn it into the ultimate party appetizer. With a creamy, cheesy center and a crunchy panko topping, they are perfectly portioned and incredibly addictive.
Whether you are hosting a game day gathering or just looking for a fun snack, these savory bites are sure to be a hit with kids and adults alike.
Recipe Details
- Flavor: These bites are packed with savory, cheesy goodness, enhanced by a blend of spices and a hint of tangy mustard.
- Texture: They feature a crispy, golden panko crust on top with a soft, creamy macaroni center that stays together perfectly.
- Time: It takes about 20 minutes to prep the cheese sauce and assemble, followed by a quick 10-minute bake.
- Difficulty: Easy. The process involves making a simple cheese sauce and filling a mini muffin pan.
What You’ll Need
To make these bites, you will need cooked elbow macaroni and a homemade cheese sauce base made from butter, flour, and milk. The binding agents egg yolks and plenty of shredded cheese are key to holding the bites together, while a toasted panko topping adds the perfect finishing crunch.
Ingredient Notes
- Butter – You will need divided amounts of salted butter for this recipe: most of it creates the roux for the sauce, while a smaller amount is used to toast the panko topping.
- Cheese – A combination of sharp cheddar and Monterey Jack provides the best balance of robust flavor and meltability. It is best to shred your own cheese from a block for the smoothest sauce.
- Egg Yolks – These act as an essential binder, helping the mac and cheese set in the muffin cups so they hold their shape when unmolded.
- Mustard – A teaspoon of mustard adds a subtle tang that cuts through the richness of the cheese without making the bites taste like mustard.
- Panko Breadcrumbs – Japanese-style breadcrumbs are light and airy, creating a crispy golden topping that contrasts beautifully with the soft pasta.
- Elbow Macaroni – The classic shape works best here, holding the cheese sauce inside the little tubes.
Add-ins and Substitutions
- Spice it Up – If you enjoy a little heat, you can add a pinch of cayenne pepper or paprika to the cheese sauce along with the other seasonings.
- Herbs – Freshly chopped chives or parsley stirred into the mixture or sprinkled on top after baking adds a pop of color and freshness.
- Pasta Shapes – While elbows are traditional, you can use other small pasta shapes like shells or ditalini, as long as the weight remains the same.
How to Make Mac and Cheese Bites
- Prep the pan. Preheat your oven to 400 degrees. Spray a 24-count, nonstick mini muffin pan generously with cooking spray and set it aside.
- Make the cream sauce. In a large saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour and cook for about 30 seconds to remove the raw flour taste. Whisk in the whole milk and bring the mixture to a boil. Cook, whisking occasionally, for about 1-2 minutes or until thickened.
- Add the cheeses and seasonings. Add the shredded sharp cheddar and Monterey Jack cheeses, kosher salt, ground black pepper, onion powder, garlic powder, and mustard. Stir constantly until the cheeses are completely melted and the sauce is smooth.
- Stir in egg yolks and pasta. Remove the saucepan from the heat. Immediately stir in the beaten egg yolks and the cooked elbow macaroni until the pasta is evenly coated in the thick cheese sauce.
- Fill the muffin pan. Spoon 2 heaping tablespoons of the macaroni and cheese mixture into each cup of the prepared mini muffin pan. A medium cookie scoop works very well for this. Pack each one down gently to ensure they hold together.
- Make the topping. Melt the remaining 2 teaspoons of butter in a small sauté pan. Add the panko breadcrumbs. Stir occasionally until the panko becomes golden brown. Remove from the heat and sprinkle the toasted panko over the tops of the mac and cheese bites.
- Bake the bites. Bake for about 10 minutes, until the bites are golden and sizzling.
- Cool the bites. Let them cool for 4-5 minutes right in the pan.
- Pro Tip: Do not skip this cooling step! The cooling time allows the cheese and egg to set, ensuring the bites stay together when you take them out.
- Unmold and serve. Using a teaspoon, carefully loosen the edges of the mac and cheese bites and transfer them to a platter to serve warm.
Recipe Tips
- Pack them down: When filling the muffin tin, gently press the macaroni mixture down with the back of a spoon. This compacts the pasta slightly and helps the bites maintain their shape after baking.
- Shred from the block: Pre-shredded cheeses contain anti-caking agents that can prevent the cheese sauce from binding properly. Hand-shredded cheese yields a cohesive, creamy texture.
- Don’t overcook the pasta: Since the macaroni bakes again in the oven, cook it just until tender according to package directions so it doesn’t become mushy.
- Grease the pan well: Even with a nonstick pan, a good coating of cooking spray is helpful to ensure the bites pop out easily without breaking.
FAQs
- Can I use a regular muffin tin? Yes, but the baking time will need to be increased slightly, and you will yield fewer, larger bites. Be sure to cool them a bit longer to ensure they set.
- Why add egg yolks? The egg yolks work as a thickener and a binder. Without them, the mac and cheese might be too loose to hold the muffin shape when removed from the pan.
- What dipping sauces go well with these? These are delicious on their own, but they pair wonderfully with marinara sauce, ranch dressing, or even a little barbecue sauce.
Serving Suggestions
- Appetizer Platter: Serve these alongside vegetable sticks and dip for a complete party spread.
- Tomato Soup: Serve a few of these bites as a fun “crouton” or side for a bowl of roasted tomato basil soup.
- Salad: Pair with a fresh green salad to balance out the richness of the cheese and pasta.
Make This Recipe in Advance
- Prep: You can cook the pasta and shred the cheese a day in advance. Store them separately in the refrigerator.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently in the microwave or, for best results, in a toaster oven or air fryer to crisp up the edges again.
Mac and Cheese Bites
- Total Time: 30 minutes
- Yield: 24 bites 1x
- Diet: Vegetarian
Description
Transform classic comfort food into the ultimate party appetizer with these crispy Mac and Cheese Bites. Featuring a creamy blend of sharp cheddar and Monterey Jack cheese inside a golden panko crust, these perfectly portioned snacks are easy to make and impossible to resist. Whether for game day, a holiday spread, or a kid-friendly snack, these savory bites are a guaranteed crowd-pleaser.
Ingredients
For the Mac and Cheese
- 1/2 pound elbow macaroni, cooked and drained
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1 1/2 cups shredded sharp cheddar cheese, packed
- 1/2 cup shredded Monterey Jack cheese, packed
- 2 large egg yolks, beaten
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon mustard
For the Topping
- 2 teaspoons salted butter
- 2 tablespoons panko breadcrumbs
Instructions
Prep the Pan
Preheat your oven to 400°F. Generously spray a 24-count nonstick mini muffin pan with cooking spray and set it aside.
Make the Cream Sauce
In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 30 seconds to remove the raw flour taste. Whisk in the whole milk and bring the mixture to a boil. Cook, whisking occasionally, for about 1-2 minutes or until thickened.
Add Cheeses and Seasonings
Reduce heat to low. Add the shredded sharp cheddar and Monterey Jack cheeses, kosher salt, pepper, onion powder, garlic powder, and mustard. Stir constantly until the cheeses are completely melted and the sauce is smooth.
Combine Pasta and Binder
Remove the saucepan from the heat. Immediately stir in the beaten egg yolks and the cooked elbow macaroni until the pasta is evenly coated in the thick cheese sauce.
Fill the Muffin Pan
Spoon 2 heaping tablespoons of the macaroni mixture into each cup of the prepared mini muffin pan. Gently pack each one down with the back of a spoon to ensure they hold together during baking.
Make the Topping
In a small sauté pan, melt the remaining 2 teaspoons of butter. Add the panko breadcrumbs and stir occasionally until the panko becomes golden brown. Remove from heat and sprinkle the toasted panko over the tops of the mac and cheese bites.
Bake
Bake for about 10 minutes, or until the bites are golden and sizzling.
Cool and Serve
Let the bites cool for 4-5 minutes right in the pan. This allows the cheese and egg to set, ensuring they hold their shape. Carefully loosen the edges with a teaspoon, unmold, and serve warm.
Notes
Cooling is Key: Do not skip the 5-minute cooling period after baking. If you try to remove them immediately, they may fall apart. As they cool, the egg and cheese act as a binder to firm them up.
Shred Your Own Cheese: Pre-packaged shredded cheese contains anti-caking agents that can make the sauce grainy or prevent it from binding properly. Grating a block of cheese yields the smoothest, creamiest texture.
Variation: For a pop of color and freshness, stir freshly chopped chives into the cheese mixture before baking, or garnish with parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 bites
- Calories: 190
- Sugar: 1g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
Keywords: mac and cheese bites, baked macaroni cups, easy appetizers, game day snacks, kid friendly recipes, finger food
