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