Description
These Baked Mac and Cheese Bites are crunchy, creamy, and utterly addictive, featuring a perfect balance of cheesy goodness and crispy panko coating. Designed for flawless texture and big flavor, they're perfect as an appetizer or party snack.
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
- 2 oz. (1/2 packed cup) freshly shredded Gruyere cheese, room temperature
- 2 oz. (1/2 packed cup) freshly shredded fontina cheese, room temperature (optional - may substitute 1/2 cup cheddar)
- 2 eggs
Topping & Coating
- 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
- Preheat Oven: Preheat your oven to 400°F. Generously spray one and a half mini muffin tins (36 cups) with cooking spray containing flour or butter and flour the pans to prevent sticking.
- Cook Pasta: Cook the elbow macaroni according to the package directions using as little water as possible. Drain well but do not rinse the pasta so it remains extra starchy to help bind the bites.
- Toast Panko: In a large saucepan, melt the 2 tablespoons of unsalted butter together with 1 teaspoon olive oil over medium heat. Add 3/4 cup of panko breadcrumbs and cook until golden brown, stirring frequently to prevent burning. Transfer toasted panko to a bowl to stop cooking.
- Make Cheese Sauce: In the same large saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons flour and cook for one minute to create a roux. 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 up to 1/4 teaspoon of red pepper flakes. Bring to a simmer, stirring often until the sauce thickens but is still pourable.
- Add Cheeses: Reduce heat to low. Whisk in 2 oz. softened cream cheese until melted. Then gradually add 4 oz. shredded mild or medium cheddar, 2 oz. shredded Gruyere, and 2 oz. shredded fontina (optional, can substitute with cheddar), stirring until mostly melted. Some cheese lumps are okay as they will melt during baking.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta and 2 eggs. Mix well to fully combine. Pour in the cheese sauce and stir until the pasta is evenly coated.
- Assemble Bites: Sprinkle about a heaping 1/4 teaspoon of toasted panko on the bottom of each mini muffin cup. Use a 2-tablespoon cookie scoop or spoon to fill each cup with the mac and cheese mixture. Top each with a generous pinch of shredded cheddar cheese followed by another pinch of toasted panko.
- Bake: Bake in the preheated 400°F oven for 17 minutes or until the bites are set and golden on top.
- Cool and Serve: Allow the bites to cool in the pan for 5 minutes before carefully removing. Garnish with fresh parsley if desired. Serve warm for best flavor and texture.
Notes
- Do not rinse pasta after cooking to keep starchiness for better bite cohesion.
- Use mild or medium cheddar cheese for best flavor; avoid sharp cheddar.
- Toasting the panko adds delicious crunch and prevents sogginess.
- These bites are best served warm but can be reheated gently.
- For dairy-free alternatives, substitute cheeses and butter with suitable vegan options.
- If you don’t have mini muffin tins, use standard muffin tins but adjust baking time accordingly.
- Spraying pans with cooking spray that contains flour helps prevent sticking better than butter alone.
Nutrition
- Serving Size: 1 bite
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 30 mg
