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Cheddar Mac and Cheese Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 66 reviews
  • Author: Rosy
  • 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 creamy, cheesy, and perfectly crispy with a crunchy panko coating on top and bottom. Made with a blend of mild cheddar, Gruyere, and fontina cheeses, these bite-sized treats are baked to golden perfection in mini muffin tins, delivering a guaranteed no-fail party appetizer or snack that’s utterly addictive and packed with flavor.

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
  • 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 temp)
  • 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 with 1/2 cup cheddar)

Binding and Coating

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

Garnish

  • Fresh parsley (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 400°F. Generously spray one and a half mini muffin tins (36 cups total) with cooking spray containing flour or generously butter and flour the pans to prevent sticking.
  2. Cook Pasta: Cook the elbow macaroni according to package directions using as little water as possible. Drain the pasta but do not rinse it, as retaining the starch helps the bites hold together better. Set aside.
  3. Toast Panko Breadcrumbs: In a large saucepan, melt 2 tablespoons of butter and 1 teaspoon olive oil over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and toasted. Transfer toasted panko to a bowl to stop cooking.
  4. Make the Cheese Sauce: In the same saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons flour and cook for one minute to form a roux. Reduce heat to low and gradually whisk in 1 1/2 cups milk. Add Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and red pepper flakes. Bring to a gentle simmer, stirring often until the mixture thickens slightly. It should be creamy but not too thick.
  5. Add Cheeses to Sauce: Lower heat to low, whisk in the softened cream cheese until melted and smooth. Then add the shredded mild or medium cheddar, Gruyere, and fontina cheeses a handful at a time, whisking until melted. Some small lumps are okay as they will melt during baking.
  6. Combine Pasta, Eggs, and Cheese Sauce: In a large mixing bowl, mix cooked pasta and 2 eggs until well combined. Pour the cheese sauce over and stir gently until pasta is evenly coated with the creamy cheese mixture.
  7. Assemble Bites: Sprinkle about a heaping 1/4 teaspoon of toasted panko into the bottom of each greased muffin cup. Spoon a 2-tablespoon portion of the mac and cheese mixture into each cup, then sprinkle a generous pinch of shredded cheddar cheese on top followed by another pinch of toasted panko breadcrumbs.
  8. Bake: Bake the assembled mac and cheese bites in the preheated 400°F oven for 17 minutes or until they are set and golden on top.
  9. Cool and Serve: Let the bites cool in the muffin tins for 5 minutes before removing carefully. Garnish with fresh parsley if desired. Best served warm.

Notes

  • The panko breadcrumb coating on both top and bottom gives these bites their signature crunch while keeping the inside creamy and tender.
  • Using mild or medium cheddar instead of sharp cheese helps create a balanced flavor that won’t overpower the other cheeses.
  • Do not rinse the pasta after cooking to keep starches on the surface, which helps the bites bind better.
  • Make sure the cream cheese is very soft before adding to the sauce to ensure smooth melting.
  • Use a 2-tablespoon cookie scoop for evenly sized bites and easy portioning.
  • These bites are best served warm but can be reheated gently in the oven to restore crispness.

Nutrition

  • Serving Size: 1 bite
  • Calories: 110 kcal
  • Sugar: 1 g
  • Sodium: 250 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 0.5 g
  • Protein: 4 g
  • Cholesterol: 40 mg

Find it online: https://rosyplates.com/cheddar-mac-and-cheese-bites-recipe/