Easy Baked Mac And Cheese Bites Recipe

I absolutely love this recipe because it turns classic comfort food into delightful, portion-controlled bites that are perfect for sharing (or not!). The creamy, cheesy goodness with a crispy breadcrumb topping brings back all the nostalgic feels, but with a fun, modern twist that totally fits my busy, on-the-go lifestyle.

I love making snacks that are not only delicious but also satisfying, and these Easy Baked Mac and Cheese Bites fit the bill for any occasion. They are creamy with cheddar and Parmesan cheeses, soft elbow macaroni, a hint of paprika, and a crispy breadcrumb coating.

What’s not to love?

Ingredients

Macaroni pasta: Supplies energy in the form of carbohydrates.

Calcium is abundant in milk, and it is vital for the maintenance of strong bones.

Cheddar cheese: nourishing and satisfying.

Parmesan cheese delivers a flavor that is rich and savory with an umami profile.

Contributes richness and a smooth texture: butter.

Binding ingredients and adding protein are responsibilities of the egg in a recipe.

Ingredient Quantities

• 8 ounces elbow macaroni
• 1 cup milk
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 1/4 cup breadcrumbs
• Non-stick cooking spray or additional butter for greasing

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) before you begin, and make sure that a mini muffin tin is ready to go. Greasing it well with non-stick cooking spray or butter will ensure a safe transfer of the popovers from their tin to your plate.

2. In a large pot of boiling salted water, cook the elbow macaroni until al dente, following the instructions on the package. Drain and set aside.

3. In a medium saucepan, over medium heat, melt butter. Stir in flour, and cook for about 1 minute until smooth and bubbly.

4. Whisk in milk gradually, making sure that no lumps are present. Stir constantly and cook until the mixture is thickened, 2-3 minutes.

5. Take the saucepan off the heat and mix in the cheddar cheese and Parmesan cheese until they are melted and completely smooth. Add salt, black pepper, and paprika (if you’re using it) to taste.

6. In a big bowl, combine the cooked macaroni and the cheese sauce. Allow it to cool a bit, then mix in the beaten egg until thoroughly integrated.

7. Fill the prepared mini muffin cups with the mac and cheese mixture, pressing down gently to compact the mixture.

8. Evenly sprinkle breadcrumbs on top of each mac and cheese bite.

9. Preheat the oven to 375°F. Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and crispy.

10. Let the bites cool a little in the pan and remove from the pan. Enjoy them warm!

Equipment Needed

1. Oven
2. Mini muffin tin
3. Non-stick cooking spray or butter
4. Large pot
5. Medium saucepan
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups and spoons
9. Large bowl
10. Strainer or colander

FAQ

• Q: Can I use a different type of pasta?Yes, small shells or rotini can be used for a different texture in place of elbow macaroni.
• Q: How can I make the mac and cheese bites spicier?To the mixture, add some chopped jalapeños or cayenne pepper for an extra kick.
• Q: Can I make these mac and cheese bites gluten-free?Make sure you have gluten-free pasta, a gluten-free flour blend for the roux, and gluten-free breadcrumbs.
• Q: What if I don’t have a mini muffin tin?A: A typical muffin tin works just fine, but you may need to tweak the baking time and keep a closer eye on them to ensure they don’t overbake.
• Q: How do I store leftovers?Place the bites in an airtight container and store in the refrigerator for up to 3 days. For best results, reheat in the oven.
• Q: Can I freeze mac and cheese bites?A: Yes, freeze the baked bites on a baking sheet, then switch to a freezer-safe bag for storage. They can last up to 2 months in the deep freeze. Reheating the bites in the oven without thawing is the way to go.

Substitutions and Variations

8 ounces of elbow macaroni: You can replace this with 8 ounces of small shell pasta or cavatappi.
1 cup of milk: Use the same amount of half-and-half or a plant-based milk, like almond milk, for a dairy-free option.
1 tablespoon butter: For different flavor and texture, substitute with margarine or olive oil.
1 1/2 cups grated cheddar cheese: Shredded mozzarella or Gruyère can be used for a different cheese profile.
1/4 c. breadcrumbs: Panko can be used for extra crunch, or use crushed cornflakes for a gluten-free option.

Pro Tips

1. Cheese Sauce Consistency To ensure a smooth cheese sauce, be patient while whisking the milk into the roux (butter and flour mixture). Add the milk gradually and whisk continuously to avoid lumps.

2. Egg Integration After mixing the cheese sauce with the macaroni, allow the mixture to cool slightly before adding the beaten egg. This prevents the egg from cooking prematurely, ensuring a smooth and cohesive texture.

3. Breadcrumb Topping For an extra crispy topping, toast the breadcrumbs in a small pan with a little butter before sprinkling them over the mac and cheese bites. This adds an extra layer of flavor and crunch.

4. Flavor Variations Feel free to enhance the flavor by adding a bit of garlic powder or onion powder to the cheese sauce for added depth.

5. Mini Muffin Tin Use When filling the mini muffin tin, use a spoon to pack the mac and cheese mixture tightly. This will help the bites hold together better once baked, making them easier to remove and less likely to crumble.