Description
These Baked Mac and Cheese Bites are a perfect bite-sized twist on classic comfort food. Made with a creamy cheese sauce featuring cheddar, Gruyere, and fontina, mixed with elbow macaroni and baked with a crunchy panko topping, these savory snacks are ideal for parties or a fun appetizer that’s satisfying and flavorful.
Ingredients
Scale
Pasta
- 8 oz. elbow macaroni
Cheese 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 (pinch to 1/4 teaspoon)
- 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. (½ packed cup) freshly shredded Gruyere cheese, room temp
- 2 oz. (½ packed cup) freshly shredded fontina cheese (optional; may substitute ½ cup cheddar), room temp
- 2 eggs
Panko Topping
- 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
- Preheat and Prepare Pans: Preheat the oven to 400°F. Generously spray 1 ½ mini muffin tins (36 cups) with cooking spray containing flour or generously 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 the pasta but do not rinse it; keeping the pasta starchy helps it hold together when mixed with the cheese sauce. Set aside.
- Toast Panko: Melt the butter and olive oil in a large saucepan over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until they turn golden brown. Transfer the toasted panko to a bowl to prevent further cooking.
- Make Cheese Sauce: In the same saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1 minute to make a roux. Reduce heat to low and gradually whisk in the milk. Add Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and red pepper flakes. Bring the mixture to a simmer, stirring often, until it thickens to a creamy but not too thick consistency.
- Add Cheeses: Lower the heat to low and whisk in the softened cream cheese until melted and smooth. Add the shredded cheddar, Gruyere, and fontina cheeses a handful at a time, whisking gently to melt. Some lumps are okay; they will melt during baking.
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta and eggs, mixing well. Add the cheese sauce and stir until everything is evenly coated.
- Assemble Bites: Sprinkle about a heaping ¼ teaspoon of toasted panko into the bottom of each greased muffin cup. Spoon the mac and cheese mixture into each cup using a 2-tablespoon cookie scoop or similar, filling them. Add a generous pinch of shredded cheddar on top of each, followed by a final sprinkle of toasted panko.
- Bake: Place the muffin tins in the preheated oven and bake for 17 minutes, or until the bites are set and lightly golden on top.
- Cool and Serve: Remove from the oven and let the mac and cheese bites cool in the pan for 5 minutes before carefully removing. Garnish with fresh parsley if desired. Serve warm for best taste.
Notes
- Make Ahead Options: Assemble all ingredients a day ahead, ensuring the pasta is slightly saucier to prevent dryness. Refrigerate assembled bites without the final panko topping. Add the panko topping just before baking, adding a few extra minutes baking time.
- Prep Components Ahead: Cheeses can be shredded, pasta cooked, and sauce prepared up to two days in advance. Store components separately and combine before assembling.
- Freezing: Portion the unbaked bites into muffin tins and freeze until solid. Transfer to a freezer-safe bag. Bake from frozen, adding 5 to 8 minutes to baking time.
- Use mild or medium cheddar cheese for the best melting and flavor; avoid sharp cheddar.
- Do not rinse pasta after cooking to retain starch, which helps the bites bind together.
