If you’re looking for a bite-sized comfort food that’s crispy on the outside, creamy on the inside, and impossible to resist, you’ve come to the right place! These Mac and Cheese Bites are perfect for parties, snacks, or even a fun twist on dinner. They’re easy to make and packed with that classic cheesy flavor we all adore. Let’s get started—I promise you’ll want to make these again and again!
Why You Will Love This Recipe
These Mac and Cheese Bites are a guaranteed crowd-pleaser. They’re crunchy, cheesy, and just the right size for dipping or popping straight into your mouth! Plus, they’re incredibly versatile—you can customize the cheeses or add mix-ins like bacon or jalapeños. Best of all, they’re baked, not fried, so you get that golden crunch without the guilt.
Ingredients:
- 2 cups elbow macaroni (uncooked)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups milk (whole or 2%)
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄2 cup shredded mozzarella cheese
- 1⁄2 cup grated Parmesan cheese
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- Cooking spray or extra butter for greasing
Ingredient Prep Guide
Macaroni: Cook until al dente—it should still have a slight bite. Overcooked pasta will turn mushy when baked.
Cheeses: Grate them fresh if possible! Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
Breadcrumbs: Panko gives the best crunch, but regular breadcrumbs work in a pinch.
Milk: Whole milk makes the sauce extra creamy, but 2% works too. Avoid skim—it can make the sauce thin.
Equipment & Tools
- Standard 12-cup muffin tin
- Medium saucepan
- Whisk
- Mixing bowls
- Colander
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Cook the macaroni according to package directions until al dente. Drain and set aside.
Step 2: Make the cheese sauce. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes to make a roux (it should smell slightly nutty). Slowly whisk in milk until smooth. Cook until it thickens, about 3–4 minutes, then reduce heat to low.
Step 3: Stir in cheddar, mozzarella, and Parmesan cheeses until melted. Add garlic powder, paprika, salt, and pepper. Mix the sauce with the cooked macaroni.
Step 4: Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter. Press 1–2 tablespoons of panko into each cup to coat the bottom and sides.
Step 5: Spoon mac and cheese mixture into each cup, pressing gently. Top with a sprinkle of panko and a pinch of Parmesan. Bake for 18–20 minutes, or until golden and crispy.
Step 6: Let cool for 5 minutes in the tin. Use a butter knife to gently loosen the edges, then transfer to a plate. Serve warm!
Key Details
Total Time: 45 mins (Prep: 25 mins | Cook: 20 mins)
🍽️ Servings: 12 bites
⚙️ Equipment: Muffin tin, saucepan, whisk
Serving Suggestions
Pair these bites with marinara sauce, ranch dressing, or sriracha mayo for dipping. They’re perfect for game days, holiday appetizers, or kid-friendly lunches. For a cozy dinner, serve them alongside a crisp green salad or roasted veggies. Garnish with chopped parsley or chives to make them look extra fancy!
Pro Tips
Crispy Crust Hack: Lightly toast the panko in a skillet with a drizzle of olive oil before pressing it into the muffin tin. This ensures maximum crunch!
Cheese Sauce Safety: Keep the heat low when melting cheese into the sauce to prevent it from breaking or becoming grainy. Patience is key!
Make-Ahead Magic: Assemble the bites up to a day ahead, cover, and refrigerate. Bake them just before serving for fresh-out-of-the-oven perfection.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place bites on a baking sheet and bake at 350°F (175°C) for 8–10 minutes. For a quicker fix, pop them in the air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving—they’ll lose their crispiness!
Troubleshooting
Bites falling apart? Make sure to press the mac and cheese firmly into the muffin cups. Let them cool slightly before removing to help them hold their shape.
Sauce too thick? Add a splash of milk before mixing with the pasta. Too thin? Simmer the sauce a little longer.
Not cheesy enough? Taste the sauce before combining with the pasta! Adjust seasoning or add more cheese if needed.
Frequently Asked Questions
Can I freeze Mac and Cheese Bites?
Absolutely! Freeze unbaked bites on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 5–7 minutes to the cook time.
Can I use gluten-free pasta and flour?
Yes! Swap regular pasta for gluten-free elbow noodles and use a 1:1 gluten-free flour blend for the roux.
What’s the best cheese blend for maximum flavor?
Cheddar adds sharpness, mozzarella brings stretch, and Parmesan gives saltiness. For extra depth, try adding a sprinkle of smoked Gouda or Gruyère!
Mac and Cheese Bites
Ingredients
- 2 cups elbow macaroni uncooked
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk whole or 2%
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- Cooking spray or extra butter for greasing
Instructions
- Cook the macaroni until al dente. Drain and set aside.
- Melt butter in a saucepan. Stir in flour and cook for 1–2 minutes. Slowly whisk in milk until smooth. Cook until thickened, about 3–4 minutes, then reduce heat.
- Stir in cheddar, mozzarella, and Parmesan cheeses until melted. Add garlic powder, paprika, salt, and pepper. Mix with macaroni.
- Preheat oven to 375°F (190°C). Grease a muffin tin. Press panko into each cup.
- Spoon mac and cheese mixture into each cup. Top with panko and Parmesan. Bake for 18–20 minutes.
- Let cool for 5 minutes. Loosen edges and transfer to a plate. Serve warm!
