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Mac and Cheese Bites

Mac and cheese bites bake in a 24-cup mini muffin pan with golden edges, creamy cheddar centers, and a crisp panko topping. They’re easy to portion and serve warm as a savory appetizer or snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the mac and cheese
  • 1 cooking spray for coating
  • 2 qt water
  • 2.25 tsp kosher salt divided
  • 4 oz elbow macaroni
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 0.75 cup whole milk
  • 0.25 tsp dry mustard
  • 0.25 tsp paprika
  • 0.125 tsp freshly ground black pepper
  • 4 oz sharp cheddar cheese freshly grated (about 1 cup)
  • 1 egg large, lightly beaten
For the panko topping
  • 1 tbsp olive oil
  • 0.25 cup panko breadcrumbs

Equipment

  • 1 24-cup mini muffin pan
  • 1 4-quart saucepan

Method
 

Make the mac and cheese
  1. Heat the oven to 400°F.
  2. Coat a 24-cup mini muffin pan with cooking spray.
  3. Bring the water and 2 teaspoons of the salt to a boil in a 4-quart saucepan.
  4. Add the macaroni and cook according to package directions until just al dente, typically 6-8 minutes, then drain.
  5. Melt the butter in the same saucepan over medium heat.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the milk, dry mustard, paprika, remaining 1/4 teaspoon salt, and pepper.
  8. Bring the sauce to a gentle simmer and cook, whisking, for 2-3 minutes until thick enough to coat a spoon.
  9. Remove the sauce from the heat and stir in the cheddar until melted.
  10. In a small bowl, whisk 2 tablespoons of the hot cheese sauce into the egg.
  11. Stir the egg mixture back into the saucepan.
  12. Fold the drained macaroni into the cheese sauce until evenly coated.
Make the panko topping
  1. Stir the olive oil and panko together in a small bowl until the crumbs are evenly moistened.
Bake the bites
  1. Divide the macaroni mixture evenly among the muffin cups, pressing it lightly into each cup.
  2. Sprinkle the panko over the bites and press gently to help it adhere.
  3. Bake for 15-18 minutes, until the edges are golden and the centers reach 160°F.
  4. Let the bites rest in the pan for 10 minutes, then loosen them gently and remove.

Notes

Press the macaroni mixture lightly into each cup so the bites hold together after baking. Refrigerate leftovers in an airtight container for 3-4 days; freeze for up to 2 months. For a gluten-free swap, use gluten-free pasta, flour, and panko.