Description
These Baked Mac and Cheese Bites are crunchy on the outside with a creamy, cheesy inside, perfect as a bite-sized appetizer or party snack. Made with a rich cheese sauce featuring mild cheddar, Gruyere, and fontina, coated with toasted panko breadcrumbs, these bites bake to golden perfection for an irresistible treat.
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
- 2 oz. full fat block cream cheese, very soft
- 4 oz. freshly shredded mild or medium cheddar cheese, room temperature
- 2 oz. freshly shredded Gruyere cheese, room temperature
- 2 oz. freshly shredded fontina cheese (optional, may substitute with 1/2 cup cheddar), room temperature
- 2 eggs
Panko Coating and 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 1/2 mini muffin tins (36 cups) with a cooking spray containing flour or butter and flour the pans thoroughly to prevent sticking.
- Cook pasta: Boil the elbow macaroni according to package directions using as little water as possible. Drain the pasta well without rinsing, keeping it extra starchy to help the bites hold together.
- Toast panko breadcrumbs: In a large saucepan, melt 2 tablespoons of unsalted butter with 1 teaspoon olive oil over medium heat. Add 3/4 cup panko breadcrumbs and cook, stirring, until golden brown. Transfer toasted panko to a bowl to cool and stop cooking.
- Make cheese sauce: In the same saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Reduce heat to low and gradually whisk in 1 1/2 cups milk until smooth. Add 1 teaspoon Dijon mustard, 1 teaspoon chicken bouillon, 1/2 teaspoon each of onion powder, garlic powder, dried parsley, salt, 1/4 teaspoon pepper, and 1/4 teaspoon red pepper flakes. Simmer gently, stirring often, until the sauce thickens slightly but is not too thick.
- Add cheeses: Reduce heat to low and whisk in 2 oz. softened cream cheese until melted. Gradually add 4 oz. shredded mild or medium cheddar, 2 oz. shredded Gruyere, and 2 oz. shredded fontina (or substitute with cheddar), stirring until melted. It's normal if some cheese lumps remain as these will melt during baking.
- Combine pasta and sauce: In a large mixing bowl, mix the cooked pasta with 2 eggs until evenly combined. Add the cheese sauce and stir until every piece of pasta is coated with the creamy sauce.
- Assemble bites: Sprinkle a heaping 1/4 teaspoon of toasted panko breadcrumbs on the bottom of each greased mini muffin cup. Spoon mac and cheese mixture into each cup using a 2-tablespoon cookie scoop or spoon to fill. Top each with a pinch of shredded cheddar cheese, then a final sprinkle of toasted panko breadcrumbs.
- Bake: Place the muffin tins in the preheated oven and bake at 400°F for 17 minutes, or until the bites are set and the tops are golden and slightly crispy.
- Cool and serve: Let the mac and cheese bites cool for 5 minutes in the pan before carefully removing them. Garnish with fresh parsley if desired and serve warm for the best flavor and texture.
Notes
- Use mild or medium cheddar cheese for the best melting and flavor; sharp cheddar is not recommended.
- The extra starch on the pasta is key to the bites holding together; avoid rinsing after cooking.
- Toasting the panko breadcrumbs adds a delightful crunch and flavor contrast.
- You can substitute fontina cheese with extra cheddar if unavailable.
- Use a mini muffin tin for perfectly sized bite-sized portions; a standard muffin tin will change cooking times and portion size.
- For crispier tops, broil for 1-2 minutes at the end, watching carefully to avoid burning.
- These bites are best served warm but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 bite
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 25 mg
