Mac and Cheese Bites

These baked Mac and Cheese Bites are tasty little cups of elbow macaroni in creamy cheddar cheese sauce topped with seasoned buttery Parmesan breadcrumbs. Enjoy these tasty bites with ham, grilled steak, burgers, roasted chicken, or even as a party appetizer.

Ingredients for Baked Mac and Cheese Bites

For this recipe, you will need butter, Panko breadcrumbs, kosher salt, freshly ground black pepper, Italian seasoning, garlic powder, Parmesan cheese, elbow macaroni, flour, milk, cheddar cheese, egg, and sour cream.

How to make Mac and Cheese Bites

First, in a small bowl, mix together the melted butter and panko breadcrumbs. Then add the kosher salt, freshly ground black pepper, Italian seasoning, garlic powder, and Parmesan cheese. Put the bowl aside for a bit. Then put a large pot of salted water on the stovetop to boil. Add the elbow macaroni and cook al dente according to the package instructions. Drain the noodles well.

Meanwhile, melt the butter in a large skillet over medium heat. Whisk in the flour and continue cooking while whisking constantly for 2 minutes. Reduce to medium-low heat and slowly add the milk and continue cooking while whisking frequently. Simmer until it thickens. Reduce the heat to as low as it will go, and stir in 1 1/2 cups of shredded cheddar. Remove from the heat and season with salt and pepper to taste.

In a large bowl, combine the cooked and drained elbow macaroni, cheese sauce, beaten egg, remaining shredded cheddar cheese, and sour cream. Spoon the macaroni and cheese mixture evenly into a well-greased mini muffin pan. Top each cup with 1 heaping teaspoon of the breadcrumb mixture. Bake in a preheated oven for about 15-17 minutes. If desired, pop them under the broiler for a couple of minutes or until golden brown. Allow them to cool for 10 minutes. Then run a knife around the edge and gently remove them.

Recipe tips

• For optimal flavor, use good quality sharp cheddar. For best results, do not use pre-shredded cheddar.
• Grease your mini muffin tin well. I use shortening, but butter or nonstick cooking spray works as well.
• If you place them under the broiler, keep a close eye on them. It can take less than a minute to brown something under a broiler that is on high.
• Let the macaroni and cheese bites rest in the pan for about 10 minutes before running a table knife around the edge and gently removing them from the pan.
• These bites are best enjoyed fairly promptly while they are hot and creamy, and the breadcrumbs on the top are lightly toasted.
• For added protein, top with chopped, crispy, cooked bacon.

Storage and Reheat

Store leftover mac and cheese bites in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

To freeze, first, remove them from the pan and let them fully cool. Then place the individual cups back in the pan and put them on a flat-level surface in the freezer. Once fully frozen, store them in a sturdy freezer container for up to 2 months. This technique of freezing is called flash freezing.

More pasta recipes to try!

Mac and Cheese Bites

Delicious Mac and Cheese Bites with a creamy cheddar sauce and a crisp panko breadcrumb and Parmesan cheese topping. Perfect for baked ham, grilled steak, roasted pork loin, or roasted chicken.

5 from 12 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 servings

Calories: 355kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons unsalted butter melted
• ½ cup panko bread crumbs
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon Italian seasoning
• ⅛ teaspoon garlic powder
• ¼ cup grated parmesan cheese
• ½ lb elbow noodles
• 2 tablespoons butter
• 2 tablespoons flour
• 1 ½ cups milk
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1 egg beaten
• ¼ cup sour cream

Instructions

• Preheat oven to 375 degrees. Grease a mini muffin pan well with butter or shortening.
• In a small bowl, mix together the melted butter and panko breadcrumbs. Add the kosher salt, freshly ground black pepper, Italian seasoning, garlic powder, and Parmesan cheese.
• Put a large pot of salted water on the stovetop to boil. Add the elbow macaroni and cook al dente according to the package instructions. Drain the noodles well.
• Meanwhile, melt the butter in a large skillet over medium heat. Whisk in the flour and continue cooking while whisking constantly for 2 minutes. Slowly add the milk and continue cooking while whisking frequently until it thickens.
• Reduce the heat to as low as it will go, and add 1 1/2 cups of shredded cheddar. Remove from the heat and season with salt and pepper to taste.
• In a large bowl, mix together the cooked and drained elbow macaroni, cheese sauce, beaten egg, remaining shredded cheddar cheese, and sour cream. Divide the macaroni and cheese mixture evenly into a well-greased mini muffin pan. Top each cup with 1 heaping teaspoon of the breadcrumb mixture.
• Bake in a preheated oven for 15-17 minutes. If desired, pop them under the broiler on low for 1-2 minutes to lightly brown the tops.
• Allow them to cool for 10 minutes. Then run a knife around the edge and gently remove them.

Nutrition

Calories: 355kcal | Carbohydrates: 29g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 392mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 0.1mg | Calcium: 310mg | Iron: 1mg

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