Transform classic comfort food into perfectly portioned, handheld delights with these Baked Mac and Cheese Bites. They’re crispy outside, wonderfully gooey inside, and ideal for dipping. This recipe delivers maximum flavor and a perfect hold every time.
Love Baked Mac and Cheese Bites? So do we! If you're into Snacks or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Baked Mac and Cheese Bites
- Perfectly Portable: Turn cozy mac and cheese into a fun, handheld snack.
- Crispy & Melty: Golden, crunchy exterior with a soft, molten cheese center.
- Highly Customizable: A fantastic base for your own creative add-ins.
- Make-Ahead Friendly: Prepare the mixture a day in advance for easy baking.
Ingredients & Tools
- 225 g elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 480 ml whole milk, warmed
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 150 g sharp cheddar cheese, freshly grated
- 100 g Gruyère cheese, freshly grated
- 50 g Parmesan cheese, freshly grated
- 1 large egg, lightly beaten
- 60 g panko breadcrumbs
- Salt and black pepper to taste
Tools: Large pot, medium saucepan, whisk, mixing bowl, standard 24-cup mini muffin tin, cooking spray or brush for oil
Notes: Using a blend of cheeses is non-negotiable here—the sharp cheddar gives that classic tang, the Gruyère adds a nutty depth, and the Parmesan brings a salty, umami kick that makes all the difference. And please, grate your own cheese! Pre-shredded bags contain anti-caking agents that can make your sauce grainy. A little extra effort for a silky-smooth result.
Nutrition (per serving)
| Calories: | 98 kcal |
| Protein: | 5 g |
| Fat: | 5 g |
| Carbs: | 8 g |
| Fiber: | 0.5 g |
Serves: 24 bites | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Grate your own cheese, seriously. Pre-shredded cheese is coated to prevent clumping, but that coating also prevents it from melting smoothly. Taking two minutes to grate a block yourself is the single biggest secret to a velvety, non-grainy cheese sauce.
- Why warm the milk? Adding cold milk to a hot roux (the butter and flour mixture) can cause the sauce to seize up and become lumpy. Warming the milk gently in the microwave or a separate pan helps it incorporate seamlessly for a perfectly smooth base.
- Don’t overcook the pasta. You want to cook the macaroni until it’s just al dente, as it will continue to cook in the oven. Mushy pasta will result in bites that are too soft and may fall apart.
- The egg and panko are your binding friends. The egg helps the mixture hold its shape, while the panko breadcrumbs soak up any excess moisture and contribute to that delightful crispy exterior. Don’t be tempted to skip them!
How to Make Baked Mac and Cheese Bites
Step 1: First, bring a large pot of generously salted water to a rolling boil. Cook the elbow macaroni according to the package directions for al dente. Once cooked, drain it well but do not rinse—you want that starchy surface to help the sauce cling to every noodle. Set the drained pasta aside in a large mixing bowl.
Step 2: Now, let’s make the cheese sauce. In a medium saucepan over medium heat, melt the butter. Once it’s foaming, whisk in the flour. Cook this roux for about a minute, stirring constantly, until it smells a little nutty and is a pale golden color. This cooks out the raw flour taste.
Step 3: Gradually pour in the warm milk, whisking continuously to prevent any lumps from forming. Keep whisking until the mixture is smooth and begins to thicken. This should take 3-5 minutes. You’ll know it’s ready when it coats the back of a spoon.
Step 4: Reduce the heat to low. Stir in the Dijon mustard, garlic powder, smoked paprika, and a good pinch of salt and pepper. The Dijon isn’t for a mustardy flavor, but to subtly enhance the cheesy taste—it’s a little chef’s secret!
Step 5: Take the saucepan off the heat. Now, gradually add your freshly grated cheddar, Gruyère, and Parmesan cheeses, stirring until each handful is fully melted and incorporated before adding the next. You should have a gloriously smooth, thick, and flavorful cheese sauce.
Step 6: Pour this beautiful cheese sauce over the cooked and drained macaroni in the large bowl. Use a spatula to fold everything together gently but thoroughly, making sure every piece of pasta is enveloped in cheesy goodness. Let this mixture cool for about 10-15 minutes—this is crucial so the egg doesn’t scramble when you add it.
Step 7: Once the mac and cheese has cooled slightly, stir in the lightly beaten egg and the panko breadcrumbs. Mix until everything is well-combined. The mixture will be quite thick, which is exactly what you want for forming sturdy bites.
Step 8: Preheat your oven to 190°C (375°F). Generously grease a 24-cup mini muffin tin with cooking spray or brush with oil. Using a small cookie scoop or a tablespoon, firmly pack the mac and cheese mixture into each cup of the muffin tin. Press down gently to compact it—this helps them hold their shape when you pop them out later.
Step 9: Bake for 18-20 minutes, or until the edges are golden brown and the tops are firm to the touch. You might see a little cheesy bubble around the edges—that’s a very good sign! Let the bites cool in the pan for a full 5 minutes before carefully running a small knife around the edges to loosen and remove them.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Flash freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat in an air fryer or oven at 180°C (350°F) for 5-7 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A crisp green salad with a tangy vinaigrette — The sharp, acidic dressing cuts through the richness of the cheese beautifully, creating a perfectly balanced meal.
- Slow-cooked pulled pork or brisket — These smoky, tender meats turn your mac and cheese bites into a hearty, soul-satisfying feast that’s perfect for a crowd.
- Simple roasted broccoli or green beans — A side of simple, garlicky vegetables adds color, nutrients, and a lovely textural contrast to the creamy, crispy bites.
Drinks
- A cold, crisp lager or pilsner — The carbonation and slight bitterness of a light beer are fantastic for cleansing the palate between each indulgent, cheesy bite.
- A dry, unoaked Chardonnay — This wine has enough acidity to stand up to the fat in the cheese without overpowering the dish, making for a very sophisticated pairing.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and reset your taste buds wonderfully.
Something Sweet
- Warm apple crumble with vanilla ice cream — The transition from savory, cheesy goodness to warm, spiced apples and cold cream is a classic comfort food combo that never fails.
- Rich, fudgy brownies — Double down on the decadence! A dense, chocolatey brownie is the ultimate follow-up to these savory bites.
- Lemon sorbet — A scoop of bright, tart lemon sorbet is like a palate-cleansing fireworks display, leaving you feeling refreshed after a rich meal.
Top Mistakes to Avoid
- Mistake: Using cold milk in the sauce. This is a surefire way to end up with a lumpy, unappealing cheese sauce. Always warm your milk first for a silky-smooth result.
- Mistake: Overfilling the muffin cups. It’s tempting to pack in as much as possible, but if you overfill, the bites will bubble over and be difficult to remove. Fill them just to the top and press down firmly.
- Mistake: Skipping the cooling step before adding the egg. If your mac and cheese mixture is too hot, the egg will cook on contact and create little scrambled bits instead of binding everything together smoothly.
- Mistake: Not greasing the pan well enough. These bites are cheesy and want to stick! A generous coating of oil or non-stick spray is your best insurance for perfect, intact bites.
Expert Tips
- Tip: For an extra crispy top, toss a tablespoon of the grated Parmesan with a teaspoon of melted butter and a pinch of paprika. Sprinkle this over the bites right before they go in the oven for a delicious, cheesy crust.
- Tip: Make them ahead with ease. You can assemble the mac and cheese mixture, cover the bowl, and refrigerate it for up to 24 hours. Let it sit at room temperature for 20-30 minutes before scooping and baking to make it easier to handle.
- Tip: Get creative with add-ins. Once your base sauce is made, fold in up to a half-cup of extras. Think cooked crumbled bacon, finely diced ham, jalapeños, or even a handful of frozen peas for a pop of color and sweetness.
- Tip: Reheat them perfectly. To bring back that just-baked crispiness, reheat the bites in an air fryer or a conventional oven at 180°C (350°F) for 5-7 minutes. The microwave will make them soft.
FAQs
Can I freeze these mac and cheese bites?
Absolutely! They freeze beautifully. After baking and completely cooling, arrange them in a single layer on a baking sheet to freeze solid (this is called “flash freezing”). Then, transfer them to a freezer bag. They’ll keep for up to 3 months. To reheat, bake from frozen at 190°C (375°F) for 10-15 minutes until hot and crispy. It’s a fantastic way to have a quick snack on hand.
My bites fell apart. What went wrong?
This usually happens for one of two reasons. First, the mixture might have been too wet—did you remember the panko and egg? They are essential binders. Second, you might not have packed the mixture firmly enough into the muffin cups. Really press it down to compact it. Letting them rest in the pan for 5 minutes after baking also helps them set.
Can I use a different type of pasta?
You can, but stick with small shapes with lots of nooks and crannies to hold the sauce. Small shells, cavatappi, or even ditalini would work well. Avoid long pasta like spaghetti or large shapes like rigatoni, as they won’t form into a cohesive bite as easily.
What’s the best way to get them out of the tin?
Patience is key! Let them cool in the pan for a full 5 minutes. This allows them to firm up. Then, take a small, thin butter knife and gently run it around the edge of each bite to loosen it. They should pop out quite easily if you greased the pan well.
Can I make this recipe gluten-free?
Yes, it adapts very well. Use your favorite gluten-free elbow macaroni and a 1:1 gluten-free flour blend for the roux. For the panko, substitute with an equal amount of gluten-free breadcrumbs. Just double-check that all your other ingredients (like mustard and spices) are certified gluten-free if that’s a concern.
Baked Mac And Cheese Bites
Make the best Baked Mac and Cheese Bites with this easy recipe! Crispy outside, gooey inside, and perfect for parties. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
225 g elbow macaroni
-
3 tbsp unsalted butter
-
3 tbsp all-purpose flour
-
480 ml whole milk (warmed)
-
1 tsp Dijon mustard
-
1/4 tsp garlic powder
-
1/4 tsp smoked paprika
-
150 g sharp cheddar cheese (freshly grated)
-
100 g Gruyère cheese (freshly grated)
-
50 g Parmesan cheese (freshly grated)
-
1 large egg (lightly beaten)
-
60 g panko breadcrumbs
-
Salt and black pepper (to taste)
Instructions
-
First, bring a large pot of generously salted water to a rolling boil. Cook the elbow macaroni according to the package directions for al dente. Once cooked, drain it well but do not rinse—you want that starchy surface to help the sauce cling to every noodle. Set the drained pasta aside in a large mixing bowl.01
-
Now, let’s make the cheese sauce. In a medium saucepan over medium heat, melt the butter. Once it’s foaming, whisk in the flour. Cook this roux for about a minute, stirring constantly, until it smells a little nutty and is a pale golden color. This cooks out the raw flour taste.02
-
Gradually pour in the warm milk, whisking continuously to prevent any lumps from forming. Keep whisking until the mixture is smooth and begins to thicken. This should take 3-5 minutes. You’ll know it’s ready when it coats the back of a spoon.03
-
Reduce the heat to low. Stir in the Dijon mustard, garlic powder, smoked paprika, and a good pinch of salt and pepper. The Dijon isn’t for a mustardy flavor, but to subtly enhance the cheesy taste—it’s a little chef’s secret!04
-
Take the saucepan off the heat. Now, gradually add your freshly grated cheddar, Gruyère, and Parmesan cheeses, stirring until each handful is fully melted and incorporated before adding the next. You should have a gloriously smooth, thick, and flavorful cheese sauce.05
-
Pour this beautiful cheese sauce over the cooked and drained macaroni in the large bowl. Use a spatula to fold everything together gently but thoroughly, making sure every piece of pasta is enveloped in cheesy goodness. Let this mixture cool for about 10-15 minutes—this is crucial so the egg doesn’t scramble when you add it.06
-
Once the mac and cheese has cooled slightly, stir in the lightly beaten egg and the panko breadcrumbs. Mix until everything is well-combined. The mixture will be quite thick, which is exactly what you want for forming sturdy bites.07
-
Preheat your oven to 190°C (375°F). Generously grease a 24-cup mini muffin tin with cooking spray or brush with oil. Using a small cookie scoop or a tablespoon, firmly pack the mac and cheese mixture into each cup of the muffin tin. Press down gently to compact it—this helps them hold their shape when you pop them out later.08
-
Bake for 18-20 minutes, or until the edges are golden brown and the tops are firm to the touch. You might see a little cheesy bubble around the edges—that’s a very good sign! Let the bites cool in the pan for a full 5 minutes before carefully running a small knife around the edges to loosen and remove them.09
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