Name: Baked Mac and Cheese Bites Recipe
Prep time: 45 min
Cook time: 17 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 8 oz. elbow macaroni; 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 (pinch to 1/4 teaspoon); 2 oz. full fat block cream cheese (very soft); 4 oz. freshly shredded mild or medium cheddar cheese (room temperature, DO NOT USE SHARP); 2 oz. freshly shredded Gruyere cheese (room temperature); 2 oz. freshly shredded Fontina cheese (optional, room temperature, may substitute with 1/2 cup cheddar); 2 eggs; 3/4 cup panko breadcrumbs; 2 tablespoons unsalted butter; 1 teaspoon olive oil; 1 cup freshly shredded cheddar cheese (for topping); Fresh parsley for garnish (optional)

Crunchy on the outside, creamy on the inside, and packed with cheesy goodness—the Baked Mac and Cheese Bites Recipe is the ultimate finger food that'll steal the show at your next gathering. These little bites bring that comforting mac and cheese flavor you adore but in a perfectly snackable form.

The image shows a silver muffin tray filled with twelve round, golden brown mac and cheese bites. Each bite has a thick, bubbly layer of melted yellow-orange cheese mixed with creamy macaroni. The top layer is covered with crunchy, browned breadcrumbs that add texture and a slightly darker color. Small green bits of parsley are sprinkled over each bite and on the tray for decoration. The tray rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Mac and Cheese Bites Recipe
Top Tip
How to Serve Baked Mac and Cheese Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Mac and Cheese Bites Recipe

Why You'll Love This Recipe

I can’t get over how satisfying these bites are—the crispy panko crust contrasts so beautifully with the rich, cheesy center. Plus, they’re surprisingly easy to make once you know the trick to get the perfect texture every single time.

Perfect Texture: The secret is toasting the panko and using a creamy cheese blend that melts just right, ensuring each bite holds together without falling apart.
Flavor Packed: A combination of mild cheddar, Gruyere, and fontina give these bites a complex, yet comforting flavor that’s hard to resist.
Party Ready: These bites come out of the oven golden and impressive, making them a fantastic crowd-pleaser for everything from casual hangouts to festive events.
Customizable: Whether you add a spicy kick or switch up the cheeses, this recipe adapts well to your flavor mood and dietary preferences.

The image shows several small, round cheesy bites on a silver baking tray with a white marbled texture surface underneath. Each bite has two layers: a thick, melted yellow cheese base with a smooth and shiny texture, topped with a golden-brown, crispy breadcrumb layer that adds crunchiness. Small bits of chopped green herbs are sprinkled on top and around the bites, adding a touch of fresh color contrast. The golden topping is uneven and crunchy, giving each bite a rustic look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient lends a special touch to these bites — from the creamy cheeses that melt flawlessly to the subtle spices that boost flavor without overpowering. Using elbow macaroni keeps the bites perfectly bite-sized and easy to scoop.

Flat lay of uncooked elbow macaroni, two tablespoons unsalted butter in a small white bowl, a small white bowl of all-purpose flour, a small white bowl of milk, a small white bowl containing smooth cream cheese block, a small white bowl with freshly shredded mild cheddar cheese, a small white bowl with freshly shredded Gruyere cheese, a small white bowl with freshly shredded fontina cheese, two whole uncracked eggs, a small white bowl of panko breadcrumbs, a small white bowl of olive oil, a small white bowl with Dijon mustard, a small white bowl of chicken bouillon powder, small white bowls each containing onion powder, garlic powder, dried parsley, salt, black pepper, and red pepper flakes, and a few sprigs of fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Elbow macaroni: Its small curved shape fits perfectly in each bite and clings nicely to the cheese sauce.
Unsalted butter & flour: The base for your roux, which thickens the cheese sauce perfectly.
Milk: Smooths out the roux to create a luscious, creamy cheese sauce.
Dijon mustard: Adds depth and a subtle tang that balances the richness.
Chicken bouillon: A sneaky flavor booster that adds umami without tasting like soup.
Onion and garlic powder, dried parsley: These spices add a gentle aromatic layer that complements the cheeses.
Red pepper flakes: Just a pinch wakes up the bite with a mild heat.
Cream cheese: Provides extra silkiness and richness in the sauce.
Mild or medium cheddar: The classic cheese flavor foundational to every mac and cheese.
Gruyere cheese: Adds nuttiness and a smooth melt.
Fontina cheese (optional): If you want an even creamier melt, fontina is your friend; otherwise, swap for more cheddar.
Eggs: Help bind the bites together without making them heavy.
Panko breadcrumbs: Toasted for a crisp, golden crust that keeps the texture on point.
Olive oil: Combined with butter to toast the panko evenly and add flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Baked Mac and Cheese Bites Recipe is how easy it is to tweak based on what you have in the fridge or your taste buds’ mood. Feel free to experiment—the recipe is forgiving and adaptable.

Spicy Version: I love adding a little cayenne or smoked paprika for a warm kick that makes these bites exciting for game day.
Vegetarian Friendly: For a vegetarian twist, replace chicken bouillon with vegetable broth powder or ommit it altogether; it still tastes creamy and delicious.
Cheese Swaps: Don’t hesitate to mix in mozzarella for stretchiness or Parmesan for extra sharpness as long as you avoid sharp cheddar, which tends to overpower the balance.
Gluten-Free: Use gluten-free pasta and panko breadcrumbs to make this recipe work for gluten-sensitive guests without sacrificing texture.

Step-by-Step: How I Make Baked Mac and Cheese Bites Recipe

Step 1: Cook Pasta to Starchy Perfection

Start by boiling your elbow macaroni in as little water as you can manage (this keeps the pasta extra starchy). Drain it but don’t rinse it! This extra starch is key to helping the bites hold together when baked. Set the pasta aside and get ready for the next steps.

Step 2: Toast the Panko for Ultimate Crunch

In a saucepan, melt butter and olive oil over medium heat, then add the panko breadcrumbs. Stir often and keep an eye on them until they’re a beautiful golden brown. This step gives your bites an impressive, crispy crust both on top and bottom. Once toasted, transfer the panko to a bowl so they don’t keep cooking.

Step 3: Make the Cheesy Sauce Base

Using the same pan, make a roux by melting butter and whisking in flour for about a minute until it’s bubbly and smells a bit nutty. Then gradually whisk in milk over low heat until the sauce thickens but is still pourable. Toss in your Dijon mustard, chicken bouillon, and spices like onion powder and garlic powder—these layers give the sauce amazing depth.

Step 4: Melt the Cheeses

Turn the heat very low and whisk in the cream cheese first until it’s silky smooth. Add the shredded cheddar, Gruyere, and fontina bit by bit until mostly melted. Don’t sweat it if there are tiny clumps—they will melt further during baking. This cheesy sauce is what makes the bites ultra creamy and flavorful inside.

Step 5: Combine Pasta, Eggs, and Cheese Sauce

In a large bowl, mix the cooked pasta with the eggs until combined, then fold in the cheese sauce thoroughly. The eggs will bind the mixture gently, helping the bites keep their shape without getting rubbery.

Step 6: Assemble and Bake Your Baked Mac and Cheese Bites

Grease and flour your mini muffin pans well. Sprinkle a small spoonful of toasted panko into each cup to form the bottom crust. Then add a scoop (about 2 tablespoons) of the mac and cheese mixture, followed by a pinch of shredded cheddar and topped with more toasted panko. Bake at 400°F for 15-17 minutes until set and golden. Cool slightly before gently removing.

Top Tip

Through making this recipe numerous times, I’ve learned the difference between good and *great* mac and cheese bites is in the details of the panko and cheese blend. Here are my go-to tips to get it spot on.

Toast Your Panko Properly: Don’t rush this step! Golden, evenly toasted panko gives the crust that perfect crunch and avoids any burnt spots.
Don’t Rinse Pasta: Keep that starchy water clinging to the noodles—it helps everything bind better.
Enjoy the Cheese Blend: I always mix mild cheddar with Gruyere and fontina for a nuanced flavor, but room temp cheese melts far better—don’t skip this!
Handle Eggs Gently: Fold in the eggs carefully to avoid scrambling them—this keeps the texture creamy and smooth.

How to Serve Baked Mac and Cheese Bites Recipe

Baked Mac and Cheese Bites - Serving Suggestion

Garnishes

I love sprinkling fresh parsley on top just before serving—it adds a pop of color and bright herbal freshness that cuts through the richness perfectly. Sometimes a little extra shredded cheddar on top before baking gives a delightful golden finish too.

Side Dishes

These bites pair wonderfully with a simple green salad, maybe a light vinaigrette, to balance the indulgence. For gatherings, I often serve them alongside crispy chicken wings or roasted veggies for a crowd-pleasing combo.

Creative Ways to Present

For parties, I like to arrange them on a platter with toothpicks for easy grabbing. Another fun idea is mini dipping bowls of tangy marinara or ranch alongside for dipping—always a hit with both kids and adults!

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover bites in an airtight container in the fridge. They keep well for about 3 days and the flavors actually deepen overnight.

Freezing

I’ve frozen these mac and cheese bites successfully by flash freezing on a baking sheet first, then transferring to a freezer bag. To reheat, bake straight from frozen in a hot oven until warmed through and crisp.

Reheating

To keep that wonderful crunch, reheating in the oven or air fryer works best. Microwave heating tends to soften the crust, which is still tasty but less satisfying in texture.

Frequently Asked Questions:

Can I use sharp cheddar cheese instead of mild or medium?

Sharp cheddar can overpower the delicate balance of flavors and may not melt as smoothly, so it’s best to stick to mild or medium for this recipe to achieve the perfect creamy texture.

Why shouldn’t I rinse the pasta after cooking?

Not rinsing the pasta keeps the natural starches on the noodles, which helps the cheese sauce cling better and ensures the mac and cheese bites hold their shape when baked.

Can I make these gluten-free?

Absolutely! Use gluten-free elbow macaroni and substitute the panko for gluten-free breadcrumbs. Be sure to check that your chicken bouillon and other seasonings are gluten-free as well.

What’s the best way to reheat baked mac and cheese bites?

The oven or air fryer is your best bet to reheat these bites while keeping the outer panko crust crisp and the inside creamy. Avoid microwaving to prevent soggy texture.

Final Thoughts

Honestly, this Baked Mac and Cheese Bites Recipe quickly became one of my go-to recipes for feeding a crowd or just treating myself to something comforting and fun. Follow these steps and tips, and you’ll have everyone asking for seconds. I can’t wait for you to make these and enjoy the perfect marriage of crispy, cheesy, and creamy in every bite—just like a hug in finger-food form.