Description
These Baked Mac and Cheese Bites are crunchy on the outside and creamy on the inside, coated with toasted panko breadcrumbs for extra texture. Made with a blend of mild and medium cheddar, Gruyere, and Fontina cheese, combined in a flavorful cheese sauce, they bake into perfect bite-sized snacks or appetizers, ideal for parties or a comforting treat.
Ingredients
Scale
Pasta and Sauce
- 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
Topping and Assembly
- 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)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F. Generously spray 1 1/2 mini muffin tins (36 cups) with cooking spray containing flour or butter and flour the pans thoroughly to prevent sticking.
- Cook Pasta: Cook the elbow macaroni according to package directions using as little water as possible. Drain but do not rinse to keep the pasta starchy, which helps it bind in the bites. Set aside.
- Toast Panko Breadcrumbs: In a large saucepan, melt the 2 tablespoons unsalted butter with 1 teaspoon olive oil over medium heat. Add the panko breadcrumbs and cook, stirring, until golden brown. Transfer 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 the flour and cook for one minute. Reduce heat to low and gradually whisk in milk. Add Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and red pepper flakes. Bring the mixture to a simmer, stirring often, until thickened but not too thick. Reduce heat to low and whisk in the softened cream cheese until melted. Then gradually add the shredded cheddar, Gruyere, and Fontina cheeses in handfuls, whisking until melted. Some lumps are fine as they will melt during baking.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta and eggs, mixing well. Stir in the cheese sauce until the pasta is evenly coated and mixture is smooth.
- Assemble Bites: Sprinkle a heaping 1/4 teaspoon of toasted panko at the bottom of each greased muffin cup. Spoon a portion of mac and cheese using a 2-tablespoon cookie scoop into each cup. Top each with a generous pinch of shredded cheddar cheese and then another sprinkle of panko breadcrumbs.
- Bake: Bake the assembled bites in the preheated 400°F oven for 17 minutes or until set and golden on top.
- Cool and Serve: Allow the mac and cheese bites to cool for 5 minutes before carefully removing from the muffin pan. Garnish with fresh parsley if desired. Serve warm for best texture and flavor.
Notes
- Use mild or medium cheddar cheese for best melting and flavor balance; avoid sharp cheddar to prevent bitterness.
- Don’t rinse pasta after cooking to retain starch, which helps the bites hold their shape.
- Toasting panko breadcrumbs adds extra crunch and prevents sogginess.
- Use a cookie scoop to ensure evenly sized bites that cook uniformly.
- Leftover bites can be stored in an airtight container and reheated in the oven for best texture retention.
- Fontina cheese is optional; substitute with extra cheddar if unavailable.
- Chicken bouillon adds umami and depth but can be omitted or replaced with vegetable bouillon for a vegetarian version.
Nutrition
- Serving Size: 1 bite
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 35 mg
