These baked mac and cheese bites turn cooked macaroni and a simple cheese sauce into small appetizers. A panko and Parmesan topping adds crunch if you want it.
Ingredients and helpful notes
Use small pasta so it fits into mini muffin cups. Melt the shredded cheese into the thickened milk sauce off the heat; the breadcrumb topping is optional.
- 8 ounces elbow macaroni or other small pasta
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) milk (whole milk recommended)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 4 cups shredded cheese (approx. 16 ounces or 450 grams; a mix of sharp cheddar and Monterey Jack or Gruyere is great)
- 1/2 cup panko breadcrumbs (for topping, optional)
- 2 tablespoons melted butter (for topping, optional)
- 1/4 cup grated Parmesan cheese (for topping, optional)
How to make it
Cook the pasta, make a butter-and-flour roux, whisk in milk, then melt in the cheese. Fill a greased mini muffin tin and bake until the edges set and the tops brown.
- Cook Pasta: Follow the package directions to cook the macaroni until it is al dente. Let it drain well and then set it aside. Don’t overcook it because it will cook a little more in the oven.
- Make Roux: Put the butter in a big pot or Dutch oven and turn the heat to medium. Add the flour and whisk it in until it forms a smooth paste (a roux). This should take approximately 1 to 2 minutes.
- Slowly Add Milk: Slowly add the milk, a little at a time, while whisking to make sure there are no lumps. Keep whisking until the sauce is smooth and starts to get thicker. Bring it to a low boil, stirring it often.
- Add Flavor: Add the salt, pepper, and paprika (if you’re using it) and mix well. Stir the sauce and let it simmer slowly for 2 to 3 minutes, or until it thickens enough to coat the back of a spoon.
- Melt Cheese: Take the pot off the stove. Add the shredded cheeses a little at a time, stirring until they are all melted and the sauce is smooth and creamy.
- Mix with Macaroni: Put the macaroni that has been drained into the cheese sauce. Stir the pasta gently until it is all covered in the delicious cheese sauce.
- Get Muffin Tin Ready: Grease a normal muffin tray or a 24-cup small muffin tin well (you may get fewer, bigger bites). You could also use silicone muffin liners.
- Mac & Cheese with a Spoon: Fill the muffin cups about two-thirds full with the mac and cheese mixture. You might fill them a little higher if you use a regular tin.
- Make the Topping (Optional): Mix the panko breadcrumbs, melted butter, and grated Parmesan cheese in a small bowl. Mix the breadcrumbs in until they are all coated.
- Put the Bites on Top: If you’re using the topping, evenly sprinkle the breadcrumb mixture over the top of each mac and cheese mouthful.
- Cooking: Put the food in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the edges are golden brown and bubbling and the topping is crisp.
- Let it Cool a Little: Take the mac and cheese bites out of the muffin tray when they have cooled for a few minutes. This helps them keep their form.
Practical tips and serving
Cook the pasta just to al dente and drain it well. Grease the mini muffin tin thoroughly, then let the baked bites cool for several minutes before lifting them out. Yield varies with muffin cup size.
For another recipe, see roasted broccoli or garlic bread.
Best Baked Mac and Cheese Bites Easy Recipe
Baked mac and cheese bites with a creamy cheese sauce and optional crisp breadcrumb topping. Makes about 24 mini bites.
- 8 ounces elbow macaroni or other small pasta
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) milk (whole milk recommended)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 4 cups shredded cheese (approx. 16 ounces or 450 grams; a mix of sharp cheddar and Monterey Jack or Gruyere is great)
- 1/2 cup panko breadcrumbs (for topping, optional)
- 2 tablespoons melted butter (for topping, optional)
- 1/4 cup grated Parmesan cheese (for topping, optional)
- Cook Pasta: Follow the package directions to cook the macaroni until it is al dente. Let it drain well and then set it aside. Don’t overcook it because it will cook a little more in the oven.
- Make Roux: Put the butter in a big pot or Dutch oven and turn the heat to medium. Add the flour and whisk it in until it forms a smooth paste (a roux). This should take approximately 1 to 2 minutes.
- Slowly Add Milk: Slowly add the milk, a little at a time, while whisking to make sure there are no lumps. Keep whisking until the sauce is smooth and starts to get thicker. Bring it to a low boil, stirring it often.
- Add Flavor: Add the salt, pepper, and paprika (if you’re using it) and mix well. Stir the sauce and let it simmer slowly for 2 to 3 minutes, or until it thickens enough to coat the back of a spoon.
- Melt Cheese: Take the pot off the stove. Add the shredded cheeses a little at a time, stirring until they are all melted and the sauce is smooth and creamy.
- Mix with Macaroni: Put the macaroni that has been drained into the cheese sauce. Stir the pasta gently until it is all covered in the delicious cheese sauce.
- Get Muffin Tin Ready: Grease a normal muffin tray or a 24-cup small muffin tin well (you may get fewer, bigger bites). You could also use silicone muffin liners.
- Mac & Cheese with a Spoon: Fill the muffin cups about two-thirds full with the mac and cheese mixture. You might fill them a little higher if you use a regular tin.
- Make the Topping (Optional): Mix the panko breadcrumbs, melted butter, and grated Parmesan cheese in a small bowl. Mix the breadcrumbs in until they are all coated.
- Put the Bites on Top: If you’re using the topping, evenly sprinkle the breadcrumb mixture over the top of each mac and cheese mouthful.
- Cooking: Put the food in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the edges are golden brown and bubbling and the topping is crisp.
- Let it Cool a Little: Take the mac and cheese bites out of the muffin tray when they have cooled for a few minutes. This helps them keep their form.
Cook the pasta just to al dente and drain it well. Grease the mini muffin tin thoroughly, then let the baked bites cool for several minutes before lifting them out. Yield varies with muffin cup size.