These baked mac and cheese bites are everything you love about classic mac n cheese in a fun, bite-sized form.
Creamy, cheesy homemade mac is baked in a mini muffin tin until the edges are crisp and golden brown, making these little bites the perfect finger food for parties, game days and holidays.
It’s back to school time, and these little bites make a perfect warm lunch for the kiddos. Simply pack them up in a small thermos and your child will be the happiest one at the lunch table!
Why We Love This Recipe
- They’re the perfect appetizer. These cheesy bites are easy to pick up and eat, making them the perfect finger food for parties, game days, movie nights or any gathering.
- They’re crispy on the outside and creamy inside. The edges turn golden brown while the center stays wonderfully cheesy.
- They’re incredibly versatile. Use different types of cheeses, add bacon, or serve them with your favorite dipping sauce.
- They’re kid-friendly. The bite-sized form is a great way to make classic macaroni more exciting for picky eaters.
- They’re easy to make. There’s no complicated breading process or frying required. This easy recipe comes together in a muffin tin and bakes in the oven.
- They’re great for leftovers. This is a great way to repurpose leftover mac and cheese.
- They’re freezer-friendly. Make a batch ahead of time and keep them in the freezer for a quick snack or appetizer.
Ingredients
- Elbow macaroni
- Cheddar cheese
- Cream cheese
- Milk
- Butter
- Egg
- Flour
- Seasoned breadcrumbs
- Dry mustard
- Salt
- Pepper
How to Make Mac and Cheese Bites
Make the Mac and Cheese
We’re making an easy homemade mac here, so start by making a roux. Simply melt the butter in a saucepan and whisk in a little bit of flour, salt, pepper and dry mustard. Once it starts bubbling, pour in the milk. Keep stirring while you bring the mixture to a boil.
Once the milk boils, reduce the heat down to a simmer and stir in the cream cheese, cheddar cheese and beaten egg.
Then, cut the heat and stir in the cooked macaroni.
Set up the Muffin Pan
Use a mini muffin pan for this part. Start by coating it with nonstick cooking spray. Then, sprinkle breadcrumbs onto the bottom of each muffin cup. Follow it with a heaping tablespoon of the mac and cheese mixture. I like using a cookie scoop to get uniform sizes.
Prepare the Bites for Baking
Once your muffin tin is filled, sprinkle the rest of the breadcrumbs over the mac and cheese and sprinkle with extra grated cheddar.
Bake the Mac and Cheese Bites
Bake your mac and cheese bites until they’re golden brown. This recipe makes about 30 bites, so you may need to bake them in batches depending on how many muffin pans you have.
Be sure to allow the bites to cool for at least 20 minutes. This will help them set so that they don’t fall apart when you remove them from the pan.
Variations
Bacon mac and cheese bites: Add finely chopped crispy bacon to the macaroni mixture before baking.
Buffalo mac and cheese bites: Stir buffalo sauce into the cheese mixture and serve the finished bites with extra buffalo sauce.
Pepper Jack bites: Replace some of the cheddar with pepper jack for a little heat.
Jalapeño popper bites: Add diced jalapeños and extra cream cheese for a creamy, spicy version.
BBQ mac and cheese bites: Add a tiny bit of BBQ sauce to the cheese mixture and serve with additional sauce for dipping.
Make Ahead and Storage Instructions
Make ahead: Prepare the macaroni mixture and portion it into the muffin tins. Cover the pan tightly with plastic wrap and refrigerate until you’re ready to bake. You could also freeze them this way for longer storage. Let the bites sit at room temperature for a few minutes before baking.
Storage: Store leftover baked bites in an airtight container in the refrigerator for up to 5 days. To freeze leftover bites, be sure to separate them with sheets of parchment before freezing.
Reheating: Reheat mac and cheese bites in the oven or air fryer until hot and crispy. The air fryer is especially good for bringing back that crispy exterior.
Pro Tips
Cook the pasta just until al dente. Because the pasta will continue cooking in the oven, be sure not to overcook it.
Use room temperature ingredients. Let the cheese and cream cheese come to room temperature before making the cheese mixture. This helps everything melt more evenly.
Shred your own cheese. Freshly shredded cheese generally melts more smoothly than pre-shredded cheese, which contains an anti-clumping agent.
Use a cookie scoop. A cookie scoop makes it easy to portion the macaroni mixture evenly and results in uniform-sized bites.
Let them cool before removing them. This is important! The bites need a few minutes to set before you try to remove them from the pan.
Don’t skip the cooking spray. Even a nonstick pan can cause cheese to stick. Generously coat the muffin cups before adding the macaroni.
What Are the Common Mistakes When Making Mac and Cheese Bites?
Mistake: Making the mac and cheese too loose.
The fix: Using a binder like beaten egg will hold things together during baking.
Mistake: Soft, overcooked pasta can turn mushy once the bites go into the oven.
The fix: Cook the pasta only until al dente.
Mistake: Removing the bites from the muffin pan immediately after baking can cause them to fall apart.
The fix: Allow bites to cool in the pan for at least 20-30 minutes so that they can set.
Can I Use Regular-Sized Muffin Tins?
Absolutely! The larger size is particularly useful when serving them as a side dish rather than a finger food appetizer. Keep in mind that larger bites may need a little additional baking time.
For parties, I recommend mini muffin pans because the smaller size makes them easier to serve and eat.
How Do I Prevent Them From Sticking to the Pan?
The first thing you should do is generously coat the muffin tin with cooking spray. Then, the layer of breadcrumbs at the bottom will help you to lift them cleanly out of the pan.
Just be sure to allow them to set for at least 20 minutes before removing them from the pan.
When you make these mac and cheese bites, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more bite-sized snacks, try these:
- Easy Rumaki (Bacon Wrapped Water Chestnuts)
- “Crack” Chicken Pinwheels with Bacon and Cheddar
- California Roll Sushi Cups
Mac and Cheese Bites
Equipment
- 1 mini muffin pan
Ingredients
- 8 oz. dry elbow macaroni
- 3 cups shredded cheddar cheese reserve 1/4 cup of cheese for sprinkling over the mac and cheese bites
- 1.5 cups whole milk
- 2 oz. cream cheese
- 1/4 cup seasoned bread crumbs
- 1 large egg beaten
- 2 Tbsp. unsalted butter
- 2 Tbsp. all purpose flour
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Boil and drain the macaroni according to package instructions for al dente.
- Preheat oven to 400F degrees. Coat a mini muffin pan with nonstick cooking spray.
- In a medium saucepan, melt the butter over medium-low heat. Stir in the flour, salt, pepper and dry mustard. Whisk until the mixture begins to bubble, 1-2 minutes.
- Pour in the milk. Bring to a boil over high heat, whisking.
- Reduce the heat to low and stir in the cream cheese, 2 3/4 cups cheddar cheese and beaten egg.
- Remove from heat. Stir in the cooked pasta.
- Sprinkle 1/2 of the breadcrumbs into the bottom of the muffin pan, just so each muffin cup is coated in the crumbs. Fill each muffin cup with 1 heaping Tbsp. of the macaroni mixture. Top with remaining breadcrumbs. Sprinkle with the reserved 1/4 cup of cheese.
- Bake for 20 minutes. Cool for another 20-30 minutes to let the mac and cheese bites set. Run a knife around the edges and carefully remove the bites from the muffin pan.
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