Mini Macaroni and Cheese Bites

These tiny, crispy-edged cups are a perfect miniature of the creamy, nostalgic comfort food we all love, ideal for parties or quick snacks.

Print Recipe

Prep Time 20

Cook Time 22

Total Time 40

Servings: 24 bites

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Pasta and Cheese Base

2 cups elbow macaroni, cooked al dente and cooled Substitute with small shells if preferred.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1.5 cups whole milk Use 2% for a lighter bite.
2 cups shredded sharp cheddar cheese, divided Mix half cheddar and half Gruyere for a nuttier flavor.
1/2 cup grated Parmesan
1 large egg, beaten
1/2 teaspoon Dijon mustard Optional, for depth.
1/2 teaspoon salt
1/4 teaspoon black pepper

Topping and Garnish

1/2 cup panko breadcrumbs or crushed Ritz crackers Use gluten-free panko for a gluten-free option.
Fresh parsley, chopped, for garnish

Optional Mix-ins

Preparation

Preheat your oven to 375°F (190°C). Grease a mini muffin tin generously.
Cook the elbow macaroni until just al dente, drain and cool it under cold water.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1 minute.
Gradually whisk in the milk until smooth and thickened.
Remove from heat and stir in 1 1/2 cups of shredded cheddar and the Parmesan until melty. Mix in the Dijon mustard, salt, and pepper, then taste and adjust seasoning.
Stir the beaten egg quickly to temper it, then fold in the cooled pasta until coated.

Baking

Spoon the mac and cheese into each mini muffin cup, sprinkle remaining cheddar or panko crumbs on top.
Bake for 18-22 minutes until tops are golden; let cool for 5 minutes before removing.
Garnish with chopped parsley and serve warm.

For a healthier option, use whole wheat pasta and low-fat milk. Optionally add a pinch of nutmeg for a dessert twist.