Mac and Cheese Bites

Why You’ll Love This Recipe

Mac and Cheese Bites combine everything you love about macaroni and cheese—gooey cheese, tender pasta, and savory flavor—with the added bonus of a crisp, golden finish. They’re easy to prepare ahead of time, make excellent finger food for gatherings, and can even be frozen for quick reheating later. They’re also endlessly customizable with different cheeses or mix-ins like bacon or jalapeños.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni
• Butter
• All-purpose flour
• Milk
• Shredded cheddar cheese (or a mix of cheeses)
• Salt and pepper
• Egg (to help bind the bites)
• Breadcrumbs or crushed crackers (optional for topping)
• Cooking spray or butter for greasing the muffin tin

Directions

1. Preheat oven to 375°F (190°C). Grease a mini muffin tin thoroughly with butter or cooking spray.
2. Cook macaroni according to package directions; drain and set aside.
3. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes.
4. Gradually whisk in milk and cook until thickened.
5. Remove from heat and stir in shredded cheese, salt, and pepper until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir to coat evenly.
7. Let the mixture cool slightly, then mix in the beaten egg.
8. Spoon the mac and cheese into the mini muffin cups, pressing down slightly.
9. Sprinkle breadcrumbs or crushed crackers on top if desired.
10. Bake for 15–18 minutes, until golden and set.
11. Let cool for a few minutes before removing from the tin. Serve warm.

Servings and timing

This recipe makes about 24 mini mac and cheese bites.
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes

Variations

• Spicy Bites: Add a pinch of cayenne pepper or chopped jalapeños for heat.
• Bacon Mac Bites: Stir in cooked, crumbled bacon before baking.
• Extra Cheesy: Use a blend of cheddar, mozzarella, gouda, or pepper jack.
• Gluten-Free: Use gluten-free pasta and flour alternatives.
• Crumb Crust: Line the bottom of each cup with crushed crackers or breadcrumbs for extra crunch.

Storage/Reheating

Store leftover bites in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) for 5–7 minutes or warm in an air fryer for a crispier texture. Avoid microwaving if you want to maintain the crunch.
To freeze, let bites cool completely, then place in a freezer-safe bag or container. Reheat from frozen in the oven for 10–12 minutes at 375°F (190°C).

FAQs

Can I make mac and cheese bites ahead of time?

Yes, you can fully prepare and bake them ahead. Reheat in the oven just before serving.

Do I need a mini muffin tin?

A mini muffin tin works best for bite-sized portions, but you can use a regular muffin tin for larger bites.

How do I keep them from falling apart?

Make sure to include the egg and press the mixture firmly into each muffin cup before baking.

Can I make these without egg?

The egg helps bind the bites. For an egg-free version, try using a small amount of cream cheese or a vegan egg substitute.

Can I use leftover mac and cheese?

Yes, but the results may vary depending on how creamy or firm your leftover mac and cheese is.

What cheeses work best?

Cheddar is classic, but feel free to mix in mozzarella, Monterey jack, or even blue cheese for variety.

Can I make these vegetarian?

Absolutely—just avoid meat mix-ins and use vegetarian-friendly cheeses.

How long do they last in the fridge?

They’ll keep for up to 4 days in the refrigerator.

Can I freeze them?

Yes, freeze after baking and reheat in the oven or air fryer for best results.

What sauces go well with mac and cheese bites?

Serve with ranch, marinara, sriracha mayo, or even barbecue sauce for dipping.

Conclusion

Mac and Cheese Bites are the perfect blend of comfort and convenience—crispy, cheesy, and endlessly snackable. Whether you’re hosting a party, looking for a fun appetizer, or just craving a creative spin on a classic, these bite-sized delights are sure to satisfy. Easy to make and even easier to love, they’ll be a favorite every time.

Mac and Cheese Bites

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Mac and Cheese Bites are crispy, golden, bite-sized versions of the classic comfort food, filled with creamy, cheesy pasta and baked to perfection. Perfect for parties, snacks, or kid-friendly meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 24 mini bites
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 2 cups shredded cheddar cheese (or mix of cheeses)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/4 cup breadcrumbs or crushed crackers (optional, for topping)
• Cooking spray or butter (for greasing muffin tin)

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 24-cup mini muffin tin with butter or cooking spray.
2. Cook elbow macaroni according to package instructions, drain, and set aside.
3. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
4. Gradually whisk in milk and cook, stirring constantly, until thickened.
5. Remove from heat and stir in shredded cheese, salt, and pepper until smooth and melted.
6. Add cooked macaroni and mix well to coat with cheese sauce.
7. Let mixture cool slightly, then stir in the beaten egg to help bind the bites.
8. Spoon mixture into the mini muffin cups, pressing down gently. Sprinkle tops with breadcrumbs or crushed crackers if using.
9. Bake for 15–18 minutes, until golden brown and set.
10. Cool for 5 minutes before removing from the tin. Serve warm.

Notes

• Use a blend of cheeses for extra flavor—try mozzarella, gouda, or pepper jack.
• Let mixture cool slightly before adding egg to avoid scrambling it.
• To make gluten-free, use GF pasta and flour substitutes.
• Freeze after baking for quick snacks—reheat in oven or air fryer.

Nutrition

• Serving Size: 2 bites
• Calories: 140
• Sugar: 1g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 30mg