Introduction
Looking for the ultimate party snack or crowd-pleasing appetizer? These Baked Mac and Cheese Bites are crispy on the outside, melty on the inside, and packed with cheesy goodness! They combine the best of comfort food and finger food in one irresistible bite. Plus, they are easy to prepare ahead of time, making your next gathering even more effortless and delicious.
Why You’ll Love This Recipe
You’ll love these Baked Mac and Cheese Bites because they offer a fun and portable twist on traditional mac and cheese. Additionally, the golden, crispy tops and gooey centers are pure comfort. Furthermore, they’re perfect for parties, tailgates, or even kid-friendly dinners, ensuring that everyone leaves the table happy.
Recipe Origins
Mac and cheese has long been a symbol of home-cooked comfort in American cuisine. These bites reimagine the classic dish into individual, crispy morsels, ideal for social gatherings and casual snacking. Their popularity exploded alongside the rise of finger foods and appetizer culture in the early 2000s.
Nutrition Information
Calories: 183
Fat: 13g
Carbohydrates: 7g
Protein: 9g
Sodium: 290mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 25 min
Total Time: 35 min
Servings: 16
Difficulty: ⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the bites on a baking sheet and warm them in a 350°F oven for 5–7 minutes until heated through and crispy again. Alternatively, you can use an air fryer for even quicker reheating.
Serving Suggestions
These bites pair perfectly with dipping sauces like ranch, marinara, or even a spicy aioli. Additionally, they make a fantastic side dish for soups, salads, or grilled meats. Serve them at your next game day party or potluck for guaranteed applause!
Common Mistakes
Overcooking the pasta: Slightly undercook the pasta initially to prevent mushy bites after baking.
Forgetting to grease the muffin pan well: Use plenty of nonstick spray to ensure easy release.
Not stirring the cheese sauce enough: Whisk constantly for a smooth, lump-free sauce.
Adding the egg too early: Mix it in only after removing the pot from heat to avoid scrambling.
Recipe Variations
Vegan Version: Replace milk with plant-based milk, cheese with vegan cheddar, and omit the egg or use a flaxseed egg substitute.
Gluten-Free Version: Use gluten-free pasta and a gluten-free flour blend for the roux.
Low-Carb Version: Substitute the pasta with steamed cauliflower florets and follow the same process.
Frequently Asked Questions
Can I use pre-shredded cheese?
It’s best to shred cheese fresh for better melting, but pre-shredded works in a pinch.
Can I freeze these mac and cheese bites?
Yes! Freeze them after baking and reheat in the oven directly from frozen at 350°F until warmed through.
Can I make them bigger?
Absolutely! Use a standard muffin tin for larger bites, adjusting the baking time by a few minutes.
Ingredients
- Nonstick cooking spray
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- 2 cups shredded extra sharp Cheddar cheese, divided
- 2 ounces cream cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, beaten
Instructions
1- Preheat the oven to 400°F (200°C). Spray two mini muffin pans generously with nonstick cooking spray.
2- Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook until tender yet firm to the bite, about 8 minutes. Drain well.
3- Meanwhile, melt the butter in a large soup pot over medium heat. Whisk in the flour to form a smooth roux.
4- Gradually add the milk, whisking constantly, and bring to a gentle simmer.
5- Stir in 1½ cups of Cheddar cheese, the cream cheese, salt, and pepper. Continue stirring until the cheeses are completely melted and the sauce is creamy.
6- Remove the pot from heat. Add the drained pasta and the beaten egg, mixing until everything is evenly coated.
7- Using a small spoon, divide the mixture between the prepared mini muffin pans. Top each bite with the remaining Cheddar cheese.
8- Bake for about 16 minutes or until the tops are golden brown and crispy.
9- Let the bites stand for 5 minutes before carefully removing them from the pans. Serve warm and enjoy!
