These Baked Mac and Cheese Bites, enrobed in panko on top and bottom, are crunchy, creamy, and utterly addictive. I’ve engineered the recipe to deliver flawless texture, big flavor, and a guaranteed no-fail method. Follow along for step-by-step photos, helpful tips, delicious variations, and everything you need to make these Mac and Cheese Bites a hit at your next party!

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mac and cheese bites stacked together showing the golden exterior

Why you’ll love These Mac and Cheese Bites

There are many pitfalls with other mac and cheese bite recipes — from bland flavor to crumbly bites to everything sticking to the pan — but I’ve troubleshot and problem-solved every step to bring you the perfect recipe. Here’s why you’ll love them:

Ultimate cheesy flavor thanks to an optional trio of cheeses for rich, layered depth.
Crispy, “fried-like” crunch from panko on both the bottom and top of each bite. Additionally, the panko is toasted in butter first for extra YUM!
Extra creaminess comes from a touch of cream cheese mixed into the sauce, and not overbaking.
Effortless release — the combo of flour-based spray, panko-lined bottoms, and a 5-minute cool ensures perfect removal every time.
Boldly seasoned with cheeses, spices, mustard, and bouillon for standout flavor.
Never fall apart thanks to the perfect ratio of ingredients — including two eggs that bind everything together for sturdy, stress-free bites.
Quick, easier, and much cleaner than frying, making them a party MVP!

Mac and Cheese Bites recipe in a mini muffin tin tray garnished with parsley

Mac and Cheese Bite Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Elbow macaroni: The classic shape not only holds onto the cheesy sauce perfectly but also stays compact after baking without falling apart.
Cheddar (room temperature): Use mild or medium cheddar instead of sharp because sharp cheddar can get grainy when melted, while milder varieties create a smooth, creamy sauce. You can use all cheddar for the kids, but if you’re looking for more dimension, I highly suggest using more than one cheese.
Gruyère: Adds nutty, slightly sweet depth for a more complex flavor profile. It’s found with the specialty cheeses.
Fontina: Melty, gooey texture, and one of my FAVORITE cheeses!
Cream cheese: Use full-fat block cream cheese. I tested this recipe with and without it, and it was a key ingredient for creaminess.
Spices & flavor boosters: Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, red pepper flakes to ensure a well-rounded flavor in every bite.
Sauce base: Butter, flour, and milk create a creamy sauce.
Eggs: Two eggs are tossed with the cooked macaroni, binding all the ingredients together as the bites bake.
Panko Topping: Panko breadcrumbs, butter, and olive oil are melted together and toasted to create a crunchy, golden crust that mimics fried mac and cheese without the extra oil or mess.

top view of mac and cheese bites ingredients: macaroni, cheddar, fontina, gruyere, flour, eggs, milk, spices butter, panko, dijon mustard

How to MAke Mac and Cheese Bites

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook Pasta. Cook the pasta according to the package directions in minimal water, drain, and set aside.

showing how to make Mac and Cheese Bites by cooking pasta in a pot until al dente

Step 2: Make the panko. Melt the butter and olive oil in a large saucepan. Add the panko and cook until golden. Then, transfer it to a bowl so it doesn’t continue to cook.

showing how to make Mac and Cheese Bites by toasting panko in a skillet until golden

Step 3: Make Sauce. Melt the butter in a large saucepan over medium heat. Add the flour and whisk for one minute. Reduce the heat to low and gradually whisk in the milk. Then, add the Dijon, bouillon, and spices. Bring to a simmer until slightly thickened, stirring often.

showing how to make Mac and Cheese Bites by making a roux with flour, butter, milk and spices, then simmering to thicken

Step 4: Add cheeses. Reduce the heat to low and whisk in the cream cheese until melted. Then, add the cheeses, a handful at a time, until melted.

showing how to make Mac and Cheese Bites by stirring in cheeses a handful at a time until melted

Step 5: Combine. Add the pasta and eggs to a large mixing bowl and mix very well to combine. Stir in the cheese sauce until evenly coated.

a collage showing how to make Mac and Cheese Bites by stirring the pasta with the eggs, then stirring in the cheese sauce

Step 6: Assemble. Sprinkle a heaping ¼ teaspoon of panko on the bottom of each greased mini muffin tin cup. Top with a spoonful of Mac and cheese (a 2-tablespoon cookie scoop works perfectly), then add a generous pinch of shredded cheddar, followed by panko.

showing how to make make mac and cheese bites by adding panko to bottom of the muffin tin, then adding spoonfuls of mac and cheese, then top with cheese and panko

Bake at 400°F just until set.

showing how to make mac and cheese bites by baking until golden and set

TIPS for making mac and cheese bites

Use nonstick cooking spray with flour: Regular spray isn’t enough—spray with flour ensures the bites release cleanly and never stick to the pan.
Cook the pasta al dente: Overcooked pasta will turn mushy once baked, so keep it firm with a slight bite.
Boil pasta in minimal water: Less water = extra-starchy pasta water that helps the noodles bind together better.
Don’t rinse the pasta: Rinsing washes away the surface starch you need for the bites to hold together.
Use room-temperature cheeses: They melt more smoothly and evenly into the sauce, preventing clumps or graininess.
The sauce will be thick: Once you add the cheeses, the sauce will become quite thick, but it will thin when mixed with the eggs.
Let cool: Cool for 5 minutes before removing from the pan; otherwise, they can fall apart.

up close of mac and cheese bite in a muffin tin showing the golden top

Mac and Cheese Bites Recipe variations

Bacon Cheddar: Stir in finely chopped, crispy bacon and swap part of the cheese for extra cheddar.
Buffalo Ranch: Add a splash of buffalo sauce, a pinch of ranch seasoning, and swap some cheddar for Monterey Jack.
Jalapeño Popper: Fold in minced jalapeños (fresh or pickled), cream cheese, and a little shredded pepper Jack.
Broccoli Cheddar: Mix in finely chopped steamed broccoli and use all cheddar or cheddar + Gruyère.
Chorizo or Sausage: Add browned, finely crumbled chorizo or Italian sausage for a savory, meaty twist.
Pesto Parmesan: Stir in a spoonful of basil pesto and add grated Parmesan for a herby, aromatic bite.
Truffle & Mushroom: Fold in sautéed mushrooms and finish with a drizzle of truffle oil before baking.
Southwest: Add green chiles, corn, and a mix of cheddar + pepper Jack with a dash of chili powder, smoked paprika, and cumin.

serving mac and cheese bites on a platter

How to serve Mac and Cheese Bite

Serve warm as a handheld appetizer, straight from the muffin tin, or arrange on a platter.
Garnish with fresh parsley or chives to add color and a pop of freshness.
Pair with dipping sauces like ranch, BBQ sauce, buffalo sauce, marinara, or even extra cheese sauce!
Serve alongside soups, salads, or main entrées to turn them into a fun dinner side.

up close of mac and cheese bites recipe garnished with parsley

PREP AHEAD

You have three options to prepare the bites in advance:

ASSEMBLE AHEAD:
1. Combine all the ingredients, taking care that the pasta is a little on the saucier side (add a splash of milk if needed), because the pasta will absorb some moisture in the fridge.
2. Portion into muffin tins per recipe instructions, but hold the panko on the top until ready to bake.
3. Refrigerate for up to 24 hours.
4. Bake straight from the fridge, adding the panko topping, and adding a couple of extra minutes as needed.

PREP COMPONENTS AHEAD
1. Shred the cheeses, cook the pasta, and make the sauce up to 2 days ahead.
2. Store separately and combine just before assembling.

FREEZE UNBAKED BITES
Portion into the muffin tin, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5–8 minutes.

HOW TO STORE

•Store cooled mac and cheese bites in an airtight container in the refrigerator for 3–5 days.
•Freeze baked bites: Cool completely, freeze in a single layer until solid, then transfer to a freezer bag for up to 3 months.

How to Reheat

•Oven: Bake at 350°F for 8 minutes, or until heated through and crisp on the edges.
•Air Fryer: Air fry at 350°F for 3–5 minutes until hot and crunchy.
•Microwave: Warm in 10–15 second bursts (softens the exterior, but works in a pinch). It’s also challenging to heat evenly in the microwave.

up close of mac and cheese bite in half showing the cheesy inside

Looking for more Appetizer Recipes?

Mozzarella Sticks
Antipasto Tray
Brie Bites
Cocktail Meatballs
Crab Rangoon
Stuffed Mushrooms
Artichoke Dip Bites
Jalapeno Poppers

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Tools Used in This Recipe

Mini Muffin Pan

Cookie Scoop (All Sizes)

Glass Mixing Bowl Set

Nonstick Fry Pan with Lid 12 in.

See Favorite Tools

Servings: bites

Total Time: 1

Prep Time: 45

Cook Time: 15

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Ingredients

8 oz. elbow macaroni
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups milk
1 teaspoon Dijon mustard
1 teaspoon chicken bouillon (base, powder, or crushed cube)
1/2 tsp EACH onion powder, garlic powder, dried parsley, salt
1/4 teaspoon pepper
pinch-1/4 teaspoon red pepper flakes
2 oz. full fat block cream cheese, very soft
4 oz. (1 packed cup) freshly shredded mild or medium cheddar cheese, (DON’T USE SHARP), room temp
2 oz. (½ packed cup) freshly shredded Gruyere cheese, room temp
2 oz. (½ packed cup) freshly shredded fontina cheese, room temp (optional – may sub ½ cup cheddar)
2 eggs

Panko TOPPING

3/4 cup panko breadcrumbs
2 tablespoon unsalted butter
1 teaspoon olive oil
1 cup freshly shredded cheddar for topping
Fresh parlsey for garnish (optional)

Instructions

Prep: Preheat the oven to 400°F. Generously spray 1 ½ mini muffin tins (36 cups) with cooking spray containing FLOUR or generously butter and flour the pans.
Pasta: Cook the pasta according to the package directions in as little water as possible, drain, and set aside. Don’t rinse with water because we want it extra starchy to hold together. Meanwhile:
Toast the panko: Melt the butter and olive oil in a large saucepan. Add the panko and cook until golden. Then, transfer it to a bowl so it doesn’t continue to cook.
Make sauce: Melt the butter in a large saucepan over medium heat. Add the flour and whisk for one minute. Reduce the heat to low and gradually whisk in the milk. Then, add the Dijon, bouillon, and spices. Bring to a simmer until thickened, stirring often (not too thick, it will thicken more with the cheeses).
Add cheeses: Reduce the heat to low and whisk in the cream cheese until melted. Then add each cheese, a handful at a time, until melted. It's okay if there are still some cheese lumps at the end; they will melt during baking.
Combine: Add the pasta and eggs to a large mixing bowl and mix until well combined. Stir in the cheese sauce until evenly coated..
Assemble: Sprinkle a heaping ¼ teaspoon of panko on the bottom of each greased muffin tin (36). Top with a spoonful of mac and cheese (a 2-tablespoon cookie scoop works perfectly), then add a generous pinch of shredded cheddar, followed by panko.
Bake at 400°F for 15-17 minutes, or until set.
Cool for 5 minutes before removing from the pan. Garnish with fresh parsley if desired. Best served warm.

Notes

Make Ahead Options

ASSEMBLE AHEAD:
1. Combine all the ingredients, taking care that the pasta is a little on the saucier side (add a splash of milk if needed), because the pasta will absorb some moisture in the fridge.
2. Portion into muffin tins per recipe instructions, but hold the panko on the top until ready to bake.
3. Refrigerate for up to 24 hours.
4. Bake straight from the fridge, adding the panko topping, and adding a couple of extra minutes as needed.

PREP COMPONENTS AHEAD
1. Shred the cheeses, cook the pasta, and make the sauce up to 2 days ahead.
2. Store separately and combine just before assembling.

FREEZE UNBAKED BITES
Portion into the muffin tin, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5–8 minutes.

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2 Comments

Debbie says

at

I just saw this post show up last night and had to make them right away. Luckily, I already had all the ingredients for this test run, and they came out delicious! I can’t wait to make these for my grandkids on Thanksgiving. The kids should love these since their diet is mostly mac n cheese already, perfect for my cute little picky eaters.

- Jen says
  
  at
  
  Hi Debbie! I’m so happy that they turned out delicious enough that you will be including them in your Thanksgiving meal! I hope your cute grandkids love them!

Mac and Cheese Bites Recipe