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serving mac and cheese bites on a platter
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Baked Mac and Cheese Bites

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!
Course Appetizer
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 36 bites
Author [email protected]

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. (1/2 packed cup) freshly shredded Gruyere cheese, room temp
  • 2 oz. (1/2 packed cup) freshly shredded fontina cheese, room temp (optional - may sub 1/2 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 1/2 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 1/4 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.