Description
These Baked Mac and Cheese Bites are crunchy, creamy, and utterly addictive, featuring a perfectly baked mac and cheese mixture coated with toasted panko breadcrumbs. This recipe offers a guaranteed no-fail method with big flavor and flawless texture, ideal for parties or snacks.
Ingredients
Scale
Pasta
- 8 oz. elbow macaroni
Sauce
- 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 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch to 1/4 teaspoon red pepper flakes
- 2 oz. full fat block cream cheese, very soft
- 4 oz. freshly shredded mild or medium cheddar cheese, room temperature
- 2 oz. freshly shredded Gruyere cheese, room temperature
- 2 oz. freshly shredded fontina cheese, room temperature (optional, may substitute 1/2 cup cheddar)
Other
- 2 eggs
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1 cup freshly shredded cheddar cheese for topping
- Fresh parsley 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.
- Cook Pasta: Cook the elbow macaroni according to package directions using as little water as possible. Drain and set aside without rinsing to keep the pasta extra starchy for better binding.
- Toast Panko: In a large saucepan, melt 2 tablespoons unsalted butter with 1 teaspoon olive oil. Add the 3/4 cup panko breadcrumbs and cook until golden brown. Transfer toasted panko to a bowl to cool and prevent further cooking.
- Make Sauce: In the same saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons flour and cook for one minute. Reduce heat to low and gradually whisk in 1 1/2 cups milk, then add 1 teaspoon Dijon mustard, 1 teaspoon chicken bouillon, and seasonings (onion powder, garlic powder, dried parsley, salt, pepper, red pepper flakes). Bring mixture to a simmer while stirring often until slightly thickened but not too thick.
- Add Cheeses: Reduce heat to low. Whisk in 2 oz. softened cream cheese until melted. Gradually add shredded mild/medium cheddar, Gruyere, and fontina cheeses a handful at a time, whisking until melted. Some lumps are fine as they will melt during baking.
- Combine Mixture: In a large mixing bowl, combine cooked pasta and 2 eggs, mixing well. Stir in the cheese sauce until everything is evenly coated.
- Assemble Bites: Sprinkle a heaping 1/4 teaspoon of toasted panko on the bottom of each greased mini muffin cup. Add a spoonful (about 2 tablespoons) of mac and cheese mixture, then top with a generous pinch of shredded cheddar cheese and finish with panko breadcrumbs.
- Bake: Bake the mac and cheese bites at 400°F for 17 minutes or until set and golden on top.
- Cool and Serve: Allow bites to cool in the pan for 5 minutes before removing. Garnish with fresh parsley if desired. Best served warm.
Notes
- Use mild or medium cheddar cheese for best flavor; avoid sharp cheddar to maintain smooth texture.
- Do not rinse cooked pasta to retain starch which helps the bites hold together better.
- Toasted panko on top and bottom creates a delicious crispy crust that enhances texture.
- Mixing multiple cheeses like Gruyere and fontina adds depth of flavor and creaminess.
- Use a 2-tablespoon cookie scoop for uniform bite sizes and even baking.
- These bites reheat well and make a perfect party appetizer or snack.
- Fresh parsley garnish adds a pop of color and freshness but is optional.
Nutrition
- Serving Size: 1 bite
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 35 mg
