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If you love macaroni and cheese, but want something in bite-sized form for a delicious appetizer, these baked mac and cheese bites are for you.
If you follow this blog at all, you might be wondering... another mac and cheese recipe? Don't worry, I've got plenty more left in the tank! From smoked mac and cheese to pepper jack mac and cheese to three cheese mac and cheese.
But with the holidays coming up, I thought it appropriate to share another recipe as it's become a tradition for me to make mac and cheese for pretty much any holiday.
And with these baked mac and cheese bites, it's a unique twist on a classic as you can just pick them up with your hand. Or eat with a fork if you prefer.
Mac and cheese is just one of those dishes I would honestly eat every day if I could. There is just something about it - probably the loads of cheese! I mean if you google why everyone loves mac and cheese, there are actual articles explaining why.
And while cheddar is my go-to with these, you can mix it up and try smoked gouda or a combination of cheddar and Gruyère. So if you're hosting people for a party and still debating on what to make, you can't go wrong with these cheesy bites.
Why You Will Love This Recipe
- Perfect party appetizer - Bite-sized and easy to eat, they're a hit at parties and gatherings.
- Customizable - Add ingredients like bacon, jalapeños or veggies to create your own unique twist.
- Kid-friendly - Fun and easy to eat, they’re a great way to please kids while sneaking in a bit of comfort food.
Jump to:
Ingredient Notes
- Macaroni - A classic pasta shape for mac and cheese, perfect for capturing the creamy sauce in each bite.
- Roux - By melting butter and then adding flour, you make a roux which thickens the milk as it continues to cook.
- Cheese - With any mac and cheese recipe, the cheese is the star and I like to use a quality extra sharp cheddar.
- Cream cheese - Adds extra creaminess and a slightly tangy undertone.
- Salt, mustard and pepper - Enhances the flavors, without overpowering the dish.
- Egg - Helps bind the mac and cheese together, ensuring the bites hold their shape during baking.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some swaps include:
- Macaroni is my go-to most times for this pasta dish, but other types of pasta like orecchiette, penne or ziti are good substitutes.
- I always use whole milk for sauces, but you can use low fat or skim milk.
- As far as cheese, I like using just the extra sharp cheddar for ease and taste, but you can also add others like Gruyère and Parmesan. Or you can just replace with white cheddar.
- Instead of a cheese topping, you can mix some panko breadcrumbs with butter and add on top of the bites.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Melt butter in a pan over medium heat, whisk in flour until smooth. Gradually add milk, simmer for 10 minutes.
Stir in 2 cups cheddar, cream cheese, salt, mustard, and pepper until creamy. Mix pasta with cheese sauce, cool 5 minutes, then stir in beaten egg.
Spoon pasta into muffin tins and top with cheese. Bake at400°F for 15 minutes or until golden. Cool 5 minutes before removing.
FAQs
To me when the cheese is the star, you use a quality cheese. Don't go cheap and buy the pre-shredded stuff. Take the time to grate yourself.
Yes it will just make 12 bites instead of 24. I like the mini muffin tins as it's the perfect size that only takes about 2 bites to eat and more people can enjoy them. But either size will work great for a party.
Use non-stick mini muffin tins and spray generously with cooking spray before adding the mac and cheese mixture.
Yes, you can prepare them in advance and refrigerate or freeze before baking.
To reheat, just place in the microwave or you can put back in a muffin tin and cover with aluminum foil and bake at 400°F for 10 minutes or until the everything is warmed through.
Just let your mac and cheese cool to room temperature before placing in an airtight container. It will last in the fridge for about 3 days or the freezer for 3 months.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to be able to toss the pasta in after cooking the sauce.
- Wooden spoon - Used to stir the sauce and pasta together.
- Cheese grater - You want to use fresh cheese so you need a grater to shred it.
- Mini muffin tin - A non-stick 24 count tin is what works best.
Pro Tips/Recipe Notes
- Spray muffin tin - If you don't spray the pan with non-stick spray, it will be difficult to get everything out.
- Al dente pasta - Don't over cook the macaroni as it will continue cooking in the oven.
- Less milk - If you've made mac and cheese, you'll realize this uses less milk than usually called for. It is done on purpose as you want it to be more cheesy and saucy so it holds up together better.
- Sharp cheddar - Extra sharp cheddar cheese works best for these baked bites, whether it is yellow or white. But you could also mix it up and use smoked gouda or Gruyère as well.
- Cream cheese - The cream cheese helps bind the cheesy bites to give a great consistency.
Other Appetizer Recipes
- Homemade Pizza Rolls
- Pizza Pretzels
- Garlic Shrimp and Avocado Crostini
- Cajun Boiled Peanuts
- Skillet Nachos
If you’ve tried these baked mac and cheese bites or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baked Mac and Cheese Bites
Ingredients
- ½ lb elbow macaroni
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 1 cup whole milk
- 3 cups shredded sharp cheddar cheese
- 2 oz cream cheese
- ¼ teaspoon sea salt
- ¼ teaspoon ground mustard
- ⅛ teaspoon black pepper
- 1 egg, beaten
Instructions
- Preheat oven to 400°F. Spray mini muffin tins with cooking spray. Cook pasta according to directions and set aside.
- Heat butter in medium pan over medium heat. Once melted, add flour and whisk until smooth and starting to bubble. Slowly add milk and bring to a simmer, about 10 minutes. Add 2 cups of cheddar cheese, cream cheese, salt, ground mustard and black pepper. Stir until creamy. Set aside.
- Add the pasta into the cheese mixture and mix until thoroughly coated. Let cool for 5 minutes before adding beaten egg and mix.
- Spoon mac and cheese into mini muffin tins where it is just flowing over, about 2 tbsp. Top each with a tablespoon of cheese. Bake for 15 minutes or until golden brown. Allow to cool for 5 minutes before removing.
Notes
- Spray muffin tin - If you don't spray the pan with non-stick spray, it will be difficult to get everything out.
- Al dente pasta - Don't over cook the macaroni as it will continue cooking in the oven.
- Less milk - If you've made mac and cheese, you'll realize this uses less milk than usually called for. It is done on purpose as you want it to be more cheesy and saucy so it holds up together better.
- Sharp cheddar - Extra sharp cheddar cheese works best for these baked bites, whether it is yellow or white. But you could also mix it up and use smoked gouda or Gruyère as well.
- Cream cheese - The cream cheese helps bind the cheesy bites to give a great consistency.
Chris says
I could eat all of these!
Danielle says
These look delicious!Do they reheat well? I want to make in advance.
Thanks
Danielle says
Sorry...I missed the answer to my question above! Got it! Thanks
Ryan says
No problem. Hope they turn out well!
Mary Gail says
Can these be made the night before and put in the frig. Baked just before guest arrive?
Ryan says
I can't speak to this as I've never made the day before but from my experience with pasta, it will soak up most of the liquid over night and then be dry. I would bake the day before and then just warm up when ready.
Lynn Brown says
I'm puzzled. The ingredients call for 3 cups of shredded cheddar cheese but the instructions say to mix in 2 cups of cheddar cheese.
Lynn Brown says
Never mind my question. I just saw that the remainder would be for a topping.
Ryan says
No problem!