“This recipe makes a whopping four dozen mini mac bites, perfect for serving as a crowd-pleasing appetizer, but after trying it firsthand, I’ve got to say: Once the macaroni and cheese has been prepared, I’d set aside half to serve as a creamy side at dinner, then use the other half to bake into these bites and serve in my kids’ lunches,” says Candace Davison, recipe tester and VP of editorial content at PureWow. “If you’ve got picky eaters who aren’t into onions, you can always sub it for a quarter teaspoon of onion powder—it adds a little savory flavor, no crunch. I’m also a fan of using chili powder instead of cayenne for more of a smoky note.”
Err on the side of underbaking, if you prefer a less-crispy mac and cheese bite, though whatever you do, give it the full 15 minutes’ chill time and be sure to grease the muffin tins. That makes all the difference between neat little cups of mac and cheese and a crumbling, noodle-y mess.
1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.
3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.
5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.
7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.
9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.