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Baked Mac and Cheese Bites Recipe

Ready thy mini muffin pan—this recipe’s worth it

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baked mac and cheese bites recipe
Photo: Liz Andrew/Styling: Erin McDowell

Some pairings just make sense. Case in point: mac and cheese. And what’s better than mac and cheese? These mini, baked mac and cheese bites. They’re crispy on top, yet nice and chewy on the inside—ideal for people who love the topping on homemade mac and cheese just as much as the dish itself.

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Pro Tip: "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."

“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.


Ingredients

1 pound small elbow pasta

3 tablespoons unsalted butter

1 small onion, minced

2 garlic cloves, minced

¼ cup all-purpose flour

2½ cups whole milk

¼ teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper

2 cups grated white cheddar cheese

2 cups grated yellow cheddar cheese, divided

Directions

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.

Nutrition Facts
  • 90 calories

  • 4g fat

  • 9g carbs

  • 4g protein

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Editorial Team

Our editorial team works with a variety of writers and experts across all fields to produce thoroughly researched stories that resonate with you. Our mission is to be that well-informed best friend who's always got your back, whether you need advice on dealing with toddler tantrums or the best no-chafe workout shorts to buy.

candace davison bio

VP of editorial content

  • Oversees home, food and commerce articles
  • Author of two cookbooks and has contributed recipes to three others
  • Named one of 2023's Outstanding Young Alumni at the University of South Florida, where she studied mass communications and business