Name: Baked Mac and Cheese Bites Recipe
Prep time: 45 min
Cook time: 17 min
Total time: 1 h 2 min
Cuisine: American
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 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; don’t use sharp); 2 oz. freshly shredded Gruyere cheese (room temperature); 2 oz. freshly shredded fontina cheese (optional, room temperature; may substitute with 1/2 cup cheddar); 2 eggs; 3/4 cup panko breadcrumbs; 2 tablespoons unsalted butter; 1 teaspoon olive oil; 1 cup freshly shredded cheddar cheese; Fresh parsley for garnish (optional)

Imagine crispy little golden bites bursting with creamy, cheesy goodness inside—that’s exactly what I get every time I make this Baked Mac and Cheese Bites Recipe. These are perfect for parties, snacks, or when you just want something super comforting but in a fun, handheld size.

The image shows a metal muffin tray filled with twelve small rounds of baked macaroni and cheese. Each round has a golden-yellow macaroni base with a slightly creamy texture, topped with a crispy, golden-brown breadcrumb layer sprinkled with small green parsley leaves. The macaroni spills slightly over the edges of the muffin cavities, giving a rustic look. The tray sits on a white marbled surface with some crumbs and parsley bits scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Mac and Cheese Bites Recipe
Top Tip
How to Serve Baked Mac and Cheese Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Mac and Cheese Bites Recipe

Why You'll Love This Recipe

When I first tried these baked mac and cheese bites, I was hooked instantly. The crunchy panko crust paired with that ultra-creamy, cheesy inside hits all the right notes. Plus, they’re baked, not fried, so you get all the crispiness with less mess!

Creamy, Not Dry: The blend of cheddar, Gruyere, fontina, and cream cheese ensures each bite melts in your mouth without drying out.
Crunchy Coating: Toasted panko on top and bottom gives a satisfying crunch that keeps these bites from feeling heavy.
Perfectly Portion-Controlled: Made in mini muffin tins, they’re awesome for parties or just when you want a little cheesy indulgence.
Reliable & No-Fail: The recipe’s designed to work well every time, so even if you’re new to baking mac and cheese bites, you’ll succeed easily.

The image shows small round cheese bites on a silver baking tray. Each bite has a golden, melted cheese base with a slightly bubbly texture, topped with a crunchy, browned crumb layer scattered unevenly over the top. Small bits of chopped green herbs are sprinkled around and on the cheese bites, adding a touch of color. The tray surface has a matte, slightly rough texture, and the cheese bites are placed close to each other with some crumbs around them. The background has a soft white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this baked mac and cheese bites recipe plays a special role—whether it’s building creamy texture, layering flavor, or adding crunch. Here’s why I choose each one and what you should look for when shopping:

Flat lay of uncooked elbow macaroni scattered neatly, a small white bowl of softened cream cheese, a small white bowl of milk, a small white bowl filled with panko breadcrumbs, a block of unsalted butter, a few whole brown eggs with clean shells, a small white bowl of Dijon mustard, a small white bowl of olive oil, a small white bowl of chicken bouillon powder, a small white bowl containing a mix of onion powder, garlic powder, dried parsley, salt, black pepper, and red pepper flakes, a white ceramic plate with three small piles of freshly shredded mild cheddar, Gruyere, and fontina cheeses each separated perfectly, and a few sprigs of fresh parsley arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Elbow macaroni: The classic pasta shape that holds sauce perfectly and fits just right in mini muffin cups.
Unsalted butter: Using unsalted lets you control the saltiness better, especially in the roux and toasted panko.
Flour: It works with butter to create the roux, thickening the cheese sauce beautifully.
Milk: I prefer whole milk for richness, but 2% works fine too.
Dijon mustard: Adds a subtle tang that brightens the cheese flavors without being overpowering.
Chicken bouillon (powder or cube): This secret ingredient amps the savory depth—skip it if you want vegetarian, but I love the extra umami.
Onion powder, garlic powder, dried parsley, salt, pepper, red pepper flakes: These spices round out flavors perfectly and give just a hint of warmth.
Cream cheese: For silky creaminess that makes the sauce ultra luscious.
Mild or medium cheddar cheese: Don’t use sharp cheddar here; mild brings cheesy flavor without bitterness—freshly shredded melts best.
Gruyere cheese: Adds nutty, melty complexity—one of my favorite cheese additions.
Fontina cheese (optional): Buttery and creamy, it’s a lovely addition if you want richer bites.
Eggs: These help bind everything, so your bites hold their shape when baking.
Panko breadcrumbs: Toasted with butter and oil for golden crunch that sticks to these bites perfectly.
Olive oil: Mixed with butter to toast the panko so crumbs crisp evenly without burning.
Extra shredded cheddar (for topping): This gives the final golden cheesy crust on top that looks so inviting.
Fresh parsley (optional): A sprinkle adds color and a fresh note right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with my baked mac and cheese bites, tweaking the cheese blend or adding little flavor twists. You should make this recipe your own—it’s a great base for creativity!

Variation: Sometimes I swap out the fontina for sharp white cheddar for a bit more tang while keeping the cheddar mild for balance. It’s a crowd-pleaser every time.
Dietary swaps: For a vegetarian version, use vegetable bouillon instead of chicken. Gluten-free? Opt for gluten-free elbow macaroni and flour substitutes—just ensure the sauce thickens properly.
Spicy kick: Adding a little extra red pepper flakes or finely chopped jalapeños gives a fun spicy surprise inside the creamy bites.
Mix-ins: Fold chopped cooked bacon, caramelized onions, or even tiny broccoli florets into the mac and cheese before baking for added texture and flavor.

Step-by-Step: How I Make Baked Mac and Cheese Bites Recipe

Step 1: Prep Your Pans Like a Pro

First things first, I preheat the oven to 400°F. Then, I make sure to generously spray my mini muffin tins with cooking spray containing flour—or sometimes, I butter and flour them. This ensures the bites release neatly after baking, and no one wants their mac and cheese stuck to the pan!

Step 2: Cook the Pasta the Right Way

Cook the elbow macaroni following package directions but use just enough water so it’s not swimming—this keeps the pasta extra starchy, which acts like glue for the bites later. Drain but don’t rinse because you want that surface starch to help everything stick together perfectly.

Step 3: Toast the Panko for Maximum Crunch

In a large saucepan, I melt the butter with olive oil and toss in the panko breadcrumbs. Stir constantly over medium heat until they turn a beautiful golden brown. Then I transfer them into a bowl so they stop cooking and don’t risk getting too dark or burnt. This step is key for that irresistible crunch.

Step 4: Whip Up the Creamy Cheese Sauce

Using the same saucepan, I melt butter and whisk in flour to make a roux, cooking it for one minute. Then I slowly add milk, stirring constantly over low heat, until the sauce thickens to a creamy consistency—not too thick, because it’ll firm up in the oven. Next, I stir in Dijon mustard, chicken bouillon, and seasoning—this is where flavor really builds.

Lower the heat and whisk in the cream cheese until silky smooth. Then, I add the shredded cheeses bit by bit, stirring gently. It’s okay if there are a few lumps; they’ll melt during baking and help create pockets of extra cheesy goodness.

Step 5: Mix Pasta and Eggs, Then Combine

In a large bowl, I mix the cooked pasta with eggs to help bind the bites. Then pour in the cheese sauce, folding everything together gently until the pasta is evenly coated. This step ensures each bite is rich and sturdy enough for baking.

Step 6: Assemble and Bake

I sprinkle about a generous ¼ teaspoon of toasted panko in the bottom of each greased mini muffin cup. Then add a scoop (about 2 tablespoons) of the mac and cheese mix, top with a pinch of shredded cheddar, and finish with another sprinkle of panko crumbs. Into the oven they go for 15-17 minutes until golden and set.

After baking, I let them cool for 5 minutes in the pan before popping them out. If you want, I like to sprinkle fresh parsley on top for color and a touch of fresh flavor.

Top Tip

From making this Baked Mac and Cheese Bites Recipe dozens of times, I learned a few tricks to perfection that I’m excited to share. These will save you time and keep your bites flawlessly crispy and gooey inside!

Don’t rinse your pasta: Leaving that extra starch on helps bind everything so your bites hold their shape and don’t fall apart.
Toast panko carefully: Keep stirring and don’t walk away; burnt crumbs can ruin the flavor and make them bitter.
Add eggs for structure: This keeps the bites firm but still tender, especially important since they’re bite-sized.
Use a cookie scoop: It makes portioning easy and ensures uniform bites that bake evenly.

How to Serve Baked Mac and Cheese Bites Recipe

baked mac and cheese bites - Serving Suggestion

Garnishes

I keep things simple with just a sprinkle of fresh parsley because it adds a lovely pop of color and a hint of herbal brightness that cuts through the richness—just enough without overpowering. Sometimes, a dash of smoked paprika on top gives a nice smoky finish.

Side Dishes

These bites pair perfectly with crisp, fresh sides like a simple green salad or some roasted veggies. For parties, I like serving them alongside tangy pickles or a zesty dipping sauce like a chipotle mayo or honey mustard for extra flavor contrast.

Creative Ways to Present

For special occasions, I arrange these mac and cheese bites on a slate platter garnished with microgreens and edible flowers—always a hit with guests! I’ve also served them skewered with a cherry tomato and basil leaf for a playful appetizer twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. They keep well for up to 3 days, and I find they taste just as good reheated fairly quickly in the oven or air fryer to bring back the crisp crust.

Freezing

After assembling but before baking, I freeze these bites on a baking sheet until solid, then transfer to a freezer-safe bag. That way, I can bake fresh bites any time without starting from scratch. Frozen bites bake almost the same, just add 3-4 extra minutes to cook through.

Reheating

I reheat leftovers in a 350°F oven for about 10 minutes, or use an air fryer for 5-7 minutes to get that crispy crust back. Microwaving makes them soggy, so I try to avoid that unless I’m in a rush.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Elbow macaroni is ideal because its shape holds the cheese sauce nicely and fits perfectly into mini muffin tins. However, small pasta shapes like shells or cavatappi can work if you’re feeling adventurous, just make sure they’re cooked al dente to avoid mushy bites.

Why shouldn’t I use sharp cheddar cheese in this recipe?

Sharp cheddar has a stronger, sometimes bitter flavor that can overpower the delicate balance of cheeses here. Mild or medium cheddar melts more smoothly and keeps the flavor creamy and mellow, which is key for these mac and cheese bites.

Can these bites be made gluten-free?

Yes! Use gluten-free elbow macaroni and substitute the all-purpose flour for a gluten-free blend or cornstarch in the roux. Also, double-check the panko breadcrumbs are gluten-free or use crushed gluten-free crackers for the topping.

What’s the best way to reheat baked mac and cheese bites without losing crispiness?

Reheating in a conventional oven at 350°F for about 10 minutes or using an air fryer for 5-7 minutes restores the crunchy crust nicely. Avoid microwave reheating if possible, as it will soften the crispy panko coating.

Final Thoughts

These baked mac and cheese bites have become a staple in my kitchen because they’re just so darn good. Whether it’s for casual snacking or impressing friends at a party, they always win rave reviews. Give this recipe a try—you’ll see why I keep making them over and over. Trust me, once you get that golden crust and creamy center right, you won’t want to stop!