Description
These Baked Mac and Cheese Bites are crispy on the outside with a creamy, cheesy interior. Coated with toasted panko breadcrumbs and baked to golden perfection, they deliver a delightful combination of textures and rich flavors perfect 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; 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
Toppings
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1 cup freshly shredded cheddar cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 400°F. Generously spray 1 1/2 mini muffin tins (36 cups total) with cooking spray containing flour or butter and flour the pans to prevent sticking.
- Cook Pasta: Cook elbow macaroni according to package directions using as little water as possible. Drain well but do not rinse to keep the pasta extra starchy for better binding; set aside.
- Toast Panko: In a large saucepan, melt the unsalted butter and olive oil over medium heat. Add the panko breadcrumbs and sauté, stirring frequently, until they turn golden brown. Transfer to a bowl to cool and stop cooking.
- Make Cheese Sauce: In the same or another large saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in the flour and cook for 1 minute. Reduce heat to low and whisk in milk gradually. Add Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and red pepper flakes. Simmer, stirring frequently, until the sauce thickens but is not too thick. Remove from heat.
- Add Cheeses: Lower heat to very low and whisk in the softened cream cheese until melted. Add cheddar, Gruyere, and fontina cheeses in small handfuls, whisking until melted, though small lumps may remain as they will melt during baking.
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta and eggs, mixing thoroughly. Pour the cheese sauce over and stir until the pasta is evenly coated.
- Assemble Bites: Sprinkle about 1/4 teaspoon of toasted panko on the bottom of each muffin cup. Using a 2-tablespoon scoop, fill each cup with the mac and cheese mixture. Top each with a pinch of shredded cheddar and more toasted panko breadcrumbs.
- Bake: Bake in the preheated oven at 400°F for 17 minutes or until the bites are set and golden on top.
- Cool and Serve: Let the bites cool in the pan for 5 minutes before removing. Garnish with fresh parsley if desired and serve warm for best flavor and texture.
Notes
- Use mild or medium cheddar cheese, not sharp, to maintain the right flavor balance.
- Do not rinse the pasta after cooking to retain starch for better binding in the bites.
- Toasting the panko provides a crunchy texture and prevents sogginess.
- Don't over-thicken the sauce on the stove since it will continue to thicken in the oven.
- Using a mini muffin tin with 36 cups helps make perfectly sized bite portions.
- Cool the bites slightly before removing to prevent them from falling apart.
- Fresh parsley garnish is optional but adds a nice color and fresh flavor.
Nutrition
- Serving Size: 1 bite
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 30 mg
