Mac and Cheese Bites

Experience snacking in style with these crispy bite-sized snacks loaded with cheesy goodness. Creamy, crunchy, melt-in-your-mouth goodness delivers the ultimate comfort mac and cheese as a convenient finger food.

Makes about a dozen bites

Course Appetizer, Snack

Cuisine American, Southern

Prep Time 20

Cook Time 35

Resting Time 10

Total Time 1 5

Servings

Calories 317kcal

Author Imma

Ingredients

Breadcrumb Coating

1 cup (100-120g) breadcrumbs
1-2 tablespoons (14-28g) butter
1 teaspoon (5g) minced garlic

Mac and Cheese Bites Filling

8 ounces (225g) uncooked macaroni
3 tablespoons (42g) unsalted butter
2 tablespoons (15g) flour
1 12-ounce can evaporated milk or 1½ cups (350ml) milk
½-1 tablespoon (10-11g) onion powder
2 teaspoons (9-10g) garlic powder
½-1 teaspoon (2-4g) Creole seasoning
¼ teaspoon (1g) cayenne pepper
½ cup (55-60g) grated mozzarella cheese
½-1 cup (60-113g)
grated sharp cheddar cheese 
½ cup (55-60g) grated Jack cheese
2 large eggs (optional)
salt and pepper to taste

Optional Add-Ins

5-6 slices bacon, cooked crisp and chopped or crumbled (about ⅓ cup)
½ cup (55-60g) grated cheddar cheese
1 cup (145g) cooked lobster, chopped

Instructions

Melt butter in a small skillet on medium heat, then add a teaspoon of minced garlic and stir for about 30 seconds. Toss in breadcrumbs, and saute for 3-4 minutes or until fragrant and slightly brown. Lightly salt and pepper if desired.
Cook the pasta according to package instructions, then drain well. Place hot pasta in a large mixing bowl and set aside.
Spray a muffin pan with cooking spray, then add the desired amount of breadcrumb coating. Press down firmly to form a crust up the sides of the well, and set aside.
Melt butter in a skillet, then whisk in the flour to make the roux. Continue whisking until the flour is fully incorporated into the butter, then cook for another minute to eliminate the raw flour taste.
Slowly add evaporated milk a little at a time so it doesn't form lumps. Bring to a boil, then reduce heat and simmer for 2-3 minutes until the mixture thickens slightly.
Stir in the seasonings (onion and garlic powder, Creole seasoning, and optional cayenne pepper) until thoroughly mixed.
Stir in the cheeses, and continue stirring until everything melts and combines well for a smooth sauce. Add salt and pepper to taste.
Remove from heat, pour over the pasta, and mix well. Then, add any desired add-ins, stirring to incorporate evenly.
Spoon about 2 teaspoons of the mixture into the wells of the prepared mini muffin pan. Pack it in firmly to ensure your mac and cheese bites don't fall apart. Top with extra cheese, bacon, or breadcrumbs if desired.
Bake for 8-10 minutes at 350℉ (180℃). If using a regular-sized muffin pan, bake for 4- 5 more minutes or until lightly brown and bubbly.
Remove from oven and let rest for 7-10 minutes. Please don't try to remove them from the pan right from the oven, as they will fall apart.
Carefully run a knife around the edges of the muffin wells and gently remove them. Garnish with chopped chives or parsley. Enjoy!

Notes

Bring all the ingredients to room temperature to shorten the cooking time
Pre-shredded bagged cheese tends to be drier and has anti-caking additives. Therefore, shredding block cheese will give you the creamiest cheese sauce. If using pre-shredded cheese, try adding another tablespoon of evaporated milk
The secret to these handy snacks is packing them tightly into ramekins or muffin pans, or else they could fall apart
Don't cover baked mac and cheese bites as it steams them, preventing them from achieving that lovely crusty top
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition