Description
These Macaroni and Cheese Bites are a fun and delicious twist on the classic comfort food. Baked in a muffin tin, they’re perfectly portioned for snacks, appetizers, or even a kid-friendly meal.
Ingredients:
Ingredients
Units
Scale
Pantry
- 1/4 cup salted butter
- 1 teaspoon garlic powder
- 1 teaspoon white ground pepper
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/3 cup Panko breadcrumbs
- 8 ounces macaroni noodles (cooked and drained)
Dairy
- 1 cup shredded sharp cheddar cheese
- 3/4 cup shredded white cheddar cheese
Instructions
- Preheat and Prep: Preheat oven to 350°F. Grease a muffin tin with butter or nonstick cooking spray.
- Make Cheese Sauce: Melt butter in a pan over medium heat. Whisk in flour, salt, garlic powder, and pepper until smooth. Gradually whisk in milk and bring to a boil. Reduce heat to low and stir in cheeses until melted and sauce thickens.
- Combine Ingredients: Add cooked macaroni and breadcrumbs to the cheese sauce. Fold to combine.
- Fill Muffin Tin: Fill each muffin cup with the mac and cheese mixture.
- Bake: Bake for 25 minutes. Let cool for 10 minutes before serving.
Notes
- For a crunchier topping, mix ½ cup breadcrumbs with 2-3 tablespoons of melted butter and sprinkle over the mac and cheese before baking.
- Leftover mac and cheese bites can be stored in the refrigerator for up to 3 days.
- You can use different types of cheese, but a combination of sharp cheddar and white cheddar works well.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.
- Serve with your favorite dipping sauces, such as ketchup, marinara sauce, or ranch dressing.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 250kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
