Cheese lovers, get your hands on these bite-sized bundles of bliss!
Whenever we would go to a function that specifies “drinks and appetizers,” my husband would groan on the way there that he would need to stop and get some real food first. Fruit kabobs and shrimp cocktail were not his idea of filling food. However, I remember one event about six years ago where they served mac and cheese bites that were a game changer. Warm, cheesy, and more filling than the usual apps, my husband was much happier! Since then, these gems have become a family favorite.
Somehow, food in miniature form is more fun to eat. Case in point: I am not a big fan of huge burgers, but show me a plate of adorable sliders? I’m in. And while I do love a big casserole of homemade mac and cheese, somehow, mac and cheese bites are just as delicious, albeit in a handheld form. They are perfect for appetizers because they can be handheld or eaten with a fork and are, as my husband found out, definitely more filling than a lot of other daintier appetizers.
You will love mac and cheese bites because they pack all the punch of baked mac and cheese into a small powerhouse bite (or two). You get the wonderful melty cheese, soft noodles, and crispy topping in a smaller package. Add to it the fact that you can make these ahead for a holiday party, open house, or game-day gathering, and these bites may become a favorite in your house as well.
Top pasta shapes for mac and cheese
While everyone has their favorite pasta shape when it comes to from-scratch mac and cheese, there are some varieties that work better than others. Not surprisingly, elbow macaroni is best. Even better is if it’s ridged macaroni, which helps to trap the cheese sauce. The other two that are most recommended are cavatappi and lumache. The former being similar to a corkscrew and the latter being a small shell. Either of these shapes works really well. In general, stick to dried pasta vs. fresh, no matter the shape; dried pasta is sturdier and holds up well to the somewhat heavy cheese sauce.
How do I store leftovers?
If you have leftover mac and cheese bites, wrap them in plastic wrap individually, then stick them in a resealable bag. You can refrigerate them for 3-4 days and reheat separately in your microwave. You can also freeze them this way for up to 3 months. Thaw overnight in the fridge before serving if frozen. To get a jump on party prep, you can make these all the way ahead and freeze them once they’re cool. Follow the same instructions as frozen leftovers to serve.
Serving suggestions
Mac and cheese bites make for wonderful appetizers and party food. For instance, they pair very well with Grape Jelly Meatballs and Mini Onion And Bacon Tarts, which are both mini handhelds as well. And what’s a party without some dips? Serve any of these handhelds along with dips like Loaded Baked Potato Dip or Black Bean Dip, both of which require chips (potato AND tortilla). Additionally, if making and eating these mac and cheese bites gets you jonesing for the real deal, make sure you try Creamy Baked Mac And Cheese as a main or side to a sit-down meal. You won’t regret it.
Mac And Cheese Bites
Ingredients
- Nonstick cooking spray
- 8 ounces elbow macaroni
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 ounces cream cheese softened
- 2 cups sharp cheddar cheese shredded
- Kosher salt and black pepper to taste
- 1 large egg beaten
- 3/4 cup panko breadcrumbs
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F. Thoroughly spray mini muffin tins with nonstick cooking spray. Cook the elbow macaroni according to package directions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes until it’s smooth. Gradually pour in the milk while whisking continuously until the mixture thickens. Then, add the cream cheese and stir until melted.
- Incorporate the shredded cheddar cheese until it’s melted and the sauce is smooth. Add salt and black pepper to taste. Then, take it off the heat.
- In a large bowl, combine the cooked macaroni and cheese sauce. Let the mixture cool slightly.
- Stir the beaten egg into the macaroni and cheese until well mixed.
- Fill each cup of the prepared mini muffin tins to the brim with the macaroni and cheese mixture.
- Sprinkle panko breadcrumbs evenly over each mac and cheese bite.
- Bake in the preheated oven for 15-20 minutes, until the tops are golden brown.
- Allow the mac and cheese bites to cool in the pan for 5 minutes before removing. Serve warm, sprinkled with fresh parsley for garnish.
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