How do you store macaroni and cheese bites?

Completely cool the bites after baking. Store in an airtight container. These meal prep containers are my favorite ones. Store in the refrigerator for up to 4 days or the freezer for up to 2 months.

Can mac and cheese bites be made in advance?

Definitely. Prep the bites until just before baking. Cover the muffin pan with plastic wrap and refrigerate up to 6 hours. Pull the pan out of the fridge at party time. Bake in a 400 degree oven for 10-15 minutes. Alternately completely prepare and bake the mini bites. Refrigerate in an airtight container. At serving time, place on a baking sheet. Warm in a 350 degree F oven for 5-7 minutes.

Can you make mac and cheese bites in a regular sized muffin pan?

Yes you can! Coat a nonstick regular sized muffin pan with cooking spray. Fill each muffin cup to the top with the macaroni and cheese mixture and press down. Bake in a 400 degree F oven for 15-20 minutes. Let rest 5 minutes before removing the mac and cheese cups from the pan.

Mac and Cheese Bites

Name: Mac and Cheese Bites
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24
Cuisine: American
Ingredients: 2 tablespoons plus 2 teaspoons salted butter, divided; 2 tablespoons all-purpose flour; 3/4 cup whole milk; 1 1/2 cups shredded sharp cheddar cheese, packed; 1/2 cup shredded Monterey Jack cheese, packed; 3/4 teaspoon kosher salt; 1/4 teaspoon pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 teaspoon mustard; 2 large egg yolks, beaten; 1/2 pound elbow macaroni, cooked and drained; 2 tablespoons panko breadcrumbs

Description

If you love macaroni and cheese then you will love these mini macaroni and cheese bites. Make these delicious and adorable 2 bite snacks in a mini muffin pan.

Ingredients

Units Scale

2 tablespoons plus 2 teaspoons salted butter, divided
2 tablespoons all-purpose flour
3/4 cup whole milk
1 1/2 cups shredded sharp cheddar cheese, packed
1/2 cup shredded Monterey Jack cheese, packed
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon mustard
2 large egg yolks, beaten
1/2 pound elbow macaroni, cooked and drained
2 tablespoons panko breadcrumbs

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Instructions

Prep the pan: Preheat oven to 400 degrees. Spray a 24-count, nonstick mini muffin pan with cooking spray. Set aside.
Make the cream sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 30 seconds. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 1-2 minutes or until thickened.
Add the cheeses and seasonings: Add cheddar and Monterey Jack cheeses, kosher salt, ground black pepper, onion powder, garlic powder and mustard. Stir until the cheeses are melted.
Stir in egg yolks and pasta: Remove from the heat and stir in the egg yolks and macaroni.
Fill the muffin pan: Spoon 2 heaping tablespoons of macaroni and cheese into the prepared mini muffin pan. I like to use this medium cookie scoop. Pack each one down gently.
Make the topping: Melt 2 teaspoons of butter in a small sauté pan. Add 2 tablespoons of panko. Stir occasionally until panko becomes golden brown. Remove from heat. Sprinkle mac and cheese bites with the toasted panko.
Bake the bites: Bake for about 10 minutes, until golden and sizzling.
Cool the bites: Let cool 4-5 minutes in the pan. This will ensure the bites stay together.
Unmold the bites: Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.

Equipment

medium cookie scoop

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mini muffin pan

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Notes

~1/2 pound of uncooked elbow macaroni is about 2 cups.

~To make ahead, prepare the bites to right before baking (Step 7 above). Cover the pan with plastic wrap and store in the refrigerator for up to 6 hours. Pull the pan out of the fridge at party time. Bake in a 400 degree oven for 10-15 minutes. Serve warm or at room temperature.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: appetizer
Method: stove top and bake in oven
Cuisine: American

Nutrition

Serving Size: 1 mac & cheese bite
Calories: 93
Sugar: 0.8 g
Sodium: 141 mg
Fat: 4.8 g
Saturated Fat: 2.9 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 8.2 g
Fiber: 0.4 g
Protein: 4.2 g
Cholesterol: 30 mg