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Crispy baked mac and cheese bite broken open with gooey cheddar cheese pull and golden panko crust
Ava

Crispy Baked Mac and Cheese Bites (Extra Cheesy)

These irresistible baked mac and cheese bites feature tender elbow macaroni folded into a rich, velvety three-cheese sauce, baked inside mini muffin cups with a golden, crunchy seasoned panko topping. Perfectly bite-sized with an epic molten cheese pull, they are the ultimate crowd-pleasing finger food for game days, holiday parties, and weeknight snacks!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 bites
Course: Appetizers & Snacks, Finger Food, Party Food
Cuisine: American Comfort
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

Creamy Three-Cheese Macaroni
  • 8 oz elbow macaroni pasta cooked 1 minute less than package directions
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk warm
  • 0.5 cup heavy cream for extra velvety sauce
  • 2 cups sharp yellow cheddar cheese freshly grated melts best
  • 1 cup whole milk mozzarella cheese creates epic cheese pull
  • 0.5 cup parmesan cheese adds savory umami depth
  • 1 large egg binds the bites so they hold shape
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp mustard powder sharpens cheese flavor
  • 0.5 tsp kosher salt and black pepper to taste
Golden Crunchy Panko Topping
  • 0.75 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 0.25 tsp smoked paprika for golden color
  • 2 tbsp fresh chives finely chopped

Method
 

Preparation & Making the Cheese Sauce
  1. Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray or softened butter. Cook elbow macaroni in boiling salted water for 6 to 7 minutes until firm al dente, drain, and set aside.
  2. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until bubbly and golden to eliminate raw flour taste.
  3. Slowly pour in the warm milk and heavy cream in a steady stream, whisking constantly to prevent lumps. Simmer gently for 3 to 4 minutes until thickened into a silky béchamel sauce.
  4. Remove the saucepan from the heat. Whisk in garlic powder, onion powder, smoked paprika, mustard powder, salt, and black pepper. Stir in 1.5 cups of cheddar, mozzarella, and parmesan until completely melted and smooth.
Assembly & Baking
  1. Let the cheese sauce cool for 3 to 5 minutes so it is warm but not hot, then whisk in the beaten egg until fully combined. Fold in the cooked macaroni until every noodle is smothered in luscious cheese.
  2. In a small bowl, toss together the panko breadcrumbs, melted butter, and smoked paprika until evenly coated.
  3. Divide the macaroni mixture evenly among the 24 mini muffin cups, pressing down gently with a spoon. Sprinkle the remaining 1/2 cup of cheddar across the tops, then spoon a generous layer of buttered panko over each cup.
  4. Bake at 375°F (190°C) for 18 to 20 minutes, or until the edges are bubbling and the panko tops are deeply golden-brown and crispy.
  5. Remove from the oven and cool in the tin for exactly 10 minutes so the cheese sets enough to unmold cleanly. Run a small butter knife around each cup, lift out, garnish with chopped chives, and serve warm!

Nutrition

Serving: 2gCalories: 165kcalCarbohydrates: 14gProtein: 6gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 210mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 240IUCalcium: 145mgIron: 0.8mg

Notes

Pro Tip: Whisking an egg into the slightly cooled cheese sauce is the secret baker hack that holds the bites together in a neat, bite-sized cup while keeping the interior rich, creamy, and molten!

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