These baked Mac and Cheese Bites are tasty little cups of elbow macaroni in creamy cheddar cheese sauce topped with seasoned buttery Parmesan breadcrumbs. Enjoy these tasty bites with ham, grilled steak, burgers, roasted chicken, or even as a party appetizer.
These delicious bites are baked, not fried. So you don’t have to clean up the greasy mess that comes with deep-frying. Add the lower-fat, lower-calorie benefits, and you will love these hot, cheesy goodies. If you like this recipe, you’ll also love my cheese grits, instant pot mac and cheese, broccoli cheese casserole, and cheeseburger pie.
Ingredient Notes with Substitutions
See the complete ingredients on the recipe card below.
- Breadcrumbs: I used panko breadcrumbs, but you can substitute crushed Ritz crackers, cornflakes, or saltines.
- Parmesan Cheese: Use freshly grated.
- Milk: Use whole or 2%.
- Cheese: I used freshly grated cheddar, but you can substitute mozzarella or Gruyère.
- Sour Cream: Full-fat is preferred, as it adds more flavor and texture.
How to Make Mac and Cheese Bites
This is a summary; for the full list of ingredients and instructions, see the recipe card below.
- Mix melted butter and panko breadcrumbs. Add salt, freshly ground black pepper, Italian seasoning, garlic powder, and Parmesan cheese.
- Melt butter in a large skillet and whisk in flour. Reduce the heat, pour in the milk, and simmer until thickened, stirring constantly.
- Reduce the heat and stir in some shredded cheese, then remove from the heat.
- Combine the cooked macaroni, cheese sauce, beaten egg, remaining shredded cheese, and sour cream.
- Spoon the macaroni mixture into a well-greased mini muffin pan and top each with a tablespoon of breadcrumb mixture.
- Bake for 15-17 minutes.
Preparation Tips
- For best flavor, use good-quality sharp cheddar. For best results, do not use pre-shredded cheddar.
- Grease your mini muffin tin well. I use shortening, but butter or nonstick cooking spray works as well.
- If you place them under the broiler, keep a close eye on them. It can take less than a minute to brown something under a high broiler.
- Let the macaroni and cheese bites rest in the pan for about 10 minutes, then run a table knife around the edge and gently remove them from the pan.
- These bites are best enjoyed fairly promptly while they are hot and creamy, and the breadcrumbs on the top are lightly toasted.
- For added protein, top with chopped, crispy, cooked bacon.
More Pasta Recipes
Mac and Cheese Bites
Delicious Mac and Cheese Bites with a creamy cheddar sauce and a crisp panko breadcrumb and Parmesan cheese topping. Perfect for baked ham, grilled steak, roasted pork loin, or roasted chicken.
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Servings: 8 servings
Calories: 355kcal
Ingredients
- 2 tablespoons unsalted butter, melted
- ½ cup panko bread crumbs
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
- ½ lb elbow noodles
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups milk, whole or 2%
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1 egg beaten
- ¼ cup sour cream
Instructions
- Preheat the oven to 375 degrees. Grease a mini muffin pan well with butter or shortening.
- In a small bowl, mix the melted butter and panko breadcrumbs. Add the kosher salt, freshly ground black pepper, Italian seasoning, garlic powder, and Parmesan cheese.
- Put a large pot of salted water on the stovetop to boil. Add the elbow macaroni and cook al dente according to the package instructions. Drain the noodles well.
- Meanwhile, melt the butter in a large skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk and cook, whisking frequently, until it thickens.
- Reduce the heat to the lowest setting and add 1½ cups shredded cheddar. Remove from the heat and season with salt and pepper to taste.
- In a large bowl, mix the cooked and drained elbow macaroni, cheese sauce, beaten egg, remaining shredded cheddar cheese, and sour cream. Divide the macaroni and cheese mixture evenly into a well-greased mini muffin pan. Top each cup with 1 heaping teaspoon of the breadcrumb mixture.
- Bake in a preheated oven for 15-17 minutes. If desired, pop them under the broiler on low for 1-2 minutes to lightly brown the tops.
- Allow them to cool for 10 minutes. Then run a knife around the edge and gently lift them off.
Notes
- Store leftover mac and cheese bites in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
- To freeze, remove them from the pan and let them cool completely. Then place the individual cups back in the pan and put them on a flat, level surface in the freezer. Once fully frozen, store them in a sturdy freezer container for up to 2 months. This freezing technique is called flash freezing.
Nutrition
Calories: 355kcal | Carbohydrates: 29g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 392mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 0.1mg | Calcium: 310mg | Iron: 1mg
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Jamie
Hi,
I wanted to make these ahead of time for a family get together. Can I reheat them in the oven? I don’t have an air fryer.
Thank you,
Jamie
Beth Pierce
You can reheat them in the microwave at reduced power or in the oven.
Tembra
Hi, Could you make these a day ahead of time ?
Beth Pierce
Yes you can. They need to be refrigerated and reheated. Do you have an air fryer that you can reheat them in?
Deb
Holy God I think I’ve died and gone to heaven with these! I made a couple of substitutions cause I don’t eat dairy but they were still so good.
Beth Pierce
Thanks, Deb! So glad that you liked them and were able to modify them for your diet!
Tayler
I made these bites for Christmas and my whole family loved them! Thanks so much for sharing the recipe!
Beth Pierce
Thanks, Tayler.