Crispy Mac and Cheese Bites turn classic comfort food into a perfectly portioned appetizers that are easy to serve and share.
There are so many methods to create macaroni and cheese, from Slow Cooker Mac to Skillet Mac. These baked bites are not only an easy way to make this classic dinner, it doubles as the perfect Appetizer for game days and parties.
Why You’ll Love Mac and Cheese Bites?
- Creamy mac and cheese meets a buttery, crunchy coating, giving you contrastingly yummy textures in every bite.
- Baked in a muffin tin for individual portions, they’re easy to serve for parties, game days, or as a fun side dish.
Sabrina’s Mac and Cheese Bites Recipe
Mac and Cheese Bites are a delightful spin on the classic we all know and love. These bite-sized morsels are great for a party, game day, or just a fun way to serve up your family’s favorite comfort food. They pair well with other appetizers such as Buffalo Wings and Crudités with Herb Dip for a well rounded spread. And since these are baked, you’re eating fewer calories and less fat than fried bites. However, if you really want some fried deliciousness, there are instructions with a few adjustments listed below.
Recipe Card
Ingredients
- 1 pound elbow macaroni
- 1 cup heavy cream
- 12 ounces cream cheese , softened
- 2 cups cheddar cheese , shredded
- 12 ounces American cheese , slices
- 1 teaspoon ground mustard
- 1 teaspoon hot sauce
- 3 cups Ritz crackers , crushed
- 1 cup Parmesan cheese , grated
- 12 tablespoons unsalted butter , melted
Instructions
- Preheat oven to 450 degrees and spray two 12 cup muffin tins with vegetable oil spray.
- Cook the pasta 1 minute shy of the directions on the box, drain all but 3 cups of the pasta water.
- Set the drained pasta to the side.
- Heat pot on medium-high heat.
- To the 3 cups of pasta water you saved, add the heavy cream and cream cheese, whisking well until smooth.
- Bring liquid to a simmer.
- Add in the cheddar cheese, American cheese, ground mustard, and hot sauce, whisking well until smooth.
- Add the pasta back into the pot and stir well.
- In a bowl, mix together the Ritz crackers, Parmesan cheese, and melted butter.
- Spoon a bit of the crumb mixture into the muffin cups to coat the bottom.
- Scoop ¼ cup of macaroni and cheese into the muffin tin.
- Sprinkle remaining cracker mixture over the top of the mac and cheese.
- Bake for 20-25 minutes.
- Let cool 10 minutes before removing from muffin tin.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Sabrina’s Tips
Don’t skip the 10 minute cooling time before taking these out of the muffin tin. Letting them sit will give the cheese and pasta time to firm up so the bites hold together much better once removed.
Table of contents
Can this be made ahead of time?
To prepare in advance, follow the recipe up until the point where the bites are assembled in the muffin tin. Instead of baking, cover the muffin tin with plastic wrap and refrigerate for up to 24 hours. When you’re ready to serve, remove the plastic wrap, and bake as directed, adding a few extra minutes to the baking time if necessary.
How to Store
- Store: To store, allow them to cool completely and then place them in an airtight container or resealable plastic bag. Refrigerate for up to 3-4 days.
- Reheat: To reheat, place on a baking sheet and warm them in a preheated 350 degree oven for 5-10 minutes, or until heated through.
- Freeze: Freeze in a single layer on a baking sheet until hardened. Then store in a freezer-safe container or resealable plastic bag for up to 2 months. Reheat from frozen with the instructions above.
Fried Version
Ingredients Needed: 2 cups breadcrumbs (either Italian bread crumbs or Panko bread crumbs), ½ cup Parmesan cheese, 1 cup all-purpose flour, and 2 eggs.
Breading Station: You need three separate shallow dishes. In one dish add the all-purpose flour and season with salt and pepper. In the next shallow bowl beat the eggs, and in the final bowl combine the breadcrumbs and Parmesan cheese. Set the bowls aside,
- Prepare the macaroni and cheese mixture according to the original recipe.
- Instead of scooping the pasta mixture into muffin cups, spread it out on a parchment-lined baking sheet. Chill the mixture in the refrigerator for at least 2 hours, or until it’s firm enough to handle.
- Using a cookie scoop or spoon, shape the chilled mac and cheese mixture into 1-inch balls.
- Roll each mac and cheese ball in the flour, shaking off any excess. Then, dip it in the beaten egg, allowing the excess to drip off. Finally, coat the ball in the breadcrumb mixture, pressing gently to ensure an even coating.
- Heat about 2-3 inches of vegetable oil in a large Dutch oven to 350 degrees. Use a deep-fry thermometer to monitor the temperature.
- Fry the breaded Mac and Cheese Bites in batches, careful not to overcrowd the pan for 3-4 minutes, or until they’re golden brown and crispy, turning occasionally to ensure even cooking.
- Use a slotted spoon to remove the fried bites and place them on a paper towel-lined plate to drain and cool.
Related Recipes
Delicious Mac & Cheese Variations
