Description
Delicious Macaroni and Cheese Bites baked to golden perfection, featuring a creamy sharp cheddar cheese sauce combined with tender macaroni noodles and a crispy breadcrumb topping. Perfect as a savory snack or appetizer for any occasion.
Ingredients
Scale
Cheese Sauce and Mixture
- ¼ cup salted butter
- 1 teaspoon garlic powder
- 1 teaspoon white ground pepper
- 1 teaspoon salt
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- ¾ cup shredded white cheddar cheese
- 8 ounces macaroni noodles, cooked and drained
Topping
- â…“ cup Panko breadcrumbs
For Muffin Tin Preparation
- Butter or nonstick cooking spray (for coating)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and generously coat a muffin tin with butter or nonstick cooking spray to prevent sticking.
- Make Roux: In a medium-sized pan or skillet over medium heat, melt ¼ cup of salted butter completely. Quickly whisk in the all-purpose flour, salt, garlic powder, and white ground pepper until the mixture is smooth and fully combined, creating a roux.
- Make Cheese Sauce: Gradually add 2 cups of whole milk to the roux and bring the mixture to a boil over medium heat. Once boiling, reduce heat to low and stir in the sharp cheddar and white cheddar cheeses continuously until the cheese melts completely and the sauce thickens enough to coat the back of a spoon.
- Combine Ingredients: Fold the cooked and drained macaroni noodles and Panko breadcrumbs into the cheese sauce, mixing well to evenly distribute all components.
- Fill Muffin Tin: Spoon the mac and cheese mixture into each prepared muffin cup, filling them evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes until the bites are firm and golden brown on top.
- Cool and Serve: Remove the muffin tin from the oven and use a spoon to loosen the edges of each bite. Allow the macaroni and cheese bites to cool in the pan for 10 minutes before removing and serving. Enjoy your savory bites hot or warm!
Notes
- You can substitute the white ground pepper with black pepper if unavailable.
- For extra crispiness, broil the bites for an additional 2-3 minutes after baking, watching closely to prevent burning.
- Use freshly shredded cheese rather than pre-shredded for smoother melting.
- Leftover bites can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Ensure macaroni noodles are well drained to avoid watery cheese sauce.
