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Mac And Cheese Bites

Mac and cheese bites bake in a 24-cup mini muffin pan until lightly golden on top, with sharp cheddar macaroni inside and a crisp panko topping. A brief rest helps them hold their shape when lifted from the pan.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling and resting 15 minutes
Total Time 1 hour
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • nonstick cooking spray for greasing
For the mac and cheese
  • 2 qt water
  • 4 oz elbow macaroni
  • 2 tbsp unsalted butter divided
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.25 tsp dry mustard
  • 0.25 tsp fine salt
  • 0.125 tsp black pepper
  • 1.5 cup sharp cheddar cheese shredded
  • 1 egg large, lightly beaten
For the topping
  • 0.33 cup panko breadcrumbs

Equipment

  • 1 24-cup mini muffin pan

Method
 

Prepare the pan
  1. Heat the oven to 375°F.
  2. Coat the cups of a 24-cup mini muffin pan with nonstick cooking spray.
Make the mac and cheese
  1. Bring the water to a boil in a large pot.
  2. Add the macaroni and cook according to the package directions until just al dente; drain well.
  3. Melt 1 tablespoon of the butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the milk.
  6. Add the dry mustard, salt, and pepper, then cook, whisking, for 2 to 3 minutes until thick enough to coat the back of a spoon.
  7. Remove the saucepan from the heat and stir in the cheddar until melted.
  8. Fold in the macaroni and let the mixture cool for 5 minutes.
  9. Stir in the beaten egg.
Top and bake
  1. Melt the remaining 1 tablespoon butter.
  2. Toss the melted butter with the panko in a small bowl.
  3. Divide the macaroni mixture among the muffin cups, pressing it in gently.
  4. Sprinkle the panko evenly over the tops.
  5. Bake for 15 to 18 minutes, until the tops are lightly golden and the centers reach 160°F.
  6. Let the bites rest in the pan for 10 minutes.
  7. Loosen the edges with a small knife or spatula and lift them out.

Notes

For neat bites, press the macaroni mixture gently into the cups and let them rest before removing. Refrigerate leftovers for up to 3 days; freeze for up to 2 months, though the topping may soften. For a gluten-free option, use gluten-free macaroni, flour, and panko.