Mac and Cheese Bites
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Resting Time
5 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
300 kcal
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Course
Main Course, Dinner
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Cuisine
American
Mac and Cheese Bites
Description
This recipe begins with cooking elbow pasta until just tender, which is then combined with a creamy sauce made from a roux of butter and flour, enhanced with garlic and mustard powder for subtle depth. Milk is added to create a béchamel, which is simmered until thickened and combined with shredded Grand Cru cheese. The cheesy pasta mixture is portioned into mini-muffin pans, packed to hold shape, and topped with panko breadcrumbs and additional cheese for texture contrast. Baking melts the cheese and crisps the topping while maintaining a tender interior. These bites are ideal as appetizers, snacks, or party fare.
Leftovers store well in the refrigerator for up to four days and can be reheated in a microwave or oven. Although freezing is not generally recommended, baked bites can be frozen after cooling, then thawed overnight and reheated.
Alternative ingredient options include gluten-free or cauliflower pasta substitutes and plant-based milk or olive oil in place of dairy products.
Ingredients
- 8 ounces elbow pasta
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon salt
- 1 ¼ cups milk 2%
- 2 cups cheese shredded, Roth Grand Cru variety
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions, about 7-9 minutes. Drain and set aside to cool.
- In a large saucepan over medium heat, melt the butter. Add the flour, garlic powder and mustard powder into the pot and stir to combine, about 2 minutes. Add the milk, season with salt and pepper, and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally for 5 minutes.
- Remove the pot from the heat and stir in Grand Cru. Stir until the mixture is melted. Fold in the cooked pasta and mix until it is evenly coated with the sauce.
- Scoop about 2 tablespoons of the mac-and-cheese mixture into each muffin cup. Pack the mac and cheese into the muffin cups with the back of a spoon. Sprinkle panko breadcrumbs and remaining cheese on top. Yields 36.
- Bake in the preheated oven until the cheese is melted and the breadcrumbs become golden, 20 to 25 minutes.
- Allow the bites to cool for 5-10 minutes before removing from the muffin cups and serving.
Notes
- Store leftovers in an airtight container for up to 4 days; reheat in microwave or oven at 350°F for best results.
- While freezing is not ideal, baked bites can be frozen after cooling, thawed overnight, and reheated in the oven at 350°F.
- Gluten-free pasta or cauliflower can replace elbow pasta for dietary preferences.
- Dairy-free milk such as unsweetened almond milk and olive oil can be used instead of milk and butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 290mg | 12% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 438IU | 9% |
| Calcium | 387mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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