Mac and Cheese Bites
Updated Oct 30, 2025
Mac and cheese bites made with creamy homemade cheese sauce, elbow pasta, and a crispy panko topping baked in mini muffin tins.
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Try my homemade mac and cheese bites!
Mac and cheese bites are basically the reason I never make “just enough” mac and cheese. I always plan for extras so I can turn the leftovers into these little bites later. They’ve got a creamy center and crispy edges that make them impossible to stop eating.
I make these mac and cheese bites for everything. School snacks, game days, or just a random Tuesday when I want something fun. They’re simple, a little nostalgic, and everyone in my house grabs them straight out of the pan before they even hit the plate.
Happy Cooking!
– Yumna
Mac and Cheese Bites Ingredients
- Elbow pasta: Stick with elbow macaroni or another small shape like shells so the mixture packs tightly in the muffin cups.
- Butter: Use unsalted butter to control the salt level.
- Flour: All-purpose flour thickens the cheese sauce. Measure accurately so it doesn’t get too pasty.
- Seasonings: Garlic powder, mustard powder, salt, and pepper
- Milk: Use warm 2% milk to keep the sauce smooth and prevent separation.
- Cheeses (cheddar and Monterey Jack): Shred from a block for the best melting texture; pre-shredded cheese can make the sauce grainy.
- Panko breadcrumbs: These Japanese-style breadcrumbs are larger, flakier, and crunchier than regular breadcrumbs. If you don’t have panko, you can use regular breadcrumbs, gluten-free breadcrumbs, or follow my recipe for how to make breadcrumbs.
How to Make Mac and Cheese Bites
Mac and Cheese Bites Recipe
Video
Ingredients
- 8 ounces elbow pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ cups 2% milk
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 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, mustard powder, salt and pepper, and stir to combine, about 2 minutes. Add the milk 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 add the cheese, stirring until melted. Fold the cooked pasta into the pot, or pour the cheese over the cooked pasta in a large bowl, and stir until evenly coated.
- Scoop about 2 tablespoons of the mac and cheese mixture into each prepared muffin cup. Pack it in with the back of a spoon to help the bites hold their shape. Sprinkle panko breadcrumbs on top.
- Bake until the cheese melts and the breadcrumbs are golden, 20–25 minutes.
- Cool the bites for 5–10 minutes before removing from the muffin cups and serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Grate your own cheese. Store-bought shredded cheese often has anti-caking agents, which can prevent the cheese from melting well and binding to the pasta. Also, sometimes it has a powder residue or grainy texture from the caking agents. Use high-quality cheese and grate it yourself for the best results!
- Add a layer of cheese on the bottom of the muffin tins. This is optional, but it helps the bites pop out of the pan more easily when they finish baking.
- Let them rest. When the baked mac and cheese bites come out of the oven, the cheese will be really melty. Let them sit for 5–10 minutes so the cheese can harden and the bites can hold their shape.
Serving Ideas
- Salads: Corn Tomato Avocado Salad, Mixed Greens Salad, Brussels Sprouts Caesar Salad
- Mains: Grilled Beef Kabobs, Grilled BBQ Shrimp, Pan Seared Chicken Thighs
- Dips: Ranch Dip, Marinara Sauce, Spinach Artichoke Dip
FAQs
Yes, but if you do, I recommend cracking an egg into the mixture before spooning it into the muffin cups. Larger mac and cheese bites are more likely to fall apart, and the egg helps bind the mixture together when baking.
Don’t skip the step of pressing the mac and cheese mixture firmly into the muffin cups before baking! This helps the mac and cheese balls hold their shape. If you don’t press the mixture firmly enough, they may fall apart.
Comments
Hi there! How do these keep in the freezer?
Hi! I just added this to the recipe notes. Make sure the mac and cheese bites are completely cooled, then place them on a baking sheet and freeze until solid. Then transfer to an airtight container or freezer bag for long-term storage.
So easy to make. I had to substitute Parmesan cheese. But my grand daughter loved them WITH Chick-fil-a sauce!
Yay, glad she liked them!
I like your recipes
Aww, thank you!
Very good. Subbed cheese as that one not available. Makes 24 not 36 with 8 oz of pasta.
Thank you! It will depend on the size of your bites, so you can make more or less based on your preference.
that particular cheese is not available here. what can i use instead?
Hi there, you an use Swiss cheese or parmesan cheese. Hope that helps!
Cheesy, simple and easy to make. Love the idea of using the muffin pan.