Mac and Cheese Bites
Mac and Cheese Bites are mini forms of the classic recipe made in mini muffin tins. They're a cheesy, simple & fun appetizer idea that kids and adults love!
Servings: 8 servings
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
- 1 ¼ cups 2% milk
- 2 cups Roth Grand Cru cheese shredded
- 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.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. To reheat, place in the microwave for a minute or in the oven at 350°F for 5 minutes.
Freezing Instructions: I don't recommend freezing these mac and cheese bites, but if you wanted to, here's how to do it. After baking, let the bites cool completely to room temperature. Then lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and then reheat in the oven at 350°F for 5 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of regular pasta, you can use gluten-free pasta. You can also switch out all or some of the pasta for cauliflower
- Instead of milk, you can use dairy-free milk like unsweetened almond milk.
- Instead of butter, you can use olive oil
Nutrition
Calories: 300kcal | Carbohydrates: 26g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 290mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 438IU | Calcium: 387mg | Iron: 1mg
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