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Mac ’n’ Cheese Bites Recipe

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★★★★★

4.8 from 141 reviews

These Mac ‘n’ Cheese Bites are a delicious and creative twist on classic comfort food. Creamy macaroni mixed with a cheddar white sauce is packed into muffin tins and topped with flavorful mushroom sauté, olives or sundried tomatoes, and a crunchy garlic breadcrumb topping. Baked until golden and bubbly, they make perfect party snacks or a fun appetizer.

Ingredients

Scale

Mac ‘n’ Cheese Base

  • 25g butter, plus extra for the tin
  • 25g plain flour
  • 400ml milk
  • 200g macaroni or other short pasta
  • 200g mature cheddar, grated

Toppings

  • 1 tbsp olive oil
  • 100g baby button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped parsley
  • 20g dried breadcrumbs
  • 8 black olives, pitted and sliced
  • 4 sundried tomatoes, sliced
  • 100g grated mozzarella or cheddar

Instructions

  1. Prepare Mushroom Mixture: Heat half the olive oil in a frying pan over high heat. Add the sliced mushrooms and cook for 10 minutes until golden. Stir in half the crushed garlic and the chopped parsley, and fry for an additional minute. Season with salt and pepper to taste, then transfer the mixture to a bowl and set aside.
  2. Make Garlic Breadcrumbs: In the same pan, heat the remaining olive oil. Add the remaining crushed garlic and dried breadcrumbs. Fry for 3 to 5 minutes, stirring frequently, until the breadcrumbs are crispy and golden. Scrape into a separate bowl and set aside.
  3. Make Cheese Sauce: Melt the butter in a saucepan over medium heat. Stir in the plain flour to form a thick paste (roux). Gradually whisk in the milk, adding a splash at a time, until fully incorporated. Continue cooking for 2 to 3 minutes until the sauce thickens.
  4. Cook Pasta: While making the sauce, cook the macaroni in a large pan of boiling salted water for 5 to 6 minutes until just tender. Drain well.
  5. Combine Mac ‘n’ Cheese: Stir the grated mature cheddar into the thickened white sauce until melted and smooth. Fold in the cooked macaroni until evenly coated.
  6. Assemble Bites: Butter a 12-hole muffin tin generously. Divide the mac ‘n’ cheese mixture evenly between the holes, pressing down gently with the back of a spoon to pack it in. Top each with a spoonful of mushroom mixture, then add slices of black olives or sundried tomatoes as desired. Sprinkle grated mozzarella or cheddar cheese over each, then finish with a scattering of the garlic breadcrumbs.
  7. Chill (Optional): You can cover and keep the assembled bites in the fridge for up to 24 hours before baking if preparing ahead.
  8. Bake: Preheat the oven to 220°C (200°C fan/gas mark 7). Bake the bites for 15 minutes until golden and piping hot.
  9. Serve: Allow the bites to cool in the tin for 10 to 15 minutes. Run a spoon around the edges to loosen, then carefully transfer to a plate and serve warm.

Notes

  • You can prepare the bites a day ahead and refrigerate them before baking to save time.
  • Feel free to customize toppings with your favorite vegetables or herbs.
  • Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
  • Use a mix of cheeses like mozzarella and cheddar for a richer flavor.
  • Ensure to cool the bites slightly before unmolding to keep their shape intact.

Keywords: mac and cheese bites, baked mac and cheese, appetizer, party snacks, cheesy bites, mushroom topping, garlic breadcrumbs

Find it online: https://bitesizedbenny.com/mac-n-cheese-bites-recipe/