Description
Irresistible, crispy Mac and Cheese Bites with a crunchy breadcrumb coating. Perfect for parties or quick family snacks, and easily adaptable to be gluten-free.
Ingredients
- Elbow Macaroni (12 oz / 340g): Classic shape for holding cheesy goodness.
- Butter (1/4 cup / 57g): Foundation for the roux, rich flavor.
- All-Purpose Flour (1/4 cup / 30g): Thickens the cheese sauce.
- Whole Milk (3 cups / 720ml): Creaminess and body for the sauce.
- Sharp Cheddar Cheese (3 cups / 340g, shredded): Core cheesy flavor, melts beautifully.
- Monterey Jack or Colby (1 cup / 113g, shredded): Adds extra melty texture and mildness.
- Salt (1 tsp / 5g)
- Black Pepper (1/2 tsp / 1g)
- Garlic Powder (1/2 tsp / 1g)
- Dry Mustard (1/4 tsp / 0.5g): Essential seasonings to enhance the cheese.
- Panko Breadcrumbs (2 cups / 100g): For superior crunch and golden finish.
- Melted Butter (1/4 cup / 57g): Helps breadcrumbs crisp and adhere.
Instructions
- Cook the Macaroni: Boil water, add salt, and cook macaroni al dente according to package directions. Drain well and set aside. Don’t overcook!
- Make the Velvety Cheese Sauce: In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour to create a roux; cook for 1 minute until lightly golden and fragrant. Gradually whisk in milk until smooth. Bring to a gentle simmer, stirring constantly, until thickened (it should coat the back of a spoon). Remove from heat. Stir in shredded cheeses, salt, pepper, garlic powder, and dry mustard until melted and smooth. The sauce should be rich and glossy.
- Combine and Chill: Add the cooked macaroni to the cheese sauce and stir until fully coated. The mixture will be thick. Pour into a greased 9×13 inch baking dish, spreading evenly. Cover tightly with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, until firm enough to handle. This is crucial for forming solid Mac and Cheese Bites!
- Form the Bites: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Using a small scoop or your hands, form the chilled mac and cheese into 1.5-2 inch balls or squares. You should get about 30-40 Mac and Cheese Bites. Troubleshooting: If mixture is too sticky, wet hands slightly. If it’s too soft, chill longer.
- Coat and Bake to Crispy Perfection: In a shallow dish, combine panko breadcrumbs and melted butter. Toss to coat. Gently roll each mac and cheese bite in the buttered breadcrumbs, pressing lightly to ensure a good coating. Place on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and the breadcrumbs are crispy. For extra crispiness, broil for the last 1-2 minutes, watching carefully to prevent burning. Variation: For air fryer Mac and Cheese Bites, cook at 375°F (190°C) for 8-12 minutes, shaking basket halfway through, until golden and crispy.
Notes
- Substitutions & Swaps: For heat, add diced jalapeños (1-2, seeded) or a pinch of cayenne. For savory depth, use cooked, crumbled bacon (1/2 cup / 60g) or finely chopped cooked ham. Experiment with cheeses like Gruyere, smoked gouda, or Fontina. For a gluten-free version, use gluten-free pasta and gluten-free panko breadcrumbs. For dairy-free, use plant-based milk and cheese alternatives (note: texture may vary).
- Quality Tips: Always shred block cheeses yourself for the creamiest sauce, avoiding anti-caking agents in pre-shredded varieties. Panko breadcrumbs are essential for superior crispiness.
- Technique & Chilling: Thorough chilling of the mac and cheese mixture for at least 2-4 hours (or overnight) is crucial for the bites to hold their shape. Bake in a single layer without overcrowding the baking sheet for even browning.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze cooled bites on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2-3 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in an air fryer for 5-8 minutes until heated through and crispy.
- Cautions: Be careful when broiling for crispiness as breadcrumbs can burn quickly. Ensure bites are thoroughly cooked, especially if frozen.
- Nutritional Information: The provided nutritional data is an estimate, as it was not included in the original recipe article.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4 bites
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Mac and Cheese Bites