Introduction

Oh, macaroni and cheese. Just the mention of it brings back memories of cozy evenings and happy tummies, doesn’t it? There’s something so comforting about that creamy, cheesy goodness. But what if I told you you could take that classic comfort and turn it into irresistible, bite-sized appetizers that everyone will adore? These Mac and Cheese Bites are a game-changer! They’re surprisingly simple to whip up, making them perfect for a quick weeknight treat or an impressive addition to your next party spread. Get ready to fall in love all over again!

Why You’ll Love This Recipe

Fast: Whip up these delicious bites in no time, perfect for when cravings strike or guests are on their way.
Easy: Seriously, even if you’re new to the kitchen, you can totally nail these. No fancy techniques needed!
Giftable: Imagine a batch of these warm, cheesy delights as a homemade gift. Talk about thoughtful!
Crowd-pleasing: From toddlers to grandparents, everyone adores mac and cheese, and these bites are a guaranteed hit.

Ingredients

Alright, let’s gather our goodies. You’ll need just a few simple things to create these little pockets of joy:

8 ounces elbow macaroni: Our cheesy foundation! Any small pasta shape will work, but elbow macaroni is classic for a reason.
2 tablespoons unsalted butter: For that silky smooth sauce base.
2 tablespoons all-purpose flour: This helps thicken our glorious cheese sauce.
½ teaspoon garlic powder: A little secret weapon for a subtle savory kick.
½ teaspoon mustard powder: Don’t skip this! It enhances the cheese flavor beautifully.
½ teaspoon salt: To bring all those flavors together.
Pepper to taste: Freshly ground black pepper adds a lovely warmth.
1 ¼ cups 2% milk: Whole milk works too if that’s what you have on hand, for an even richer sauce.
2 cups shredded Grand Cru cheese: Oh, Grand Cru! This cheese is chef’s kiss. It melts like a dream and has a nutty, complex flavor that elevates these bites. If you can’t find it, a good Gruyère or sharp cheddar blend will be fantastic too!
¼ cup panko breadcrumbs: For that perfect golden, crispy topping. Panko gives you an extra crunch!

How to Make It

Ready to get cooking? It’s as easy as 1-2-3… well, 9! Let’s do this!

First things first, cook your elbow macaroni according to the package directions. Make sure to drain it really well and set it aside for now.
Grab a saucepan and melt your butter over medium heat. Once it’s all melty and happy, whisk in the flour, garlic powder, mustard powder, salt, and pepper. You’ll want to cook this mixture for about 1 minute, whisking constantly. This cooks out any raw flour taste and creates a lovely roux.
Now, gradually whisk in the milk, a little at a time, making sure it’s nice and smooth before adding more. Keep whisking until everything is combined. Bring it to a gentle simmer, stirring all the while, until the sauce starts to thicken. It should be coating the back of a spoon beautifully.
Remove the saucepan from the heat – this is important so your cheese doesn’t get oily! Now, stir in your shredded Grand Cru cheese until it’s completely melted and your sauce is wonderfully smooth and luscious.
It’s time for the mac to meet its cheesy destiny! Add the cooked macaroni to your glorious cheese sauce and stir it all together until every single piece of pasta is coated.
Transfer this cheesy mixture into your baking dish and spread it out nice and even.
Sprinkle the panko breadcrumbs all over the top. This is where the magic happens for that golden, crispy crust.
Bake in your preheated oven at 375°F (190°C) for about 15-20 minutes. You’re looking for that gorgeous golden-brown color and a bubbly, irresistible finish.
The hardest part? Let it cool slightly before you cut it into bite-sized pieces. Patience, my friends! It’ll be worth it.

Substitutions & Additions

Feeling adventurous? Or maybe you’re working with what you’ve got in the pantry? I love getting creative in the kitchen, and these bites are super forgiving!

Cheese Swap: While Grand Cru is divine, feel free to use a mix of your favorite cheeses! Sharp cheddar, Monterey Jack, Fontina, or even a touch of Parmesan would be delicious.
Pasta Shapes: Shells, rotini, or even penne work wonderfully if you don’t have elbow macaroni.
Spice it Up: A pinch of cayenne pepper or a dash of hot sauce in the cheese sauce adds a lovely little kick.
Veggies: Finely chopped broccoli florets, peas, or even some sautéed mushrooms can be stirred in with the macaroni for extra goodness.
Herbs: Fresh chives or parsley sprinkled over the top before serving add a burst of color and freshness.

Tips for Success

A few little tricks can make your Mac and Cheese Bites even more spectacular:

Don’t Overcook the Pasta: Cook the macaroni just until al dente (with a slight bite). It will continue to cook in the oven.
Low and Slow for the Sauce: Whisking the flour and butter for a minute before adding milk is key to a smooth sauce. Don’t rush this step!
Grate Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can make your sauce a little less smooth. Grating your own from a block makes a world of difference.
Prep Ahead: You can absolutely make the macaroni and cheese mixture up to a day in advance. Just let it cool completely, cover it tightly, and store it in the fridge. When you’re ready to bake, transfer it to the dish, top with breadcrumbs, and bake as usual (you might need a few extra minutes if it’s cold from the fridge).

How to Store It

Got leftovers? Lucky you! Once cooled, you can store these Mac and Cheese Bites in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop them back into a 350°F (175°C) oven for about 10-15 minutes until warmed through and the topping is re-crisped. They’re also surprisingly good at room temperature if you can’t get to the oven!

FAQs

Q: Can I make these ahead of time?

A: Yes! You can prepare the mac and cheese mixture the day before. Store it covered in the fridge, then spread in your baking dish, top with breadcrumbs, and bake when ready. You may need to add a few extra minutes to the baking time.

Q: What kind of cheese is best?

A: Grand Cru is fantastic for its melting and flavor! However, any good melting cheese like sharp cheddar, Gruyère, or a blend will work beautifully. Grating your own cheese from a block usually gives the smoothest sauce.

Q: Can I freeze these?

A: While I haven’t personally tested freezing these, I imagine you could freeze the baked and cooled bites. Thaw them in the refrigerator and reheat in the oven to re-crisp the topping. Enjoy!

Golden & Cheesy Mac and Cheese Bites

Irresistible, bite-sized appetizers made from classic macaroni and cheese, baked with a crispy panko topping.

Print Recipe Pin Recipe

Cook Time 20

Equipment

Saucepan
Whisk
Baking dish
Oven

Ingredients

Main ingredients

8 ounces elbow macaroni or any small pasta shape
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
0.5 teaspoon garlic powder
0.5 teaspoon mustard powder
0.5 teaspoon salt
pepper to taste
1.25 cups 2% milk whole milk also works
2 cups shredded Grand Cru cheese or Gruyère/sharp cheddar blend
0.25 cup panko breadcrumbs

Instructions

Cook elbow macaroni according to package directions, drain well, and set aside.
Melt butter in a saucepan over medium heat. Whisk in flour, garlic powder, mustard powder, salt, and pepper. Cook for 1 minute, whisking constantly, to create a roux.
Gradually whisk in milk, a little at a time, until smooth. Bring to a gentle simmer, stirring, until the sauce thickens and coats the back of a spoon.
Remove from heat. Stir in shredded cheese until completely melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir until all pasta is coated.
Transfer the cheesy macaroni mixture to a baking dish and spread evenly.
Sprinkle panko breadcrumbs over the top.
Bake at 375°F (190°C) for 15-20 minutes, until golden brown and bubbly.
Let cool slightly before cutting into bite-sized pieces.

Notes

Grating your own cheese from a block will result in a smoother sauce. These bites can be prepped a day in advance.