Mini Macaroni and Cheese Bites

why make this recipe

Mini Macaroni and Cheese Bites are perfect for any occasion. They make a great snack, appetizer, or even a fun side dish. These little bites pack a big flavor punch and are sure to please both kids and adults alike. Plus, they are easy to make and can be ready in just about half an hour!

how to make Mini Macaroni and Cheese Bites

Ingredients

• 12 oz. elbow macaroni (you may have a little left over)
• 5 oz. garlic and herb cheese (boursin, alouette, or any soft spreadable herbed cheese)
• 2 1/2 cups shredded sharp cheddar cheese
• 2 tbsp. cold unsalted butter
• 2 large eggs
• 3/4 cups milk
• 1/4 cup sour cream
• Pinch salt and pepper
• For the crust:
  • 2 cups crushed Ritz Crackers
  • 6 tbsp. butter (melted)
  • 1/2 cup shredded sharp cheddar cheese

Directions

1. Preheat your oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
2. Melt 6 tbsp. of butter, then mix in the crushed Ritz and 1/2 cup of cheddar. Press about 1 tsp. of the crumb mixture into the bottom of each mini muffin tin until it is firmly packed. The crust should rise slightly on the sides.
3. Cook the macaroni noodles in boiling water until they are a few minutes shy of al dente. Once done, strain them and place them in a large bowl.
4. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, salt, and pepper to the noodles. Mix everything together until the cheese starts to melt and there are no large clumps left.
5. Spoon about 1-2 tsp. of this mixture into each well over the prepared crust.
6. Bake for 12-14 minutes. After baking, let them cool for at least 10 minutes. Removing them too early will cause them to crumble.
7. After 10 minutes, run a knife around the edges of each bite and gently remove them. Serve warm and enjoy!

how to serve Mini Macaroni and Cheese Bites

These bites are best served warm, straight from the oven. You can enjoy them on their own or with a side of marinara sauce for dipping. They are also great for parties, picnics, or movie nights.

how to store Mini Macaroni and Cheese Bites

Store any leftovers in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, simply pop them in the oven or microwave until warm.

tips to make Mini Macaroni and Cheese Bites

• Make sure to pack the crust firmly to prevent it from crumbling when you remove the bites.
• Feel free to adjust the cheese types based on your preference. Mixing different cheeses can add more flavor.
• If you want a crispier crust, bake them a couple of minutes longer, but watch them closely to avoid burning.

variation

You can add cooked bacon bits, jalapeños, or vegetables like spinach or broccoli to the cheese mixture for added flavor and nutrition.

FAQs

Can I use gluten-free pasta?
Yes, you can substitute regular elbow macaroni with gluten-free elbow pasta to make these bites gluten-free.

Can I freeze Mini Macaroni and Cheese Bites?
Yes, you can freeze them after baking. Just make sure they are fully cooled before placing them in an airtight container. They can be reheated directly from frozen.

How do I know when they are done baking?
They are done when the edges are slightly golden and the filling is set. A toothpick inserted into the center should come out clean or with just a few cheesy crumbs.

Mini Macaroni and Cheese Bites

Mini Macaroni and Cheese Bites are a delicious snack or appetizer, perfect for any occasion. These cheesy bites are easy to make and loved by both kids and adults.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 30 minutes mins

Servings: 24 bites

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Macaroni Filling

• 12 oz elbow macaroni You may have a little leftover
• 5 oz garlic and herb cheese (boursin, alouette, or any soft spreadable herbed cheese)
• 2 1/2 cups shredded sharp cheddar cheese
• 2 tbsp cold unsalted butter
• 2 large eggs
• 3/4 cups milk
• 1/4 cup sour cream
• 1 pinch salt
• 1 pinch pepper

Crust

• 2 cups crushed Ritz Crackers
• 6 tbsp butter (melted)
• 1/2 cup shredded sharp cheddar cheese

Method

 

Preparation

1. Preheat your oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
2. Melt 6 tbsp. of butter, then mix in the crushed Ritz and 1/2 cup of cheddar. Press about 1 tsp. of the crumb mixture into the bottom of each mini muffin tin until it is firmly packed. The crust should rise slightly on the sides.
3. Cook the macaroni noodles in boiling water until they are a few minutes shy of al dente. Once done, strain them and place them in a large bowl.
4. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, salt, and pepper to the noodles. Mix everything together until the cheese starts to melt and there are no large clumps left.
5. Spoon about 1-2 tsp. of this mixture into each well over the prepared crust.

Baking

1. Bake for 12-14 minutes. After baking, let them cool for at least 10 minutes. Removing them too early will cause them to crumble.
2. After 10 minutes, run a knife around the edges of each bite and gently remove them.
3. Serve warm and enjoy!

Notes

These bites are best served warm, straight from the oven. They can be enjoyed on their own or with a side of marinara sauce for dipping. For storage, keep leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, pop them in the oven or microwave until warm.