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Mini macaroni and cheese bites served on a platter

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.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
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.