Tinis Mac and Cheese Bites (Printable)

Bite-sized mac and cheese muffins with crispy tops, ideal for parties or quick snacks.

# Ingredient List:

→ Pasta

01 - 7 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/3 cup shredded mozzarella cheese
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 tsp Dijon mustard
09 - 1/4 tsp garlic powder
10 - 1/4 tsp onion powder
11 - 1/4 tsp salt
12 - 1/8 tsp black pepper

→ Topping

13 - 1/2 cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)

# How to Prepare:

01 - Set oven to 400°F and grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil macaroni in salted water until just al dente, about one minute less than package directions. Drain thoroughly and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring, for 1 minute.
04 - Gradually whisk in milk until smooth. Cook for 3 to 4 minutes, stirring constantly, until mixture thickens.
05 - Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese melts evenly.
06 - Add drained macaroni to the sauce and mix thoroughly to coat all pasta evenly.
07 - Spoon the mac and cheese mixture evenly into the prepared muffin tin, pressing gently to fill each cup completely.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this topping evenly over each filled muffin cup.
09 - Bake for 15 to 18 minutes, until the tops are crisp and golden brown.
10 - Allow muffins to cool 5 minutes in the tin, then run a knife around edges to release. Garnish with parsley if desired and serve warm.

# Expert Suggestions:

01 -
  • These cook faster than you'd expect, and the muffin format means everyone gets their own perfectly portioned serving with a built-in golden crust.
  • They freeze beautifully, which means you can make them on a quiet Sunday and reheat whenever hunger strikes during the week.
  • Kids love them because they're fun and handheld, but adults appreciate that they taste nothing like cafeteria food.
02 -
  • Under-cooking the pasta by a minute matters more than you'd think; it finishes cooking slightly in the oven and keeps from turning into mush.
  • Don't rush the milk into the roux, or you'll end up with a lumpy sauce that no amount of straining can fix.
  • The moment you see the breadcrumb topping turn golden, pull them out; another minute and it goes from crispy to bitter.
03 -
  • Invest in a good whisk and use it aggressively when making the sauce; a lumpy sauce can't be fixed, but constant movement prevents it.
  • Don't let anyone rush you when you're melting the cheese; remove from heat and stir gently, because high heat can make cheese split and separate.
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