Introduction

These Mac ‘n’ Cheese Bites are a delightful twist on a classic comfort food. Crispy on the outside and creamy on the inside, they’re perfect as a snack or party appetizer. Packed with cheesy goodness and topped with flavorful mushrooms, olives, and sundried tomatoes, they’ll quickly become a crowd favorite.

Mac ‘n’ Cheese Bites Recipe - Recipe Image

Ingredients

25g butter, plus extra for the tin
25g plain flour
400ml milk
200g macaroni or other short pasta
200g mature cheddar, grated
1 tbsp olive oil
100g baby button mushrooms, sliced
2 garlic cloves, crushed
2 tsp finely chopped parsley
20g dried breadcrumbs
8 black olives, pitted and sliced
4 sundried tomatoes, sliced
100g grated mozzarella or cheddar

Instructions

Step 1: Heat half the olive oil in a frying pan over high heat. Add the sliced mushrooms and cook for 10 minutes until golden. Stir in half the crushed garlic and the parsley, frying for another minute. Season to taste and transfer the mixture to a bowl.
Step 2: In the same pan, heat the remaining olive oil. Add the remaining garlic and dried breadcrumbs, frying for 3-5 minutes while stirring until the breadcrumbs turn crisp. Scrape this mixture into a separate bowl.
Step 3: Melt the butter in a saucepan over medium heat. Stir in the flour to form a thick paste and gradually whisk in the milk a little at a time until smooth. Cook for 2-3 minutes until the sauce thickens.
Step 4: Meanwhile, cook the macaroni in boiling salted water for 5-6 minutes until al dente. Drain well.
Step 5: Stir the grated cheddar into the white sauce until fully melted, then fold in the cooked macaroni.
Step 6: Butter a 12-hole muffin tin. Divide the mac ‘n’ cheese mixture evenly among the holes, packing it down gently with the back of a spoon.
Step 7: Top each portion with the mushroom mixture, sliced olives or sundried tomatoes, then sprinkle with the grated mozzarella or cheddar and the garlic breadcrumbs.
Step 8: Preheat the oven to 220°C (200°C fan)/gas mark 7. Bake the bites for 15 minutes until golden and piping hot.
Step 9: Let them cool in the tin for 10-15 minutes. Loosen the edges with a spoon, then carefully transfer the bites to a plate and serve.

Tips & Variations

Use different cheeses like smoked cheddar or Gruyère for a unique flavor twist.
For a vegetarian option, omit olives and sundried tomatoes or substitute with roasted red peppers.
Make the mushroom topping ahead of time to save prep time.
Sprinkle some chili flakes on top before baking if you like a bit of heat.

Storage

Store any leftover mac ‘n’ cheese bites covered in the fridge for up to 24 hours. To reheat, warm them in a preheated oven at 180°C (160°C fan)/gas mark 4 for 8-10 minutes until heated through and crispy again. They are best enjoyed fresh but can be frozen for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well. Avoid long pasta as it’s harder to fit neatly into the muffin tin.

What can I use instead of dried breadcrumbs?

If you don’t have dried breadcrumbs, crushed crackers or panko breadcrumbs make excellent substitutes and will add a nice crunch on top.

Mac ‘n’ Cheese Bites Recipe

Print Recipe

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4.9 from 116 reviews

Deliciously crispy Mac ‘n’ Cheese Bites topped with savory mushrooms, olives, sundried tomatoes, and a cheesy garlic breadcrumb crust. These bite-sized snacks combine creamy mac and cheese with flavorful toppings, perfect for parties or a comfort snack.

Author: zara
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 12 mac ‘n’ cheese bites 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Mac & Cheese Base

25g butter, plus extra for greasing
25g plain flour
400ml milk
200g macaroni or other short pasta
200g mature cheddar, grated

Toppings

1 tbsp olive oil, divided
100g baby button mushrooms, sliced
2 garlic cloves, crushed, divided
2 tsp finely chopped parsley
20g dried breadcrumbs
8 black olives, pitted and sliced
4 sundried tomatoes, sliced
100g grated mozzarella or cheddar

Instructions

Prepare the Mushroom Topping: Heat half the olive oil in a frying pan over high heat. Add the sliced mushrooms and cook for 10 minutes until golden. Stir in half the crushed garlic and the finely chopped parsley, frying for 1 more minute. Season with salt and pepper to taste, then transfer the mushroom mixture to a bowl and set aside.
Prepare the Garlic Breadcrumbs: In the same pan, heat the remaining olive oil. Add the remaining crushed garlic and dried breadcrumbs. Fry for 3-5 minutes, stirring continuously until the breadcrumbs become crisp and golden. Transfer to a separate bowl.
Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Stir in the plain flour to create a thick paste (roux). Gradually add the milk in small splashes, whisking continuously to avoid lumps. Continue cooking and whisking for 2-3 minutes until the sauce has thickened.
Cook the Pasta: Meanwhile, cook the macaroni in a pot of boiling salted water for 5-6 minutes until just tender. Drain well.
Combine Pasta and Cheese Sauce: Stir the grated mature cheddar into the thickened white sauce until fully melted. Fold in the drained macaroni gently to coat evenly with the cheese sauce.
Assemble the Bites: Butter a 12-hole muffin tin. Divide the mac and cheese mixture evenly among the holes, firmly packing it down with the back of a spoon. Top each portion with a spoonful of mushroom mixture, a few slices of black olives or sundried tomatoes, then sprinkle the grated mozzarella or cheddar and finish with a generous scattering of the garlic breadcrumbs.
Chill if Desired: The prepared mac ‘n’ cheese bites can be covered and stored in the fridge for up to 24 hours before baking.
Bake the Bites: Preheat the oven to 220°C (200°C fan) / gas mark 7. Bake the bites for 15 minutes until they are golden brown and piping hot.
Cool and Serve: Allow the bites to cool in the tin for 10-15 minutes. Loosen the edges with a spoon and transfer carefully to a serving plate. Serve warm.

Notes

Use mature cheddar for a rich and tangy cheese flavor.
Mushroom mixture adds a savory, umami topping that complements the creamy mac and cheese.
Breadcrumb topping provides crunch and garlic flavor contrast.
Can be prepared ahead and baked just before serving.
Ensure to pack the mac and cheese firmly in the muffin tin to hold shape after baking.
Substitute olives and sundried tomatoes with other favorite toppings as desired.
Leftovers can be refrigerated but best eaten within 24 hours.

Keywords: mac and cheese bites, cheesy snacks, baked mac and cheese, finger food, party appetizers