It is already your kid’s favorite meal, but it’s taken to the next level with these super-tasty, poppable Mac And Cheese Bites.
My daughter had every food allergy possible as a baby. Luckily, through exposure, her allergies became less severe. We still need to keep an eye on anything containing tree nuts, but finally being able to include milk in her diet was a game changer. When she was two years old, I remember giving her mac and cheese for the first time, and she absolutely LOVED it. Even at five, she seems to never tire of it, but as a foodie, I do. So I came up with these perfectly poppable, flavorful mac and cheese bites to mix things up!
Unlike the fried mac and cheese balls that were popular on bar menus a few years ago, these bites are much simpler to make, less greasy, and can be conveniently baked in a muffin tin. Also, it’s much easier to serve a tray of mac and cheese bites than to dish out multiple servings for your kids’ friends (or your adult friends). Hello, Sunday football, right?
The ingredients for mac and cheese bites are similar to those used in homemade mac and cheese, with the addition of an egg to help bind everything together. We begin with perfectly cooked elbow noodles, then create a creamy sauce using milk and butter. Next, we combine sharp cheddar cheese and cream cheese to achieve a balanced flavor, along with some basic spices. Speaking of spices, my kids are the pickiest eaters. If they see even a speck of pepper, they’ll complain and say it’s too spicy. If your kids are like this, too, feel free to use less spice.
Choosing cheese for the best mac and cheese bites
Cheese is the most critical ingredient in these little mac and cheese bites. Sharp cheddar cheese is not only the traditional flavor in mac and cheese, but it also has the perfect level of meltability. I recommend grating a block of cheddar rather than buying a bag of shredded cheese. Packaged shredded cheese contains an anti-caking agent that prevents it from clumping together, which can alter the flavor and affect the consistency. Aren’t we trying to avoid additives these days anyway? If you’re looking for something a little different, consider American and Gruyère cheeses, which also have perfect meltability.
How do I store leftovers?
Once your mac and cheese bites have cooled completely, they can be stored in an airtight container in the fridge for 3 days. To freeze your bites, start by placing them on a tray in the freezer for 1 hour to flash freeze. Once frozen, toss them into a freezer bag and store for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
I love making these mac and cheese bites for dinner. They offer more variety than a scoop of mac and cheese, and they’re also easier to clean up. They are perfect with Oven Baked BBQ Chicken and a veggie side like Sautéed Asparagus or these quick Garlic Green Beans. Remember, these tasty bites aren’t just for kids. We’re having friends over Sunday to watch football, and I am serving mac and cheese bites and Buffalo Wings with homemade Blue Cheese Dip.
Mac And Cheese Bites
Ingredients
- 8 ounces elbow macaroni
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 2 ounces cream cheese
- Kosher salt to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground mustard
- 1/8 teaspoon black pepper
- 1 large egg beaten
- Nonstick cooking spray
- Green onions chopped (for garnish)
Instructions
- Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk for 1-2 minutes until smooth. Slowly whisk in the milk until the mixture thickens, about 5-7 minutes.
- Add the shredded cheddar and cream cheese, stirring until melted. Season with salt, garlic powder, onion powder, ground mustard, and black pepper.
- Stir the cooked macaroni into the cheese sauce. Allow the mixture to cool for a few minutes, then mix in the beaten egg until well combined.
- Preheat your oven to 400°F. Lightly coat a mini muffin tin with nonstick cooking spray. Spoon the mac and cheese mixture into each cup, filling nearly to the top.
- Bake for 15 minutes or until the tops are lightly golden. Let the bites cool for a few minutes before gently removing them. Garnish with chopped green onions.
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