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Three-Cheese Mac and Cheese Bites.
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5 from 4 votes

Ultimate Three-Cheese Mac & Cheese Bites

Three-Cheese Mac and Cheese Bites are the ultimate appetizer, perfect for game day, parties, snacks, or a cheesy treat any time!
Prep Time10 minutes
Cook Time27 minutes
Cooling from the oven.10 minutes
Total Time47 minutes
Course: 4th of July, Appetizer, Game Day
Cuisine: Amercan
Servings: 24 Mac & Cheese Bites
Calories: 141kcal
Author: Chula King

Equipment

  • 24 cup mini-muffin pan
  • 2 Tablespoon ice cream scoop
  • Nonstick spray

Ingredients

  • 2 cups (8 ounces) dry elbow macaroni
  • 1 tablespoon Kosher salt
  • 4 ounces cream cheese, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup (8 ounces) milk
  • 1 teaspoon dry mustard
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 cups (8 ounces) shredded extra sharp cheddar cheese, divided
  • 1 ½ cups (6 ounces) shredded Monterey Jack cheese
  • ½ cup Panko bread crumbs
  • 1 ½ tablespoons olive oil

Instructions

  • Preheat oven to 400°F. Spray the cups of a 24-cup mini muffin pan with nonstick spray. Set aside.
  • Add one tablespoon of Kosher salt to a large saucepan with water. Bring to a boil; add the macaroni and cook, stirring occasionally, for seven minutes. Drain the macaroni in a wire mesh strainer or colander.
  • Return the hot, drained macaroni to the saucepan; add the cream cheese and butter. Stir until the cream cheese and butter are melted and coat the macaroni.
  • Add the milk, dry mustard, ¼ teaspoon of Kosher salt, and ¼ teaspoon of black pepper. Stir to combine.
  • Add 1 ½ cups of cheddar cheese and the Monterey Jack cheese; stir to combine.
  • Combine the Panko bread crumbs and olive oil in a small bowl. Add about ½ teaspoon of the bread crumbs to the prepared mini muffin pan cups.
  • Using a 2-tablespoon ice cream scoop, add the macaroni mixture to each cup of the mini muffin pan. Top each cup with reserved cheddar cheese and ½ teaspoon of the Panko bread crumbs. (See Tip 1
  • Bake in a preheated 400°F oven for 20 minutes, or until the cheese is melted and bubbly and the tops are golden brown.
  • Remove from the oven; allow to cool for 10 minutes before removing the mac & cheese bites.
  • If desired, garnish with minced parsley or chives.
  • Yield: 24 three-cheese mac & cheese bites. (See Tips 2 and 3)

Video

Notes

  1. After filling the mini muffin cups, you will likely have about a cup of the macaroni mixture left over. Use for another purpose.
  2. Allow leftovers to come to room temperature and store in an airtight container in the refrigerator for up to three days or freeze for up to three months.
  3. To reheat, allow the mac & cheese bits to come to room temperature and then bake in a preheated 350°F oven for 10 minutes. They can also be reheated in the microwave, but will not retain their crispiness.

Nutrition

Calories: 141kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 451mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 0.01mg | Calcium: 142mg | Iron: 0.3mg