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!
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
Tips/Notes
- After filling the mini muffin cups, you will likely have about a cup of the macaroni mixture left over. Use for another purpose.
- 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.
- 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: 141kcalCarbohydrates: 11gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 23mgSodium: 451mgPotassium: 64mgFiber: 0.4gSugar: 1gVitamin A: 243IUVitamin C: 0.01mgCalcium: 142mgIron: 0.3mg
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