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To make these tasty white cheddar mac and cheese bites, you'll need a few simple items. Here’s the list of ingredients: - 2 cups elbow macaroni - 4 tablespoons unsalted butter - 1/4 cup all-purpose flour - 2 cups whole milk - 2 cups sharp white cheddar cheese, shredded - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1 cup breadcrumbs (panko preferred) - 2 large eggs, beaten - Cooking spray or butter for greasing Each ingredient plays a key role in making these bites creamy and flavorful. The elbow macaroni gives the dish its base. The butter and flour work together to create a smooth cheese sauce. Whole milk adds richness, while sharp white cheddar and Parmesan cheese bring a bold taste. The garlic and onion powders add depth, and the breadcrumbs give a crispy top. Finally, the eggs help bind everything, ensuring each bite holds together perfectly. Don't forget to grease your muffin tin, so the bites release easily! {{ingredient_image_1}} First, set your oven to 375°F (190°C). While it heats, grease a mini muffin tin with cooking spray or butter. This step helps the bites come out easily. Next, bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside. In the same pot, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 1/4 cup of all-purpose flour. Cook for about 2 minutes until it’s golden. Slowly pour in 2 cups of whole milk while whisking to avoid lumps. Keep stirring until the sauce thickens and bubbles. Reduce the heat to low. Add 2 cups of sharp white cheddar cheese and 1/2 cup of grated Parmesan cheese. Stir until the cheese melts completely. Then, mix in 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and pepper to taste. Fold the cooked macaroni into the cheese sauce. Make sure each piece of pasta is coated well. Let the mix cool slightly before stirring in 2 beaten eggs. This helps bind everything. Spoon the mixture into your greased muffin tin, filling each cup to the top and pressing down gently. Sprinkle 1 cup of panko breadcrumbs evenly over each mac and cheese bite. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy. After baking, let them cool in the tin for a few minutes. Then gently pop them out and enjoy! To make your cheese sauce creamy, start with a good roux. Melt the butter in a pot and whisk in the flour. Cook this for about two minutes until it turns golden. Then, slowly add the milk while whisking. This step helps to avoid lumps. Keep stirring until the sauce thickens. Once thick, reduce the heat and add your cheeses. Sharp white cheddar and Parmesan melt well and give a rich flavor. Stir until smooth and creamy. For the best flavor, use sharp white cheddar cheese. It has a strong taste that stands out. Parmesan adds a nice nutty finish. If you want, try mixing in some Gruyère or Monterey Jack for variety. Each cheese brings its own twist to the bites. Avoid pre-shredded cheese if you can. It often contains anti-caking agents that can affect the meltiness. To keep your bites from getting soggy, make sure the pasta is al dente. This means it should be firm when you bite into it. Drain the pasta well and let it cool a bit before mixing it with the cheese sauce. When preparing to bake, fill the muffin tin but don’t pack the mixture too tightly. This allows air to circulate and crisp the bites. Lastly, use panko breadcrumbs on top. They give a great crunch that contrasts with the creamy inside. Pro Tips Use Quality Cheese: Opt for a high-quality sharp white cheddar for the best flavor. The better the cheese, the creamier and more delicious your bites will be. Chill the Mixture: After combining the pasta and cheese sauce, let the mixture cool in the fridge for about 30 minutes before filling the muffin tin. This helps the bites hold their shape better while baking. Breadcrumb Variations: Experiment with different types of breadcrumbs like seasoned or herb-infused panko for added flavor and texture. You can also mix in some grated cheese with the breadcrumbs for an extra cheesy topping. Perfect Dipping Sauce: Serve these mac and cheese bites with a side of marinara or spicy ketchup for a tasty contrast. A sprinkle of crushed red pepper flakes can also add a nice kick! {{image_2}} Adding bacon to your mac and cheese bites makes them even better. You can use cooked, crumbled bacon. This adds a nice crunch and flavor. You can also try cooked chicken or crab meat for a twist. Just mix the protein into the cheese sauce before combining it with the pasta. This gives each bite a tasty surprise. I love adding veggies to my mac and cheese bites. You can mix in steamed broccoli, spinach, or diced bell peppers. These add color and nutrition. Just chop the veggies small and stir them into the cheese sauce. This way, you keep the same creamy texture while boosting the flavor. For those who enjoy a kick, try adding some heat! You can mix in diced jalapeños or a splash of hot sauce. This gives your bites a spicy twist. You can also sprinkle some cayenne pepper into the cheese sauce. Adjust the spice level to your taste. It’s a fun way to switch things up! After enjoying your White Cheddar Mac & Cheese Bites, let them cool. Place them in an airtight container. Store in the fridge for up to three days. Make sure they are fully cooled to prevent sogginess. If you use a glass container, it helps keep them fresh. To reheat your bites, preheat your oven to 350°F (175°C). Place the bites on a baking sheet. Bake for about 10-15 minutes. This keeps them crispy. You can also use a microwave, but they may lose some crunch. Heat them in 30-second intervals until warm. You can freeze these bites for later. First, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a freezer bag. They last up to three months in the freezer. When ready to enjoy, bake them straight from the freezer. Add a few extra minutes to the baking time. This way, you always have a tasty snack on hand! You can pair these bites with a few tasty options. Try marinara sauce for a classic dip. Spicy ketchup adds a nice kick. A fresh salad can balance the rich flavors too. For a fun twist, serve them with a creamy ranch or garlic aioli. Yes, you can prep these bites in advance. After filling the muffin tin, cover and chill them. They can stay in the fridge for up to a day. Just bake them when you are ready to serve. This makes it easy for parties or family meals. Absolutely! These bites freeze well. After baking, let them cool completely. Place them in an airtight container. They can stay in the freezer for up to three months. When you’re ready, thaw and reheat them in the oven. To make these bites gluten-free, swap regular flour for gluten-free flour. Use gluten-free breadcrumbs too. Make sure your pasta is gluten-free as well. These changes keep all the great flavors while making them safe for gluten-free diets. The best way to reheat is in the oven. Preheat the oven to 350°F (175°C). Place the bites on a baking sheet. Bake for about 10-15 minutes until they are warm and crispy. This keeps them from getting soggy. You’ve learned how to make delicious white cheddar mac and cheese bites. We covered key ingredients, easy steps, and tips for creamy results. Remember, you can personalize these bites with proteins or veggies to match your taste. Proper storage lets you enjoy them later, too. I hope you feel excited to try this fun recipe. Your kitchen adventure starts now. Enjoy every bite!

White Cheddar Mac & Cheese Bites

Delicious bite-sized mac and cheese with a crispy breadcrumb topping.
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 4 tablespoons unsalted butter
  • 1 quarter cup all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp white cheddar cheese, shredded
  • 1 half cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 half teaspoon onion powder
  • to taste salt and pepper
  • 1 cup breadcrumbs (panko preferred for extra crunch)
  • 2 large eggs, beaten
  • as needed cooking spray or additional butter for greasing

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a mini muffin tin with cooking spray or butter.
  • In a large pot of salted boiling water, cook the elbow macaroni according to package directions until al dente. Drain and set aside.
  • In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 2 minutes until golden.
  • Gradually pour in the milk, whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens and is bubbly.
  • Reduce heat to low and stir in the sharp white cheddar and Parmesan cheese until completely melted and smooth. Add garlic powder, onion powder, salt, and pepper to taste.
  • Fold the cooked macaroni into the cheese sauce until evenly coated.
  • Allow the mixture to cool slightly before stirring in the beaten eggs. This will help bind the mixture together.
  • Spoon the mac and cheese mixture into the prepared muffin tin, filling each cup to the top and pressing down slightly.
  • Sprinkle panko breadcrumbs evenly over the top of each mac and cheese bite.
  • Bake in the preheated oven for about 20-25 minutes or until the tops are golden brown and crispy.
  • Once done, remove from the oven and let them cool in the tin for a few minutes before gently popping them out.

Notes

Serve warm with marinara or spicy ketchup for dipping. Garnish with fresh parsley or microgreens.
Keyword appetizer, bites, cheddar, mac and cheese