Save I stumbled onto these little gems one hectic Sunday when I had too much leftover mac and cheese and not enough oven space for a casserole. I pressed the creamy pasta into a muffin tin, topped it with breadcrumbs, and crossed my fingers. Twenty minutes later, I had golden, crusty-edged rounds that my niece grabbed straight off the cooling rack. She called them "mac bites," and the name stuck in our house ever since.
The first time I brought these to a potluck, a friend's kid asked if I could make them "but bigger." I laughed and told him the whole point was the crust. He took three more and declared them perfect as-is. Watching him carefully peel the golden top off before eating the creamy center reminded me why I love cooking for people, it's never just about the food.
Ingredients
- Elbow macaroni: The classic shape for mac and cheese, it holds sauce in every curve and cooks evenly in muffin cups.
- Unsalted butter: Controls the salt level in both the roux and the topping, and adds a clean, creamy richness.
- All-purpose flour: Thickens the sauce into a velvety base that clings to every noodle without turning gluey.
- Whole milk: Creates a smooth, luscious sauce, low-fat milk can work but the texture won't be as indulgent.
- Sharp cheddar cheese: Brings bold, tangy flavor that stands up to baking and doesn't disappear under the breadcrumbs.
- Mozzarella cheese: Melts beautifully and adds a mild creaminess that balances the sharper cheeses.
- Parmesan cheese: A salty, nutty punch that deepens the overall flavor and crisps up gorgeously on top.
- Dijon mustard: A tiny spoonful wakes up the cheese without making it taste mustardy, just brighter.
- Garlic powder: Adds a mellow, savory note that feels like it's been there all along.
- Onion powder: Rounds out the seasoning with a gentle sweetness that fresh onion can't quite match.
- Salt: Enhances every other flavor, taste as you go since cheeses vary in saltiness.
- Black pepper: A whisper of warmth that keeps the dish from tasting flat.
- Panko breadcrumbs: Stays crunchier than regular breadcrumbs and gives each muffin a shatteringly crisp top.
- Fresh parsley: Optional, but a sprinkle of green makes them look restaurant-ready and adds a hint of freshness.
Instructions
- Prep the tin:
- Preheat your oven to 200°C (400°F) and grease each muffin cup generously with butter or spray. Don't skip this or you'll be prying them out later.
- Cook the pasta:
- Boil the macaroni in well-salted water until just shy of tender, about a minute less than the box says. It'll finish cooking in the oven, so you want it firm enough to hold its shape.
- Make the roux:
- Melt 2 tablespoons of butter in a saucepan over medium heat, then whisk in the flour. Stir constantly for a full minute until it smells toasty and turns a pale gold.
- Add the milk:
- Pour in the milk slowly, whisking the whole time so no lumps form. Keep cooking and stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Melt the cheese:
- Pull the pan off the heat and stir in the cheddar, mozzarella, Parmesan, Dijon, garlic powder, onion powder, salt, and pepper. Mix until everything melts into a smooth, glossy sauce.
- Combine pasta and sauce:
- Dump the drained macaroni into the cheese sauce and fold gently until every piece is coated. The sauce should cling without pooling at the bottom.
- Fill the muffin cups:
- Spoon the mac and cheese into each cup, pressing down lightly with the back of the spoon to pack it in. You want them firm enough to hold their shape when you pop them out.
- Make the topping:
- Toss the panko with melted butter and 2 tablespoons of Parmesan in a small bowl. Sprinkle this mixture over each filled cup, pressing it gently so it sticks.
- Bake until golden:
- Slide the tin into the oven and bake for 15 to 18 minutes, until the tops turn a deep golden brown and the edges start to pull away from the sides. Your kitchen will smell incredible.
- Cool and release:
- Let the muffins sit in the tin for 5 minutes to firm up, then run a butter knife around each edge and lift them out. Garnish with parsley if you like.
Save One rainy afternoon, my neighbor knocked on my door holding an empty plate and asking for the recipe. She'd found one of these in her daughter's lunchbox and assumed I'd bought them from a café. When I told her they were homemade, she laughed and said she'd been intimidating herself out of trying mac and cheese for years. We made a batch together that weekend, and she texted me a photo of her kid's face mid-bite. That's the magic of a recipe that feels fancy but isn't fussy.
Swaps and Variations
If you want a smokier flavor, stir a pinch of smoked paprika into the cheese sauce or swap half the cheddar for Gruyère. I've also used Monterey Jack when I wanted something milder, and it worked beautifully. For a little heat, add a dash of cayenne or a spoonful of hot sauce to the sauce before mixing in the pasta. You can even toss in cooked bacon bits, diced ham, or sautéed mushrooms if you want to make them heartier.
Storage and Reheating
These keep in an airtight container in the fridge for up to four days, though they rarely last that long in my house. To reheat, pop them in a 180°C (350°F) oven for about 10 minutes until warmed through and the tops crisp up again. Microwaving works in a pinch, but you'll lose that crunchy edge. I've never tried freezing them, but I imagine they'd do fine wrapped individually and reheated straight from frozen.
Serving Suggestions
I love setting these out on a platter at parties with a little bowl of hot sauce or ketchup on the side for dipping. They're also perfect alongside a simple green salad or roasted vegetables for a light dinner. My favorite way to eat them is still warm from the oven, standing at the counter with a cup of tea, savoring that first bite when the crust shatters and the cheese is still molten.
- Serve them as finger food at game day gatherings or kids' birthday parties.
- Pack them cold in lunchboxes, they taste great at room temperature.
- Pair them with tomato soup for a cozy, nostalgic meal.
Save There's something deeply satisfying about pulling a tray of these golden rounds from the oven and knowing you turned a bowl of pasta into something people will remember. They're proof that the best recipes don't have to be complicated, just made with a little care and a lot of cheese.
Recipe FAQs
- → What type of pasta works best for these muffins?
Elbow macaroni is ideal as it holds sauce well and fits perfectly in muffin tins for even portions.
- → Can I use different cheeses in this dish?
Yes, Gruyère or Monterey Jack can replace cheddar to vary the flavor while keeping the creamy texture.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle on top before baking for a golden, crunchy crust.
- → Is it possible to prepare these ahead of time?
Absolutely, you can bake them in advance and reheat in a 180°C oven for 10 minutes to refresh the texture.
- → Can I add extra seasoning to enhance flavor?
A pinch of smoked paprika added to the cheese sauce adds a subtle smoky depth to the muffins.