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This post is sponsored by Cache Valley Creamery. All thoughts and opinions are my own.
These Baked Mac and Cheese Bites are crispy, cheesy, and just a little bit spicy-everything you love about classic mac and cheese in a fun, bite-sized form. Perfect for parties or game day, they're baked in mini muffin tins with a golden breadcrumb topping that's impossible to resist.
Mac and cheese has always been a family favorite in our house, but I wanted to give it a fun twist with a little heat and a crispy bite. These spicy mac and cheese bites are baked instead of fried and make the perfect hand-held snack or comforting side dish when you want something crowd-pleasing with a kick.
Serve this comfort food appetizer with Chicago-Style Hot Dogs, Baked Pepperoni Pizza Dip, and Chocolate Whiskey Brownies!
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Ingredients You'll Need
- Cheese - A mixture of Cache Valley® Sharp Cheddar cheese and Pepper Jack cheese adds both bold flavor and just the right amount of heat. The cheddar brings a rich, classic base, while the pepper jack adds a subtle spice that balances the richness. I always recommend grating your cheese-it melts smoother and creates a creamier sauce than pre-shredded cheese.
- Breadcrumbs - I use panko breadcrumbs for the topping because they're lighter and crisp up beautifully in the oven. If you only have regular breadcrumbs, they'll work too, but the texture won't be quite as airy. Mixing them with melted butter and seasoning helps them turn perfectly golden
- Spice - Fresh jalapeño adds a nice bite of heat that contrasts with the creamy sauce and balances out the richness of the sauce. Remove the seeds and membranes inside for less spice or leave them in for an extra kick.
Variations to Try
- Baked - Instead of bites, bake the mac and cheese in a greased 8x8 baking dish with the bread crumb topping. Bake as directed.
- Non-spicy - Replace the pepper jack cheese with sharp cheddar, monterey jack, and omit the jalapeno.
How to Make Baked Mac and Cheese Bites
Cook the Pasta - First, cook pasta in boiling salted water for 2 minutes less than the package instructions, and then drain and set aside.
Start the Sauce - While the pasta is cooking, you can make the cheese sauce. Melt the Cache Valley® salted butter over medium heat in a large skillet and saute the onions and jalapenos until they start to soften.
Make the Roux - Stir in the flour for 1-2 minutes until it is absorbed, and then slowly whisk in the milk. Whisk for a couple of minutes until it starts to thicken, and then take it off the heat.
Finish the Sauce - Stir in the shredded Cache Valley® Sharp Cheddar cheese and Pepper Jack cheese as well as the salt and pepper. Mix until the cheese melts and the sauce is super creamy.
Make the Breadcrumbs - In a small bowl, combine the melted Cache Valley® salted butter and the breadcrumbs, along with the salt, black pepper, and garlic powder, and mix until combined.
Mix Pasta and Sauce - In a large bowl, mix the cooked pasta with the cheese sauce and beaten egg.
Portion and Bake - Evenly divide the macaroni mixture into a greased mini muffin tin and then sprinkle the panko mixture on top. Bake the mac and cheese bites until crispy and golden brown on top.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips
- Make sure to whisk the milk slowly and add the cheese off the heat. This will make sure the sauce has the best texture and isn't lumpy.
- Generously grease the mini muffin pan with nonstick cooking spray to prevent the bites from sticking.
- Bake the mini macaroni bites until they are just golden brown, so they don't dry out.
- For best results, let the baked bites cool for 5-10 minutes before trying to remove them from the muffin tin.
As Seen on TV
I had the chance to share these Crispy Mac and Cheese Bites on Good Things Utah on ABC. Follow the link to see all of my best tips!
Watch the segment here →
Make Ahead and Storage Suggestions
Make the homemade macaroni and cheese mixture up to two days ahead of time. Cool completely and store them covered in the refrigerator until you are ready to assemble the bites.
Assemble the mac and cheese bites up until baking time and store them covered in plastic wrap in the refrigerator up to 2 days ahead of time. Take them out of the refrigerator while the oven preheats and bake as directed. They may take a few minutes longer to cook.
Leftover mac and cheese bites will keep for 3-5 days in an airtight container in the refrigerator. Reheat in a microwave or toast them up under the broiler in the oven or the air fryer until heated through.
Easy Appetizer Recipes
If you loved these baked mac and cheese bites, try these other easy and delicious appetizer recipes.
Recipe
Baked Mac and Cheese Bites
Equipment
Ingredients
Mac and Cheese
- 8 ounces elbow macaroni
- 2 Tablespoons Cache Valley® salted butter
- ¼ medium yellow onion, diced
- ½ medium jalapeno, diced
- 2 Tablespoons all purpose flour
- 1 ¼ cups whole milk
- 4 ounces Cache Valley® Sharp Cheddar cheese, shredded, approximately 1 cup
- 2 ounces Cache Valley® Pepper Jack cheese, shredded, approximately ½ cup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large egg, beaten
Bread Crumb Topping
- ½ cup panko bread crumbs
- 2 Tablespoons Cache Valley® salted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 400˚F and generously grease a mini muffin tin with butter or nonstick cooking spray.
- Cook the elbow macaroni in a large pot of boiling salted water over medium-high heat for 2 minutes less than the package instructions. Drain and set aside.
- While the pasta is cooking, heat a saucepan over medium heat on the stovetop with the butter.
- Once the butter is melted, add the onions and jalapeno and saute for 2-3 minutes until they start to soften.
- Sprinkle the flour evenly over the onions and jalapeno and cook for 1-2 minutes until the flour is absorbed.
- Slowly pour in the milk, while whisking continuously until it is all combined. Continue to simmer the mixture while whisking for 1-2 minutes until it starts to thicken.
- Remove the pan from the heat and add in the cheeses, salt, and pepper. Whisk until the cheese is completely melted. Set aside to cool.
- In a small bowl, combine the breadcrumbs, melted butter, garlic powder, and paprika for the topping and stir until well combined.
- Mix the beaten egg into the macaroni and cheese and then evenly distribute it into the prepared mini muffin tin.
- Evenly distribute the bread crumb topping over the macaroni and cheese and bake in the preheated oven for 10-15 minutes until lightly browned.
- Let the mac and cheese bites cool for about 5-10 minutes before serving.
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