We’re just going to come out and say it: mac and cheese bites? WAY better than mac and cheese. For a few reasons.
First, isn’t everything just a little better when it’s bite-sized (not to mention more adorable)?
Next, they’re a bit unexpected as a party appetizer – who’s expecting mac and cheese as a finger food??
Finally, they’re do-ahead – mac and cheese is really best served and eaten right away. But these bites can be stored frozen, in a zip loc bag, for many months. Just pop as many as you need at a time in the oven to reheat!
We’re sharing a mac and cheese recipe that we love, but feel free to use your favorite version – they all work!
Mac and Cheese Bites:
- 6 cups water
- 1 teaspoon kosher salt
- 1 pound macaroni
- 2 cups shredded cheddar, divided
- 4 ounces cream cheese
- 1/4 cup grated parmesan
- Salt and pepper
- Panko breadcrumbs (optional)
Pre-heat the oven to 400 degrees; spray a mini muffin tin with non-stick cooking spray.
Bring the water and salt to a boil and add the pasta, cooking till al dente – DO NOT DRAIN.
Reduce heat to low and add 1 1/2 cups of the shredded cheese, the cream cheese and the parmesan. Stir till the cheeses are melted and the pasta is thoroughly coated. Season with salt and pepper.
Divide evenly into the muffin cups, packing tightly so the bites hold their shape when removed. Top with reserved cheddar and breadcrumbs (if using). Bake for 15 minutes or till golden brown and bubbly. Let sit till cool enough to handle, and use a small knife or angled spatula to remove. Serve immediately. To freeze for longer storage, place bites on a baking sheet and freeze till solid. Transfer to a ziploc bag and reheat as needed, adding a few more minutes to the cooking time.