Baked Mac and Cheese Bites | Jobs Vox

These Baked Mac & Cheese Bites are delicious little cups of elbow macaroni with a creamy cheddar cheese sauce topped with chunks of buttery Parmesan bread. Serve this delicious bite with ham, grilled steak, burgers, grilled chicken, or even as a party appetizer.

How to Make Mac and Cheese Bites

First, mix together the melted butter and panko breadcrumbs in a small bowl. Then add kosher salt, freshly ground black pepper, Italian seasoning, garlic powder, and Parmesan cheese. Set the bowl aside for a while. Next, place a large pot of salted water on the stove to boil. Add elbow pasta and cook al dente according to package directions. Drain the noodles well.

Meanwhile, melt the butter in a large skillet over medium heat. Whisk in the flour and continue to cook for 2 minutes, whisking constantly. Slowly add the milk and continue whisking, stirring frequently, until thickened. Reduce heat and add 1 1/2 cups of grated cheddar. Remove from heat and season with salt and pepper to taste.

In a large bowl, combine cooked and drained elbow pasta, cheese sauce, beaten egg, remaining grated cheddar cheese, and sour cream. Spread the macaroni and cheese mixture evenly in a well-greased mini muffin tin. Top each cup with 1 teaspoon of breadcrumbs. Bake in preheated oven for about 15-17 minutes. If desired, place them under the broiler for a few minutes to lightly brown the tops. Let them cool for 10 minutes. Then slide the knife over the edge and gently remove them.

Useful recipe tips

• Use a good quality sharp cheddar. For best results, do not use pre-shredded cheddar.
• Grease your mini muffin pan well. I use subtraction, but butter works too.
• If you put them under the broiler, keep a close eye on them. It can take less than a minute to brown something under the broiler that’s turned up.
• Let the macaroni and cheese bites sit in the pan for about 10 minutes before running a table knife around the edge and gently removing them from the pan.
• These bites are best eaten fairly quickly, while they’re hot and creamy and the breadcrumbs on top are lightly toasted.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Heat in the microwave on low power.
• To freeze, first remove them from the pan and let them cool completely. Then place the individual cups back into the pan and place on a flat surface in the freezer. Once completely frozen, store them in the freezer for up to 2 months. This freezing technique is called flash freezing.

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