Easy Macaroni and Cheese Bites Appetizer

sylvia bourque


Indulge in your favorite comfort food, minus the guilt, with our homemade macaroni and cheese bites. I've added toasted Panko, bacon and parsley to give this dish a gourmet edge.

★★★★★ 1 vote
24 bites
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! These mac and cheese bites are delicious. The mix of Monterey Jack and cheddar cheeses makes these bites nice and cheesy. I recommend adding the Dijon mustard, it gives a slight tang to the bites. Smokey bacon is the perfect topping. By coating the tins with breadcrumbs, they really do come out easy but it also adds a slight crunch to the mac and cheese. These will make a great party appetizer, but would also be yummy at a luncheon or for game night.


1 Tbsp
unsalted butter
1/4 c
Panko breadcrumbs, seasoned or plain
2 c
uncooked elbow macaroni
egg, beaten
2 c
shredded Monterey Jack cheese, divided in half
1 c
shredded sharp cheddar cheese
strips bacon, cooked crisp and crumbled
1/2 tsp
1 tsp
Dijon mustard (optional)
1 c
whole milk
1 tsp
finely chopped parsley (1/2 tsp dry)


1Preheat oven to 350 degrees and grease mini muffin tin generously with butter. Coat insides of mini-muffin tin with breadcrumbs (to help the bites hold their shape).
2Bring large pot of lightly salted water to a boil and add macaroni. Cook 4-5 minutes, just until softened but not cooked through. Remove from heat, drain and return to pot.
3Stir in butter and egg until pasta is evenly coated.
4Mix in bacon, mustard, milk, salt, and cheeses (reserving 1 cup Jack cheese).
5Then spoon into muffin tin, press filling gently with fingers (to help the bites hold their shape).
6Top with reserved cheese.
7Bake 15-20 minutes or until top is golden brown.
8Allow muffins to cool slightly before removing from pan. Garnish with parsley and enjoy.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Pasta
Regional Style: American