Ingredients
Scale
For the Mac and Cheese:
- 2 cups (8 oz) elbow macaroni, uncooked
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
For the Coating (Optional):
- 1½ cups panko breadcrumbs
- 3 tablespoons melted butter
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Cooking spray
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente (usually 7-8 minutes). Drain well in a colander and set aside. Do not overcook – slightly firm pasta holds together better in the bites.
- Make the cheese sauce: In a medium saucepan over medium heat, melt 4 tablespoons butter. Once melted and bubbling, whisk in flour and cook for 1-2 minutes, stirring constantly, until it forms a paste (roux) and turns light golden. This removes the raw flour taste.
- Add milk and seasonings: Gradually whisk in milk, about ½ cup at a time, whisking constantly to prevent lumps. Add garlic powder, onion powder, paprika, salt, and pepper. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Add the cheese: Remove from heat and stir in shredded cheddar and mozzarella cheese. Stir until completely melted and smooth. The sauce should be thick and creamy.
- Combine pasta and sauce: In a large mixing bowl, combine the cooked pasta with the cheese sauce. Mix well until all pasta is evenly coated. Let cool for about 10 minutes, stirring occasionally.
- Add eggs: Once the mac and cheese mixture has cooled slightly (so eggs don’t scramble), stir in the beaten eggs until well incorporated. The eggs will help bind everything together.
- Prepare muffin tin: Preheat oven to 400°F (200°C). Generously spray a 12-cup muffin tin with cooking spray or brush with melted butter. This is crucial for easy removal.
- Fill muffin cups: Spoon the mac and cheese mixture evenly into the prepared muffin cups, filling each about ¾ full. Press down gently with the back of the spoon to compact slightly.
- Add breadcrumb topping (optional): In a small bowl, mix panko breadcrumbs with 3 tablespoons melted butter, garlic powder, and paprika. Sprinkle generously over the top of each mac and cheese bite, pressing gently to adhere.
- Bake: Bake for 20-25 minutes until the tops are golden brown and crispy, and the edges are set. The bites should be firm to the touch.
- Cool and remove: Let cool in the muffin tin for 5-10 minutes – this is essential for them to set and hold their shape. Run a butter knife around the edges of each bite and gently twist to release. If they’re sticking, let them cool a few more minutes.
- Serve: Serve warm with your favorite dipping sauces like ranch, marinara, sriracha mayo, or honey mustard.
Notes
- Don’t skip the cooling time before removing from the tin – patience prevents broken bites!
- The mixture should be thick but not dry. If it seems too loose, let it cool longer before filling the muffin tin
- For extra crispy tops, broil for 1-2 minutes at the end, watching carefully
- These can be made in mini muffin tins for smaller, poppable bites – adjust baking time to 15-18 minutes
- Leftover mac and cheese works great for this recipe – just mix with beaten eggs and bake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 mac and cheese bites
- Calories: 285
- Sugar: 3g
- Sodium: 385mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 75mg