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Mini Macaroni and Cheese Bites
Mini macaroni and cheese bites—an irresistible finger food that turns the classic comfort dish into fun, bite-sized portions. Whether for game day snacks, kid-friendly appetizers, or even a simple weeknight dinner, these cheesy delights are a quick and delicious way to satisfy cravings. Made with creamy cheeses and a buttery, crunchy crust, they offer a perfect blend of flavors that everyone will love.
What Makes This Recipe Special
There are countless reasons to whip up these mini macaroni and cheese bites, but let’s highlight a few that truly set it apart. First off, they’re incredibly easy to make—perfect for novice cooks and busy parents alike. Everyone from toddlers to adults will enjoy these cheesy morsels, making them perfect for gatherings or a cozy family dinner. Plus, using soft herbed cheese adds a delightful touch of flavor that elevates these bites beyond the ordinary.
"These mini macaroni and cheese bites were the star at our last gathering! They disappeared so fast, and I’m already getting requests for the recipe!"
Your Easy Cooking Guide
Cooking these mini bites is a simple process that involves creating a flavorful cheese blend and a buttery crust. First, you boil the macaroni, then combine the ingredients, and finally bake. The end result? Miniature comfort food packed with cheesy goodness that’s ready to impress. You’ll appreciate that this recipe is not only straightforward but also allows you to get creative with seasonings and additions.
Ingredients You’ll Need
To get started, gather the following ingredients:
- 12 oz. elbow macaroni
- 5 oz. garlic and herb cheese (like Boursin or Alouette)
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tbsp. cold unsalted butter
- 2 large eggs
- 3/4 cups milk
- 1/4 cup sour cream
- Pinch of salt and pepper
- For the crust:
- 2 cups crushed Ritz crackers
- 6 tbsp. melted butter
- 1/2 cup shredded sharp cheddar cheese
Feel free to experiment with cheeses! If you want a bit of a kick, try sharp pepper jack cheese instead of cheddar.
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Step-by-Step Directions
- Preheat your oven to 375°F and spray two mini muffin tins with cooking spray.
- Melt the 6 tbsp. of butter in a medium bowl and mix in the crushed Ritz crackers along with the 1/2 cup of cheddar cheese. Press about 1 tsp. of this mixture into the bottom of each muffin tin well and ensure it’s firmly packed.
- Cook the elbow macaroni in boiling water until just shy of al dente. Strain and transfer it to a large bowl.
- Add the garlic and herb cheese, shredded cheddar, sour cream, milk, eggs, cold butter, and a pinch of salt and pepper into the macaroni. Mix until everything is thoroughly combined and the cheese starts to melt.
- Spoon about 1-2 tsp. of the macaroni and cheese mixture into each prepared muffin well over the crust.
- Bake in the preheated oven for 12-14 minutes. Let them sit for at least 10 minutes after removing from the oven; if you try to take them out too soon, they might crumble.
- Gently run a knife around the edges and remove each bite. Enjoy them warm!
Best Way to Serve
These mini macaroni and cheese bites are best served warm, right out of the oven, but they can also be enjoyed at room temperature. Consider pairing them with a fresh salad for a more balanced meal or serving them alongside marinara sauce for dipping. They also make a fantastic appetizer for parties or game days!
Storage Tips
To keep your mini macaroni and cheese bites fresh, store any leftovers in an airtight container in the refrigerator. They can be refrigerated for up to three days. If you want to make them ahead, they freeze well, too! Just be sure to wrap them tightly. When reheating, pop them back in the oven to retain that crispy crust—microwaving can make them a bit soggy.
Pro Chef Tips
- For a creamier bite, consider adding an extra splash of milk to your cheese mixture before baking.
- If you want a gourmet touch, sprinkle some panko breadcrumbs on top before baking for additional crunch.
- Use different types of cheese based on your family’s preferences; smoked gouda or mozzarella can add delightful flavors.
Creative Twists
Feel free to customize these bites! You can incorporate cooked, crumbled bacon for a smoky flavor or even mix in veggies like finely chopped spinach or roasted red peppers for added nutrition. For a spicy kick, try adding diced jalapeños or incorporating a dash of hot sauce into the cheese mixture.
Helpful FAQs
How long do these take to prepare?
These mini macaroni and cheese bites take about 30 minutes from prep to baking, making them a quick option for a busy weeknight.
Can I freeze them?
Absolutely! Just ensure they are tightly wrapped in an airtight container or freezer bag to prevent freezer burn. Thaw in the refrigerator before reheating.
What can I substitute for the garlic and herb cheese?
If you can’t find garlic and herb cheese, soft goat cheese or plain cream cheese with added herbs and spices work well as substitutes.
These mini macaroni and cheese bites are sure to become a beloved staple in your kitchen. Whether you’re hosting a party or just indulging in some comfort food, these bites deliver on taste and texture every time. Enjoy!
Mini Macaroni and Cheese Bites
- Total Time: 45 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
Irresistible finger food that transforms classic macaroni and cheese into bite-sized portions, perfect for gatherings or a cozy family dinner.
Ingredients
Scale
- 12 oz. elbow macaroni
- 5 oz. garlic and herb cheese (like Boursin or Alouette)
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tbsp. cold unsalted butter
- 2 large eggs
- 3/4 cups milk
- 1/4 cup sour cream
- Pinch of salt and pepper
- For the crust:
- 2 cups crushed Ritz crackers
- 6 tbsp. melted butter
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375°F and spray two mini muffin tins with cooking spray.
- Melt the 6 tbsp. of butter in a medium bowl and mix in the crushed Ritz crackers along with the 1/2 cup of cheddar cheese. Press about 1 tsp. of this mixture into the bottom of each muffin tin well and ensure it’s firmly packed.
- Cook the elbow macaroni in boiling water until just shy of al dente. Strain and transfer it to a large bowl.
- Add the garlic and herb cheese, shredded cheddar, sour cream, milk, eggs, cold butter, and a pinch of salt and pepper into the macaroni. Mix until everything is thoroughly combined and the cheese starts to melt.
- Spoon about 1-2 tsp. of the macaroni and cheese mixture into each prepared muffin well over the crust.
- Bake in the preheated oven for 12-14 minutes. Let them sit for at least 10 minutes after removing from the oven.
- Gently run a knife around the edges and remove each bite. Enjoy them warm!
Notes
These mini bites can be served warm or at room temperature. They pair well with marinara sauce for dipping or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
Keywords: macaroni and cheese, appetizers, snacks, kid-friendly, finger food
