Save Bite-sized, crispy mac and cheese treats featuring creamy cheese sauce and tender ditalini pasta, perfect for parties or snacking.
I have served these at many gatherings and they always disappear fast because of their perfect cheesy flavor and crisp coating.
Ingredients
- Pasta: 200 g (7 oz) ditalini pasta
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 240 ml (1 cup) whole milk, 120 g (1 cup) shredded sharp cheddar cheese, 60 g (½ cup) shredded mozzarella cheese, 30 g (¼ cup) grated Parmesan cheese, ½ tsp Dijon mustard, ¼ tsp ground black pepper, ¼ tsp salt
- Coating: 1 large egg, 60 ml (¼ cup) milk, 80 g (1 cup) panko breadcrumbs, 2 tbsp grated Parmesan cheese, ½ tsp smoked paprika, Cooking spray or oil (for greasing)
Instructions
- Step 1:
- Preheat your oven to 200°C (400°F). Grease a 24-cup mini muffin tin with cooking spray or oil.
- Step 2:
- Cook ditalini pasta according to package instructions until al dente. Drain and set aside.
- Step 3:
- In a saucepan over medium heat, melt butter. Whisk in the flour and cook for 1 minute.
- Step 4:
- Gradually add milk, whisking constantly to avoid lumps. Simmer until thickened, about 2–3 minutes.
- Step 5:
- Reduce heat to low. Stir in cheddar, mozzarella, Parmesan, Dijon mustard, black pepper, and salt. Mix until smooth and creamy.
- Step 6:
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Step 7:
- Spoon the mac and cheese mixture into the prepared mini muffin cups. Gently press down to compact.
- Step 8:
- In a small bowl, whisk egg with milk. In another bowl, combine panko, Parmesan, and smoked paprika.
- Step 9:
- Brush the tops of the bites with the egg mixture, then sprinkle generously with the panko mixture.
- Step 10:
- Bake for 15–18 minutes, until golden and crisp. Cool in the tin for 5 minutes, then gently loosen and remove. Serve warm.
Save This recipe has become a family favorite especially for weekend snacks and casual party appetizers.
Notes
For extra flavor, add a pinch of cayenne to the cheese sauce. Swap cheddar for Gruyère or add a handful of cooked bacon bits for a savory twist. Serve with warm marinara or ranch for dipping.
Required Tools
Saucepan, Whisk, Mixing bowls, Mini muffin tin (24-cup), Measuring cups and spoons, Spoon or small scoop
Nutritional Information
Calories 90, Total Fat 4.5 g, Carbohydrates 8 g, Protein 4 g per serving
Save These mac and cheese bites are guaranteed to delight any crowd with their creamy centers and crispy exteriors.
Common Questions
- → What pasta works best for these bites?
Ditalini pasta holds its shape well, providing a tender yet sturdy base that mixes seamlessly with the cheese sauce.
- → How can I make the coating extra crispy?
Using panko breadcrumbs combined with grated Parmesan and smoked paprika creates a crunchy, flavorful crust when baked.
- → Can I substitute the cheeses used?
Gruyère or a mix of sharp cheeses can enhance richness; just ensure they melt smoothly for creamy texture.
- → What is the best way to prevent lumps in the cheese sauce?
Whisk flour and butter carefully, then slowly add milk while stirring constantly until the sauce thickens evenly.
- → How should these bites be stored after baking?
Store cooled bites in an airtight container in the fridge for up to three days and reheat gently to maintain crispness.