Ingredients
2 cups cooked macaroni (elbow pasta)
1 tbsp butter
1 tbsp all-purpose flour
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
Salt and black pepper, to taste
1/4 cup breadcrumbs (optional topping)
Cooking spray
Instructions
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
3. Slowly add milk, whisking constantly, until smooth and thickened—about 2–3 minutes.
4. Stir in cheddar and Parmesan until melted. Season with salt and pepper to taste.
5. Remove from heat. Add cooked pasta and stir to coat. Let cool slightly, then mix in the beaten egg.
6. Spoon mixture evenly into muffin tin, pressing down lightly.
7. (Optional) Sprinkle tops with breadcrumbs and a little extra cheese.
8. Bake for 15–18 minutes or until golden and set. Let cool 5 minutes before removing from tin.
9. Serve warm or at room temperature.
Notes
• Add crumbled bacon, diced jalapeños, or cooked broccoli for a fun twist.
• These freeze well—reheat in oven or air fryer for best texture.
• Use silicone muffin pans for easy release.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack, Appetizer, Kids
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 bites
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
Keywords: mac and cheese bites, baked mac and cheese muffins, easy snack recipe, kid-friendly mac and cheese