Baked Mac Cheese Bites (Printable Version)
Crispy baked bites featuring creamy cheddar sauce and perfectly cooked elbow pasta.
# What You'll Need:
→ Pasta
01 -
1 pound small elbow macaroni
→ Sauce
02 -
3 tablespoons unsalted butter
03 -
1 small onion, finely minced
04 -
2 garlic cloves, minced
05 -
1/4 cup all-purpose flour
06 -
2 1/2 cups whole milk
07 -
1/4 teaspoon cayenne pepper (optional)
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Cheese
10 -
7 ounces grated white cheddar cheese
11 -
7 ounces grated yellow cheddar cheese, divided
# Step-by-Step Guide:
01 -
Preheat oven to 375°F. Lightly grease two mini-muffin pans with nonstick cooking spray.
02 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7 to 9 minutes. Drain thoroughly.
03 -
Melt butter over medium heat in a large saucepan. Add minced onion and sauté until translucent, 4 to 5 minutes. Add garlic and cook for 1 additional minute until fragrant.
04 -
Sprinkle flour into the saucepan. Stir constantly and cook for 2 minutes to form a pale roux.
05 -
Gradually whisk in milk. Bring to a gentle simmer over medium-low heat, stirring occasionally until sauce thickens.
06 -
Season sauce with cayenne pepper (if using), salt, and freshly ground black pepper. Remove from heat and stir in white cheddar and 5 ounces (approximately 1 1/2 cups) of yellow cheddar until fully melted.
07 -
Fold cooked macaroni into the cheese sauce until evenly coated.
08 -
Spoon 1 1/2 to 2 tablespoons of the mac and cheese mixture into each cavity of the prepared mini-muffin pans.
09 -
Sprinkle remaining yellow cheddar cheese over each portion. Bake in preheated oven until cheese is melted and surface is golden brown, 17 to 20 minutes.
10 -
Allow bites to cool in the pans for 15 minutes before gently unmolding. Serve warm or at room temperature.
# Additional Notes:
01 -
Using freshly grated cheese ensures better melting and texture.