Mac ‘n’ Cheese Bites with Mushrooms, Olives, and Sun-Dried Tomatoes Recipe
Introduction
These Mac ‘n’ Cheese Bites are a delightful twist on a classic comfort food. Crispy on the outside and creamy on the inside, they combine cheesy macaroni with savory mushroom and garlic toppings for a bite-sized treat perfect for snacks or appetizers.
Ingredients
- 25g butter, plus extra for the tin
- 25g plain flour
- 400ml milk
- 200g macaroni or other short pasta
- 200g mature cheddar, grated
- 1 tbsp olive oil
- 100g baby button mushrooms, sliced
- 2 garlic cloves, crushed
- 2 tsp finely chopped parsley
- 20g dried breadcrumbs
- 8 black olives, pitted and sliced
- 4 sundried tomatoes, sliced
- 100g grated mozzarella or cheddar
Instructions
- Step 1: Heat half the olive oil in a frying pan over high heat. Cook the mushrooms for 10 minutes until golden. Stir in half the crushed garlic and the chopped parsley, fry for 1 more minute, then season and transfer to a bowl.
- Step 2: Using the same pan, heat the remaining oil. Fry the remaining garlic and breadcrumbs for 3-5 minutes, stirring often until crisp. Transfer to a second bowl.
- Step 3: Melt the butter in a saucepan over medium heat. Stir in the flour to form a thick paste, then gradually whisk in the milk a splash at a time until fully combined. Cook for 2-3 minutes until thickened.
- Step 4: Meanwhile, cook the macaroni in boiling salted water for 5-6 minutes until just tender. Drain well.
- Step 5: Stir the grated cheddar into the thickened white sauce until fully melted. Fold the cooked macaroni into the cheese sauce.
- Step 6: Butter a 12-hole muffin tin. Divide the mac ‘n’ cheese evenly among the holes, pressing down with the back of a spoon to compact it.
- Step 7: Top each portion with the mushroom mixture, then add slices of olives or sundried tomatoes as desired. Sprinkle over the grated mozzarella or cheddar, followed by the garlic breadcrumbs.
- Step 8: Cover and refrigerate for up to 24 hours if not baking immediately.
- Step 9: Preheat the oven to 220°C (200°C fan) or gas mark 7. Bake the mac ‘n’ cheese bites for 15 minutes until golden and bubbling hot.
- Step 10: Let the bites cool in the tin for 10-15 minutes. Run a spoon around the edges to loosen, then carefully transfer to a serving plate.
Tips & Variations
- For a vegetarian version, omit the olives and sundried tomatoes or replace with roasted red peppers.
- Use different cheese blends like Gouda or Monterey Jack for varied flavor.
- Add cooked bacon or chorizo to the topping for a smoky twist.
- To ensure crispier tops, broil for 1-2 minutes at the end of baking.
Storage
Store any leftovers covered in the refrigerator for up to 24 hours. Reheat in a preheated oven at 180°C (160°C fan) for 10 minutes or until thoroughly warmed. Avoid microwaving to maintain the crispy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the mac ‘n’ cheese bites ahead of time?
Yes, you can assemble the bites and keep them covered in the fridge for up to 24 hours before baking.
What can I use if I don’t have macaroni?
Any short pasta like penne, shells, or fusilli works well for this recipe.
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Mac ‘n’ Cheese Bites with Mushrooms, Olives, and Sun-Dried Tomatoes Recipe
- Total Time: 45 minutes
- Yield: 12 bites 1x
- Diet: Vegetarian
Description
These Mac ‘n’ Cheese Bites are a delicious twist on classic comfort food, featuring creamy macaroni and cheese packed into muffin tins, topped with savory mushrooms, olives or sundried tomatoes, and a crunchy garlic breadcrumb topping. Perfect as a party snack or a tasty appetizer, these bites bake to golden perfection and offer a satisfying blend of gooey cheese and crispy garnishes.
Ingredients
Scale
Macaroni and Cheese Base
- 25g butter, plus extra for greasing the tin
- 25g plain flour
- 400ml milk
- 200g macaroni or other short pasta
- 200g mature cheddar, grated
Toppings
- 1 tbsp olive oil
- 100g baby button mushrooms, sliced
- 2 garlic cloves, crushed (divided)
- 2 tsp finely chopped parsley
- 20g dried breadcrumbs
- 8 black olives, pitted and sliced
- 4 sundried tomatoes, sliced
- 100g grated mozzarella or cheddar
Instructions
- Prepare the Toppings: Heat half the olive oil in a frying pan over high heat. Add the sliced mushrooms and cook for about 10 minutes until golden and tender. Stir in half of the crushed garlic and the chopped parsley, frying for an additional minute. Season with salt and pepper, then transfer the mushroom mixture to a bowl.
- Make Garlic Breadcrumbs: In the same pan, heat the remaining olive oil over medium heat. Add the remaining crushed garlic and dried breadcrumbs. Fry for 3-5 minutes, stirring frequently until the breadcrumbs are crisp and golden. Transfer to a separate bowl.
- Prepare the Cheese Sauce: Melt the butter in a saucepan over medium heat. Stir in the plain flour to form a thick paste (roux). Gradually add the milk in splash increments, whisking continuously to prevent lumps. Continue cooking and whisking for 2-3 minutes until the sauce thickens to a creamy consistency.
- Cook the Pasta: While preparing the sauce, cook the macaroni in a pot of boiling salted water for 5-6 minutes until just tender. Drain well.
- Combine Pasta and Cheese Sauce: Stir the grated cheddar cheese into the white sauce until fully melted and smooth. Fold in the cooked macaroni until evenly coated in the cheese sauce.
- Assemble the Bites: Butter a 12-hole muffin tin. Divide the mac ‘n’ cheese evenly among the holes, packing the mixture down with the back of a spoon. Top each with the mushroom mixture, then add either sliced olives or sundried tomatoes. Finally, sprinkle grated mozzarella or cheddar over the top, followed by the garlic breadcrumbs.
- Bake: Preheat the oven to 220°C (200°C fan)/gas mark 7. Bake the bites for 15 minutes until the tops are golden and the cheese is bubbling hot.
- Cool and Serve: Allow the bites to cool in the tin for 10-15 minutes to set. Run a spoon around the edges to loosen, then transfer to a serving plate. Serve warm or at room temperature.
Notes
- These bites can be prepared and assembled up to 24 hours in advance; store covered in the fridge until ready to bake.
- For a vegetarian version, omit olives if not desired or substitute with additional sundried tomatoes.
- Make sure not to overcook the macaroni to prevent mushy bites; slightly firm pasta holds shape better when baked.
- You can use any short pasta, but macaroni or small shells work best to fit into the muffin tin.
- Adjust seasoning to taste, particularly in the cheese sauce and mushroom topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: mac and cheese bites, baked mac and cheese, party appetizer, cheesy snack, mushroom topping, garlic breadcrumbs
