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
