Mini Macaroni and Cheese Bites

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Mini Macaroni and Cheese Bites honestly stored the day closing week. I threw a remaining minute birthday party and knew that this delicious, visit appetizer could be a fan preferred! And i used to be proper! anybody loved this easy, flavorful, make ahead appetizer. thank you to Collective Bias and its advertisers for sponsoring this amusing basketball party.

I made my absolute favorite Mini Macaroni and Cheese Bites and as typical, they have been a big hit! they’re the suitable appetizer for the first rate Bowl or any other sporting feature due to the fact they’re transportable and can be without difficulty eaten at the same time as looking the big recreation! when you have been questioning a way to make macaroni and cheese bites, i’ve the correct recipe for you!

i have made those clean mini macaroni and cheese bites for such a lot of features and they may be certainly fool-proof. i like the flavor and texture of these and find them plenty more flavorful than your regular macaroni and cheese. The herbed cheese absolutely makes all of the difference and i wouldn’t skip it! when you consider that those want to stay collectively, they aren’t going to be as creamy as a bowl of stove top mac and cheese, however they’re nevertheless great smooth and cheesy! all of us constantly asks for this macaroni and cheese recipe!

those Mini Macaroni and Cheese Bites are certainly certainly one of my preferred things to make. they may be SO top. whilst i really like Mac & Cheese, I often find homemade variations bland and dry. This recipe is neither of these things. it is kicked up with garlic and herb cheese and the buttery Ritz cracker crust adds tons of taste as properly. i love the crunch from the crust crowned with the creaminess of the macaroni combination.

Even better, these can be made hours earlier than hand and then just baked proper earlier than serving. And unlike maximum macaroni and cheeses, these do reheat nicely the next day for lunch! If making beforehand of time, put together as directed after which forestall after mixing everything and cover tightly with plastic wrap and refrigerate until equipped to bake. They flavor quality freshly baked, so bake proper before serving.


  • 12 oz. elbow macaroni you may have a little left over
  • 5 oz. of garlic and herb cheese boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese
  • 2 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp. cold unsalted butter
  • 2 large eggs
  • 3/4 cups milk
  • 1/4 cup sour cream
  • pinch salt and pepper

for the crust:

  • 2 cups crushed Ritz Crackers
  • 6 tbsp. butter melted
  • 1/2 cup shredded sharp cheddar cheese


  1. Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
  2. Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
  3. Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. 
  4. Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 12-14 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!

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