Tini Mac and Cheese Recipe – Creamy & Cheesy Mini Mac Delight
This Tini Mac and Cheese Recipe is a bite-sized, creamy, and cheesy treat perfect for appetizers, snacks, or kid-friendly meals. Made with elbow macaroni and a rich cheese sauce, these mini mac and cheese cups are baked to golden perfection for a crispy, satisfying texture. Whether for parties or meal prep, these tiny mac and cheese bites will be a hit!
Equipment
- Large pot
- Colander
- Mixing bowls
- Whisk
- Muffin tin (mini or regular size)
- Cooking spray or butter for greasing
- Spoon or cookie scoop
- Oven
Ingredients
- For the Mac and Cheese Base:
- 1 ½ cups elbow macaroni
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 large egg beaten
- For the Topping:
- ½ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
- ¼ teaspoon paprika optional
Instructions
- Cook the Pasta:
- Bring a pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente.
- Drain the pasta and set aside.
- Prepare the Cheese Sauce:
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux.
- Slowly whisk in the milk and heavy cream, stirring constantly until smooth.
- Add the shredded cheddar and mozzarella cheese, stirring until melted.
- Season with salt, black pepper, garlic powder, and paprika. Remove from heat.
- Combine and Assemble:
- In a large bowl, mix the cooked macaroni with the cheese sauce.
- Stir in the beaten egg to help bind the mixture.
- Preheat the oven to 375°F (190°C).
- Grease a muffin tin and spoon the mac and cheese mixture into each cup, filling about ¾ full.
- Prepare the Topping:
- In a small bowl, mix the panko breadcrumbs, Parmesan cheese, melted butter, and paprika.
- Sprinkle the topping over each mac and cheese cup.
- Bake:
- Bake for 15–18 minutes, or until golden brown and slightly crispy on top.
- Let cool for 5 minutes before gently removing from the muffin tin.
Notes
For extra cheesiness, add more shredded cheese on top before baking.
Use cupcake liners for easier cleanup.
Substitute different cheeses like Gouda, Monterey Jack, or Pepper Jack for a flavor twist.
These mini mac and cheese bites freeze well. Reheat in the oven for best texture.
Use cupcake liners for easier cleanup.
Substitute different cheeses like Gouda, Monterey Jack, or Pepper Jack for a flavor twist.
These mini mac and cheese bites freeze well. Reheat in the oven for best texture.