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A baked mac and cheese bite broken in half, showing a crispy Panko crust and a gooey melted cheddar cheese center.

Crispy Baked Mac and Cheese Bites (The Muffin Tin Method)

Shrink your favorite comfort food into crispy, handheld bites! These mac and cheese cups feature a golden Panko crust and a molten, cheesy center, perfect for parties, lunches, or game-day snacks. With a simple egg binder and chilled mixture, they hold their shape beautifully while delivering maximum flavor.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Appetizer, Snack
Cuisine American
Servings 12 pieces
Calories 217 kcal

Ingredients
  

Macaroni

  • 2 cups tubular macaroni small pasta shapes for tight packing

Binder

  • 2 large eggs lightly beaten

Béchamel Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups whole milk warm

Cheese

  • 1 cup sharp cheddar freshly grated
  • 0.5 cup Gruyère cheese freshly grated

Topping

  • 1 cup Panko breadcrumbs
  • 2 tablespoons unsalted butter melted, for Panko topping
  • 0.25 cup Parmesan cheese grated

Seasonings

  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dry mustard powder
  • 1 teaspoon smoked paprika for topping
  • to taste salt
  • to taste black pepper

Notes

Store cooled bites in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a 375°F (190°C) oven for 8–10 minutes (add 5 minutes if frozen) for best crispiness. Avoid microwaving.