Pin It Bite-sized, crispy mac and cheese treats featuring creamy cheese sauce and tender ditalini pasta, perfect for parties or snacking.
This recipe has become my go-to appetizer for gatherings because everyone loves the crispy outside and gooey cheesy inside combination.
Ingredients
- Pasta: 200 g (7 oz) ditalini pasta
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 240 ml (1 cup) whole milk, 120 g (1 cup) shredded sharp cheddar cheese, 60 g (½ cup) shredded mozzarella cheese, 30 g (¼ cup) grated Parmesan cheese, ½ tsp Dijon mustard, ¼ tsp ground black pepper, ¼ tsp salt
- Coating: 1 large egg, 60 ml (¼ cup) milk, 80 g (1 cup) panko breadcrumbs, 2 tbsp grated Parmesan cheese, ½ tsp smoked paprika, Cooking spray or oil (for greasing)
Instructions
- Step 1:
- Preheat your oven to 200°C (400°F). Grease a 24-cup mini muffin tin with cooking spray or oil.
- Step 2:
- Cook ditalini pasta according to package instructions until al dente. Drain and set aside.
- Step 3:
- In a saucepan over medium heat, melt butter. Whisk in the flour and cook for 1 minute.
- Step 4:
- Gradually add milk, whisking constantly to avoid lumps. Simmer until thickened, about 2 3 minutes.
- Step 5:
- Reduce heat to low. Stir in cheddar, mozzarella, Parmesan, Dijon mustard, black pepper, and salt. Mix until smooth and creamy.
- Step 6:
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Step 7:
- Spoon the mac and cheese mixture into the prepared mini muffin cups. Gently press down to compact.
- Step 8:
- In a small bowl, whisk egg with milk. In another bowl, combine panko, Parmesan, and smoked paprika.
- Step 9:
- Brush the tops of the bites with the egg mixture, then sprinkle generously with the panko mixture.
- Step 10:
- Bake for 15 18 minutes, until golden and crisp. Cool in the tin for 5 minutes, then gently loosen and remove. Serve warm.
Pin It This recipe always brings the family together, especially the kids who love the crunchy texture.
Required Tools
Saucepan, whisk, mixing bowls, mini muffin tin (24-cup), measuring cups and spoons, spoon or small scoop
Allergen Information
Contains milk, eggs, and wheat/gluten. Double-check cheese and breadcrumb labels for hidden allergens if needed.
Nutritional Information
Calories: 90; Total Fat: 4.5 g; Carbohydrates: 8 g; Protein: 4 g (per serving)
Pin It Enjoy these crunchy, cheesy bites freshly baked for the best experience.
Recipe Questions & Answers
- → What pasta is used in these cheese bites?
Ditalini pasta is used for its small size that creates perfect bite-sized pieces with a sturdy texture.
- → How do you achieve the creamy cheese sauce consistency?
The sauce is made by cooking butter and flour into a roux, gradually whisking in milk, then melting sharp cheddar, mozzarella, and Parmesan until smooth.
- → Can these bites be made ahead and reheated?
Yes, they can be baked in advance and reheated in the oven to regain their crispy coating and creamy interior.
- → What does the smoked paprika add to the coating?
Smoked paprika adds a subtle smoky flavor and enhances the overall taste of the crunchy panko coating.
- → Are there alternatives to cheddar cheese in this dish?
Gruyère or other semi-hard cheeses can be used to vary flavor, adding a nutty or more complex profile.
- → How can I make the coating extra crispy?
Using panko breadcrumbs and brushing the bites with an egg and milk wash before baking helps achieve a golden, crispy texture.