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.
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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)
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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.
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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.
