Mini Macaroni Bites

If you’re looking for a crowd-pleasing, make-ahead appetizer that works for everything from baby showers to Easter brunches, these Mini Mac and Cheese Bites are a must-try. Made with a rich, creamy three cheese mac and cheese sauce, these bite-sized treats are kid-approved, party-ready, and easily customizable—including a gluten-free option that tastes just like the original.

I originally planned to serve this three cheese macaroni appetizer at a baby shower for a dear friend. But as life would have it, her sweet baby arrived early—and the shower was postponed. With my fridge full of ingredients and a party-ready mindset, I turned to family to help enjoy the spread. We turned the shower fare into dinner, and these cheesy bites quickly became the favorite of the night.

Why You’ll Love These Mini Mac and Cheese Bites
Creamy three-cheese blend featuring cheddar, American, and Parmigiano-Reggiano

Make-ahead friendly—prepare the night before and bake just before serving

Perfect for parties, potlucks, and brunches

Easily adapted to be gluten-free without sacrificing flavor

A fun, kid-friendly appetizer that’s easy to eat

Ingredients for Mini Mac and Cheese Bites
8 oz uncooked elbow macaroni

1 ½ tablespoons unsalted butter, plus more for brushing

¼ cup freshly grated Parmigiano-Reggiano, divided

2 tablespoons all-purpose flour (or gluten-free flour like Cup 4 Cup)

¾ cup milk (or 1 cup if using gluten-free pasta)

4 oz cheddar cheese, shredded

4 oz deli-sliced American cheese

1 large egg yolk

¼ teaspoon paprika

Pinch of salt

Instructions: How to Make Mac and Cheese Bites
Preheat oven to 425°F.

Bring a pot of salted water to a boil. Cook elbow macaroni until al dente. Drain and set aside.

Brush three 12-cup mini muffin tins with butter. Sprinkle 2 tablespoons of Parmigiano-Reggiano evenly in the cups; shake out excess.

In a saucepan, melt 1½ tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes.

Slowly add milk, whisking continuously until the mixture begins to boil (about 5 minutes).

Stir in cheddar and American cheese until fully melted. If too thick, add more milk 1 tablespoon at a time.

Remove from heat. Stir in egg yolk, paprika, and salt. Add cooked macaroni and mix to coat evenly.

Fill each muffin cup to the top and pack gently. Sprinkle remaining Parmigiano on top.

Bake for 10–15 minutes or until tops are golden brown. Let cool for 5 minutes before serving.

Yields: 36 mini mac and cheese bites

Tips and Variations
Make-Ahead Friendly: Assemble the night before, refrigerate in muffin tins, and bake before serving.

Gluten-Free Option: Substitute with gluten-free elbow pasta and Cup 4 Cup gluten-free flour. Increase milk to 1 cup.

Freezer-Friendly: These can also be frozen after baking and reheated in the oven.

The Ultimate Party Appetizer
These bite-sized mac and cheese muffins are perfect for entertaining or as a side dish for family dinners. Creamy, cheesy, and loaded with flavor, they offer a fun twist on traditional macaroni and cheese—and no fork required.

Looking for more easy appetizers for a crowd, kid-friendly finger foods, or gluten-free party snacks? Browse more recipes using farm-fresh ingredients and creative make-ahead tips right here.