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+ servings
Mac & Cheese Bites
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Perfectly portable muffins made of homemade mac & cheese.

Course: Lunch, Side
Cuisine: American
Servings: 12
Calories: 228 kcal
Author: Kiran Dodeja Smith
  • 2 cups uncooked whole wheat elbow macaroni (use gluten free if needed)
  • 1/3 cup whole wheat dry bread crumbs
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1 TBSP butter
  • 1 egg beaten
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 1/4 tsp salt
  • 1 cup milk I used whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  1. Preheat oven to 350 F. Grease a muffin tin with nonstick spray.
  2. Bring a large pot of lightly salted water to a boil. Once boiling, add macaroni and cook for 7 to 8 minutes. Pasta should still be a bit firm. While this is boiling, mix together the breadcrumbs, olive oil and salt in a small bowl.
  3. Once macaroni is done cooking, drain and return to pot, removing it from the heat. Stir in butter to coat. Then stir in beaten egg, ensuring pasta is evenly coated.
  4. Stir in 1 ½ cups of cheddar, the milk, garlic powder, mustard and all of the mozzarella cheese and mix to combine.
  5. Spoon into 12 prepared muffin tins and top with the remaining ½ cup of cheese and the breadcrumb/spice mixture.
  6. Bake for 26 to 30 minutes, until tops are golden brown. Cool for a minimum of 20 to 30 minutes before removing.
Nutrition Facts
Mac & Cheese Bites
Amount Per Serving (0 g)
Calories 228 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 45mg15%
Sodium 361mg16%
Potassium 110mg3%
Carbohydrates 21g7%
Fiber 0g0%
Sugar 1g1%
Protein 11g22%
Vitamin A 335IU7%
Vitamin C 0.6mg1%
Calcium 217mg22%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.