Introduction

These Mac ‘n’ Cheese Bites are a delightful twist on the classic comfort food. Crispy on the outside and gooey on the inside, they feature savory toppings like mushrooms, olives, and sun-dried tomatoes for an extra burst of flavor. Perfect as a snack or party appetizer, they’re sure to please everyone.

There is a white oval plate filled with eleven small, round baked mini pizzas. Each mini pizza has a golden-brown crust base topped with melted cheese that is slightly browned, giving a gooey and crispy look. Scattered on the cheese are black olive slices, small bits of green herbs, and some have a crunchy golden breadcrumb topping. The plate rests on a dark, textured cloth over a white marbled surface partially visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g butter, plus extra for the tin

25g plain flour

400ml milk

200g macaroni or other short pasta

200g mature cheddar, grated

1 tbsp olive oil

100g baby button mushrooms, sliced

2 garlic cloves, crushed

2 tsp finely chopped parsley

20g dried breadcrumbs

8 black olives, pitted and sliced

4 sundried tomatoes, sliced

100g grated mozzarella or cheddar

Instructions

Step 1: Heat half the olive oil in a frying pan over high heat. Cook the sliced mushrooms for about 10 minutes until golden. Stir in half the crushed garlic and the chopped parsley, fry for 1 more minute. Season to taste, then transfer the mixture to a bowl.

Step 2: Add the remaining olive oil to the pan and fry the remaining garlic with the breadcrumbs for 3-5 minutes, stirring constantly until crisp and golden. Remove from heat and transfer to a separate bowl.

Step 3: In a saucepan over medium heat, melt the butter. Stir in the flour to form a thick paste, then gradually whisk in the milk a little at a time until smooth. Continue cooking for 2-3 minutes until the sauce thickens.

Step 4: Meanwhile, cook the macaroni in boiling salted water for 5-6 minutes until just tender. Drain the pasta and stir it into the cheese sauce along with the grated cheddar, mixing until fully combined.

Step 5: Butter a 12-hole muffin tin. Divide the mac ‘n’ cheese mixture evenly among the holes, pressing it down gently with the back of a spoon. Top each portion with the mushroom mixture, followed by slices of olives or sundried tomatoes.

Step 6: Sprinkle the grated mozzarella or cheddar over the bites, then finish with a generous scattering of the garlic breadcrumbs.

Step 7: Preheat the oven to 220°C (200°C fan/gas mark 7). Bake the bites for 15 minutes until golden and bubbling. Let them cool in the tin for 10-15 minutes, then loosen the edges with a spoon and transfer to a plate to serve.

Tips & Variations

For a richer flavor, try using a mix of mature cheddar and smoked cheese.

Feel free to swap mushrooms for caramelized onions or roasted red peppers for different topping options.

If you don’t have a muffin tin, you can bake the mixture in a small baking dish and cut into squares after baking.

Add a pinch of chili flakes to the mushroom mixture for a subtle kick.

FAQs

Can I freeze these Mac ‘n’ Cheese Bites?

Yes, you can freeze them before baking. Arrange the prepared bites on a tray, freeze until solid, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.

Can I use a different type of pasta?

Absolutely! Short pasta shapes like penne, rigatoni, or shells will all work well in this recipe. Just adjust the cooking time according to the pasta you choose.