Description
Deliciously cheesy Mac ‘n’ Cheese Bites loaded with mushrooms, olives, sundried tomatoes, and crunchy garlic breadcrumbs. These bite-sized treats combine creamy macaroni in rich cheddar sauce, topped with flavorful sautéed mushrooms, savory olives or tomatoes, grated cheese, and crisp garlic breadcrumbs, baked to golden perfection. Perfect as a snack or appetizer, they can be prepared ahead and refrigerated before baking.
Ingredients
Scale
Main Ingredients
- 25g butter, plus extra for greasing the tin
- 25g plain flour
- 400ml milk
- 200g macaroni or other short pasta
- 200g mature cheddar, grated
- 100g grated mozzarella or cheddar for topping
Toppings
- 1 tbsp olive oil
- 100g baby button mushrooms, sliced
- 2 garlic cloves, crushed (divided)
- 2 tsp finely chopped parsley
- 20g dried breadcrumbs
- 8 black olives, pitted and sliced
- 4 sundried tomatoes, sliced
Instructions
- Prepare the mushroom topping: Heat half of the olive oil in a frying pan over high heat. Add the sliced mushrooms and cook for about 10 minutes until golden and browned. Stir in half of the crushed garlic and the chopped parsley, frying for another minute. Season to taste, then transfer the mushroom mixture to a bowl.
- Make the garlic breadcrumbs: In the same pan, add the remaining olive oil and fry the remaining crushed garlic for a minute until fragrant. Add the dried breadcrumbs and cook for 3-5 minutes, stirring frequently, until the breadcrumbs turn crispy and golden. Remove from heat and scrape into a separate bowl.
- Prepare the cheese sauce: In a saucepan over medium heat, melt the butter. Stir in the plain flour to form a thick paste, cooking briefly to remove the raw flour taste. Gradually whisk in the milk, adding a splash at a time, ensuring a smooth sauce. Continue cooking and stirring for 2-3 minutes until the sauce thickens.
- Cook the macaroni: While preparing the sauce, cook the macaroni in boiling salted water for 5-6 minutes until just tender. Drain well.
- Combine macaroni with cheese sauce: Stir the grated mature cheddar cheese into the white sauce until fully melted and smooth. Fold the cooked macaroni into the cheese sauce, mixing evenly.
- Assemble the bites: Butter a 12-hole muffin tin. Divide the mac ‘n’ cheese mixture evenly between the holes, pressing down gently with the back of a spoon to pack it in. Top each with some mushroom mixture, then either black olive slices or sundried tomato slices as preferred.
- Add toppings and bake: Sprinkle the grated mozzarella or cheddar over each portion, then finish with a scattering of the crispy garlic breadcrumbs. The prepared muffin tin can be covered and refrigerated for up to 24 hours before baking.
- Bake until golden: Preheat the oven to 220°C (200°C fan)/gas mark 7. Bake the mac ‘n’ cheese bites for 15 minutes or until golden brown and piping hot throughout.
- Cool and serve: Allow the baked bites to cool in the tin for 10-15 minutes to set. Run a spoon gently around the edges to loosen, then transfer carefully to a serving plate and enjoy.
Notes
- You can prepare the mac ‘n’ cheese mixture ahead of time and refrigerate the assembled bites for up to 24 hours before baking.
- Use either black olives or sundried tomatoes as toppings based on your preference or availability.
- Be careful not to overcook the macaroni; it should be just tender to avoid mushy bites.
- Butter the muffin tin well to ensure easy removal of the bites after baking.
- For extra flavor, sprinkle a little paprika or chili flakes in the breadcrumb topping if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: mac and cheese bites, cheesy snacks, appetizer, mushrooms, garlic breadcrumbs, baked macaroni bites
