Ingredients
Scale
- 2 cups elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or 2% milk for a lighter option)
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese, plus 1/4 cup for coating
- 3 cloves garlic, minced (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for a subtle smoky kick)
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Cooking spray or oil for greasing
If you want to make these a bit lighter, you can swap the whole milk for almond milk or oat milk, but keep in mind the cheese flavor will be less rich. For a gluten-free version, gluten-free pasta and flour work well, and almond flour can replace panko breadcrumbs for coating. I’ve tried these swaps myself on a few busy nights, and they still turned out delicious—just a little different in texture.
Instructions
- Preheat your oven to 375°F and lightly grease a mini muffin tin with cooking spray or oil. This step helps the bites come out clean and crispy without sticking.
- Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 7 minutes. Drain well and set aside. I always remind my kids to give the noodles a quick taste test here—because, well, taste testing is the best part.
- In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, careful not to burn it. This is where the magic starts, and the whole kitchen smells like cozy comfort.
- Whisk in the flour and cook for about 2 minutes, stirring constantly to create a roux. It should bubble gently and become a light golden color—this thickens your sauce perfectly.
- Gradually whisk in the milk, making sure no lumps form. Cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in the cheddar cheese, Parmesan cheese, salt, pepper, and smoked paprika (if using). Stir until all the cheese melts and the sauce is smooth and creamy.
- Fold the cooked macaroni into the cheese sauce until fully coated. This is a great time to sneak a spoonful for yourself—I won’t tell!
- In a separate bowl, beat the eggs. In another shallow dish, mix the panko breadcrumbs with the 1/4 cup of grated Parmesan cheese.
- Working quickly, scoop about 1 to 1 1/2 tablespoons of the mac and cheese mixture and form it into a ball with your hands. Dip each ball into the beaten egg, then roll it in the breadcrumb mixture to coat evenly.
- Place the coated bites into the prepared mini muffin tin. This helps keep their shape and creates that perfect golden crust.
- Bake for 18-20 minutes or until the tops are golden brown and crispy. I like to check around the 15-minute mark and rotate the pan if needed for even browning.
- Let the bites cool in the pan for about 5 minutes before carefully removing them. They’ll firm up just enough to hold their shape but still taste wonderfully creamy inside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International