These Cauldron Mac and Cheese Bites are crispy on the outside and ultra-creamy inside—perfect for Halloween parties or any game day spread. They bake in a mini muffin tin, so you get maximum crunch without deep-frying. I tested this recipe twice; the 12-minute bake plus a 10-minute cool gave the best hold and cheesy pull.
At a glance: 24 bites • 40 minutes • Budget-friendly • Make-ahead + freezer-friendly
Ingredients
- 8 oz (225 g) elbow macaroni
- 2 Tbsp (28 g) unsalted butter
- 2 Tbsp (16 g) all-purpose flour
- 1½ cups (360 ml) milk, whole or 2%
- 2 cups (8 oz / 225 g) sharp cheddar, finely shredded
- ½ cup (56 g) low-moisture mozzarella, finely shredded (optional for stretch)
- 1 large egg, beaten
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ¾ tsp kosher salt, plus more to taste
- ½ cup (30 g) panko breadcrumbs
- 1 Tbsp (14 g) melted butter (for panko)
- Nonstick spray
- 2 Tbsp finely sliced chives or green onions, for “cauldron bubbles”
What You Need for Cauldron Mac and Cheese Bites
Mini muffin pan, medium saucepan, whisk, mixing bowl, measuring cups/spoons, silicone spatula, wire rack.
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Plant butter, unsweetened oat/almond milk, dairy-free cheddar shreds; add 1 Tbsp nutritional yeast | Keep heat low; DF shreds melt faster. |
| Gluten-free | GF elbow pasta + GF panko | Boil pasta 1–2 minutes less to avoid mushy bites. |
| No alcohol/pork | This recipe uses none. For smoky flavor, use smoked paprika or crispy turkey bacon, beef bacon, or sautéed mushrooms | Fold garnish in after baking. |
Step-By-Step Instructions
- Boil & prep. Heat oven to 375°F (190°C). Spray a 24-cup mini muffin pan. Cook pasta in salted water to al dente; drain well.
- Make the sauce. Melt 2 Tbsp butter in a saucepan over medium heat. Whisk in flour; cook 1 minute. Slowly whisk in milk until smooth. Simmer 2–3 minutes until thick. Off heat, stir in cheddar (and mozzarella), garlic powder, onion powder, paprika, and salt. Cool 3 minutes, then whisk in egg.
- Fill & bake. Toss panko with melted butter. Fold pasta into cheese sauce. Spoon heaping tablespoons into cups; press lightly. Top with panko. Bake 12–14 minutes until golden and bubbling. Cool in pan 10 minutes so they set, then loosen edges and lift out. Garnish with chives for “bubbles.”
Pro Tips & Variations
- Chill the mixture 15 minutes before scooping for extra tidy edges.
- Finely shred cheese; it melts faster and binds better.
- Air fryer re-crisp: 350°F (175°C) for 4–6 minutes.
- Add-ins (keep pieces tiny): steamed broccoli bits, roasted corn, or minced sautéed mushrooms.
- Spicy version: a pinch of cayenne in the sauce.
- Make-ahead Cauldron Mac and Cheese Bites: fill cups, cover, and chill up to 24 hours; bake just before serving.
Serving Suggestions
- Party platter with ranch or marinara for dipping.
- Kid plate with carrot sticks and apple slices.
Storage & Reheating
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 2 months; freeze on a sheet pan, then bag.
- Reheat: Oven 350°F (175°C) 8–10 minutes (thawed) or 14–16 minutes (from frozen). Air fryer 350°F (175°C) 4–6 minutes.
- Food safety: Cool and refrigerate within 2 hours; keep below 40°F (4°C).
Troubleshooting
- Bites crumble: Let cool the full 10 minutes; next time whisk in an extra 1–2 Tbsp milk and a second egg.
- Greasy tops: Use part-skim cheese and measure butter for panko.
- Too soft: Bake 2–3 minutes longer; or chill mixture before scooping.
FAQs
Q1: Can I bake these in a regular muffin pan?
A1: Yes. Bake 15–18 minutes; yield ~12 larger bites.
Q2: How do I make them dairy-free?
A2: Use plant butter, unsweetened plant milk, and dairy-free cheddar shreds; add 1 Tbsp nutritional yeast for depth.
Q3: Can I skip the egg?
A3: You can, but the bites won’t hold as well. Add 2 Tbsp extra cheese and chill the mixture before scooping.
Nutrition (per serving)
Calories: 110; Protein: 5 g; Carbs: 12 g; Fat: 5 g