Name: Mac and Cheese Bites with Bacon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 1 tbsp (15 g) butter for greasing tins; 1 cup (140 g) tiny elbow macaroni; 3 tbsp (45 g) butter; 2 tbsp (15 g) flour; 1 cup (240 ml) milk; 1/4 tsp (1.25 ml) cayenne pepper; 1 tsp (5 ml) salt; 1 minced garlic clove; freshly cracked pepper; 1 cup (240 ml) sharp cheddar cheese + ½ cup (120 ml) mozzarella for topping; 1/2 cup (120 ml) cooked bacon, chopped; 1 egg; 2 egg yolks; 1/3 cup (40 g) flour; ¼ cup (60 ml) chives

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These Bacon Mac & Cheese Bites are rich, creamy, and packed with sharp cheddar flavor, all tucked into a crispy, golden crust. They’re the perfect bite-sized appetizer for holiday gatherings or game-day entertaining: elegant, comforting, and a guaranteed hit alongside a glass of champagne.

The holidays are the perfect excuse to serve something a little decadent; it’s the season for celebrating, after all. If you’re hosting a festive gathering, these Bacon Mac & Cheese Bites are a simple yet impressive way to start the evening. They have all the creamy, comforting goodness of my full-scale Baked Mac and Cheese recipe, but in a dainty, party-ready form that’s perfect for serving with a chilled glass of champagne.

For more bite-sized appetizer recipes, check out my Easy English Muffin Appetizers, Garlic Knots with Pizza Dough, Cheese Puff Recipe, and Goat Cheese Tartlets, or browse my whole collection of Appetizer Recipes.

A mini mac and cheese appetizer on a plate.

Why You’ll Love This Recipe

The combination of sharp cheddar and smoky bacon gives these mac and cheese bites incredible flavor in every bite.
They can be made ahead, chilled overnight, and baked just before serving, making them perfect for stress-free entertaining!
Their small, 2-bite size makes them ideal for cocktail parties or buffets, pairing effortlessly with wine or champagne.
They’re also great for a kid’s birthday party or an after-school snack.

Mini Mac and Cheese Bites on appetizer dishes.

Ingredients:

Mini Elbow Macaroni: The smaller the better since it will expand once cooked, and needs to fit into a mini muffin tin.
Unsalted Butter: Used for both greasing the tins and creating the base of the cheese sauce. It adds richness and helps the sauce stay silky and smooth. Use unsalted butter so you can control the seasoning.
All-Purpose Flour: Used in both the cheese sauce and the macaroni mixture to help the bites hold their shape as they bake. Be sure to cook it with the butter for about a minute to remove any raw taste before adding the milk.
Whole Milk: Whole milk yields a creamy, velvety texture. Avoid using skim milk since it can make the sauce too thin.
Cayenne Pepper: Provides a nice kick to these appetizers; you can scale the quantity up for added spice.
Kosher salt: To enhance all the flavors
Garlic Clove: Freshly minced garlic adds wonderful depth and aroma to the cheese sauce. If you’re in a rush, a pinch of garlic powder will work too.
Freshly Cracked Pepper: For a nice peppery kick.
Sharp Cheddar Cheese: The sharper the cheddar, the more flavor your cheese sauce will have.
Cooked Crispy Bacon: Adds smoky, savory flavor and a bit of crunch. Cook it until crisp, then chop it finely so it blends evenly into the macaroni mixture.
Egg and Egg yolks: Help bind the mixture so the bites hold together once baked, while adding richness and a silky texture.
Shredded Mozzarella Cheese: For a bit of gooeyness on top or you can also use Monterey Jack cheese.
Freshly snipped chives: add a pop of color and a light onion flavor, finishing the dish perfectly.

Watch a Video Demo of this Recipe Below

Step #1: Boil The Pasta

You’ll boil the pasta in a large saucepan just until it is “al dente”.
You don’t want to overcook the pasta because it will continue to cook in the oven as it bakes.
Look for the small macaroni pasta. Remember, it needs to fit in a mini muffin tin once it’s cooked. So the smaller the better!

Mini macaroni in a measuring cup and a mini muffin tin.

Step #2: Make the Cheese Sauce

The cheese sauce is a basic Mornay sauce made with your favorite cheese.
I think a sharp cheddar works well for these, since it pairs well with the bacon. But you could also use Gruyère cheese.
Melt the butter in the skillet, then add the milk to form a paste. Whisk in the milk slowly, then simmer over medium heat.
Add the garlic, cayenne, salt, and pepper.
Then stir in the cheese.

Cheese sauce being made in a non-stick skillet.

Step # 3: Add Sauce, Bacon, Eggs, and Flour

You’ll toss your pasta with the cheese sauce until it’s all coated.
Then you’ll add your cooked bacon, eggs to bind the mixture, and a little flour to help stabilize the bites.
If you have any leftover bacon, you can put it to good use in my Potato Bacon Cheddar Soup Recipe. A great one for the winter months!

Macaroni, eggs, flour and cooked bacon in a mixing bowl.

Can you reheat mac and cheese bites?

Yes! To reheat these mac and cheese bites, place them on a baking sheet and bake at 400°F (204 °C) for about 10 minutes, until warmed through.

Step #4: Portion Out Batter

Scoop out the mixture with a small 1″ cookie dough scoop. This is the perfect size to fill the mini muffin tin.
A non-stick mini muffin tin is really the best size for a macaroni bite that you can just pop in your mouth in 1-2 bites!
I’d also highly recommend using a non-stick mini muffin tin, since these bites are cheesy and sticky, and you want to make sure they pop out.
Be sure to top each bite with a generous amount of grated cheese. The cheese will melt over the mac and cheese, creating a wonderful, slight crispiness on the top of the appetizer as it bakes.

Mini muffin mold filled with macaroni and cheese sauce.

Make-Ahead Tips for Macaroni Bites:

You can prepare the macaroni mixture a day or two in advance, portion it into your mini muffin tin, and cover it tightly with foil.
Keep it refrigerated until you’re ready to bake. Let the tin sit at room temperature for about 15 minutes before putting it in the oven so the bites bake evenly.
Pop it in the oven right before your guests arrive, and they’ll be greeted with the most wonderful aromas coming from the kitchen.

Do mac and cheese bites freeze well?

Yes! Just like other cheesy kinds of pasta dishes, these mac and cheese bites freeze beautifully.
After baking, portion out the bites into an air-tight, freezer-safe container.
Then, to reheat, place them on a baking sheet at 375°F for 20 minutes.
The mac and cheese bites will keep for about 3 months in the freezer.

Substitutions and Variations

For a slightly different flavor, try swapping the bacon for diced ham or crispy pancetta. Each adds a savory richness that pairs beautifully with the creamy cheese sauce.
Want a more elevated flavor? Replace part of the cheddar with Gruyère or Monterey Jack for a more complex bite.
To make them vegetarian, simply skip the bacon and add a little smoked paprika for depth.
You can also adjust the spice level by adding a touch more cayenne pepper or a few red pepper flakes for an extra pop of heat.

Tips For Success

Use the smallest macaroni pasta you can find so the bites stay compact and easy to pop in one or two bites.
Grease your non-stick mini muffin tin well with melted butter.
Let the cheese sauce cool slightly before adding the eggs so they don’t scramble in the heat.
Allow the bites to cool in the tin for a few minutes before removing. This helps them set up and hold their shape beautifully on the platter.
For a pretty presentation, arrange them on a rectangular platter and finish with a sprinkle of freshly snipped chives.

More Appetizer Recipes

Green Goddess Dip

Cheese Puff Recipe

Baked Brie with Fig Jam

Honey Roasted Cashews

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