Mac and Cheese Bites

These easy Mac and Cheese Bites are the perfect snack for any occasion. Crispy on the outside with a creamy inside. Simple steps with no cooking skills needed. Plus, they are ready in 30 minutes

We all know the joy of digging into a warm bowl of mac and cheese—it’s the ultimate comfort food. But what do you do when you have some leftovers and want to jazz it up? These Mac and Cheese Bites are the answer! Imagine taking that creamy, cheesy goodness and wrapping it in a crispy, golden shell.

These bites are easy to make and perfect for a quick snack, a fun appetizer, or a creative way to use up leftovers. Trust me, one bite, and you’ll be hooked.

Perfect for All Occasions

These Mac and Cheese Bites are the perfect solution. They’re easy to make, require minimal ingredients, and can be whipped up in just 30 minutes. These bites can be served at a get-together, need a snack for game day, or just want to treat yourself to something special.

Jump to:

• THE BREAKDOWN
• HOW TO MAKE MAC AND CHEESE BITES
• SUBSTITUTIONS
• VARIATIONS
• STORAGE AND REHEATING
• PAIR THIS WITH
• Mac and Cheese Bites

THE BREAKDOWN

• leftover mac and cheese – I used my queso mac and cheese for this.
• liquid egg whites – you can use egg whites or a whole egg.
• Italian bread crumbs – cause it’s already seasoned.

HOW TO MAKE MAC AND CHEESE BITES

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and spray it with a light mist of avocado oil.

In a medium bowl, mix ½ cup of the Italian bread crumbs into the cold mac and cheese. This helps hold everything together.

Prepare two bowls—one with the liquid egg whites and another with the remaining Italian bread crumbs.

Take a small amount of the mac and cheese mixture and form it into a ball about the size of a golf ball. Dip it into the egg whites, then roll it in the bread crumbs, ensuring it’s well coated.

Place the coated mac and cheese balls onto the prepared baking sheet. Lightly mist the tops with avocado oil. Bake in the oven for 20 minutes, flipping halfway through at the 10-minute mark, until both sides are golden brown.

Enjoy these crispy, cheesy bites immediately while they’re hot!

SUBSTITUTIONS

Dairy:

• Milk: Substitute with almond milk, soy milk, oat milk, or coconut milk for a non-dairy option.
• Butter: Use margarine, olive oil, coconut oil, or ghee.
• Cheese: Swap with a non-dairy cheese, nutritional yeast for a cheesy flavor, or use different cheese varieties like cheddar instead of mozzarella.

Bread Crumbs:

• Panko: Use crushed cornflakes or coarsely ground oats.

• Italian Bread Crumbs: Use panko, crushed crackers, crushed cereal, or make your own with stale bread and seasonings.

Broth:

• Chicken Broth: Use vegetable broth, beef broth, or even water with a bit of added salt and seasonings.
• Vegetable Broth: Substitute with chicken broth, mushroom broth, or a homemade stock.

VARIATIONS

Spicy: Add a pinch of cayenne pepper or mix in diced jalapeños into the mac and cheese. I prefer the pickled jalapenos!

Bacon: Mix in crumbled cooked bacon for a smoky, savory twist. This is the bomb!

Veggie-Loaded: Add finely chopped broccoli, spinach, or peas to the mac and cheese before forming the bites.

Different Cheeses: Use a blend of cheeses like sharp cheddar, Gruyère, or pepper jack for different flavors.

STORAGE AND REHEATING

For any leftovers (though it’s unlikely), you can store the Mac and Cheese Bites in an airtight container. Refrigerate for up to 3 days.

To reheat, pop them in the oven at 350°F for about 10 minutes or until they’re warmed through and crispy again. Avoid microwaving them, as this can make the coating soggy.

PAIR THIS WITH

Pair them with a dipping sauce like marinara, ranch, or even a spicy aioli to elevate the flavor. They’re great on their own as a snack or with other finger foods.

Consider serving them alongside chicken wings, veggie sticks, and mini sliders for a variety of appetizer selection.