If you’re looking to elevate your classic mac and cheese into an irresistible finger food, these Baked Creamy Macaroni and Cheese Rounds are the perfect solution. Ideal for snacks, parties, or lunchboxes, these cheesy rounds are rich, golden, and packed with creamy flavor in every bite. By combining a traditional cheese sauce with a crispy baked finish, you get a dish that’s both nostalgic and innovative.
The rounds hold their shape well, making them great for dipping or serving as standalone treats. Each bite offers the indulgent comfort of mac and cheese with the added joy of a crispy crust. This recipe strikes a perfect balance between creamy and crunchy, cheesy and savory, making it a guaranteed crowd-pleaser.
Ingredients
• 2 cups elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg, lightly beaten
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (preferably panko for extra crunch)
• Cooking spray or melted butter for greasing
Instructions
• Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or melted butter to prevent sticking.
• Boil the elbow macaroni according to package instructions until al dente. Drain and set aside.
• In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until it forms a paste and begins to bubble but not brown.
• Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens slightly, about 3–4 minutes.
• Stir in the cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
• Add the cooked macaroni to the cheese sauce, stirring well to coat every piece with the creamy mixture. Let it cool slightly for 5–10 minutes.
• Stir in the beaten egg. The slight cooling helps prevent the egg from scrambling when added.
• Spoon the mac and cheese mixture evenly into each cup of the prepared muffin tin. Pack it down slightly to help it hold together during baking.
• In a small bowl, combine the Parmesan cheese and breadcrumbs. Sprinkle this topping generously over each macaroni-filled cup.
• Bake for 20–25 minutes or until the tops are golden brown and crispy.
• Let the rounds cool in the pan for 5–10 minutes before gently removing them with a spoon or butter knife.
• Serve warm as a delicious snack, appetizer, or side dish. They’re especially tasty with a dip like marinara or ranch.