Print

Crispy Sheet Pan Mac and Cheese Bites

crispy sheet pan mac and cheese bites - featured image
Print Recipe

These crispy sheet pan mac and cheese bites are an easy, satisfying comfort food perfect for meal prep. They feature a creamy cheesy center with a golden, crunchy breadcrumb topping.

Ingredients

Scale
  • 8 ounces elbow macaroni, cooked al dente
  • 2 cups shredded sharp cheddar cheese (about 200 grams)
  • 1 cup shredded mozzarella cheese (about 100 grams)
  • 1 cup whole milk (240 ml)
  • 3 tablespoons unsalted butter, melted (about 43 grams)
  • 3 tablespoons all-purpose flour (about 24 grams)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 cup panko breadcrumbs (about 100 grams)
  • ¼ cup grated Parmesan cheese
  • 1 large egg, beaten
  • Optional: pinch of smoked paprika or cayenne pepper, chopped fresh herbs like parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook until al dente, about 7 minutes. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
  2. In a medium saucepan, melt 3 tablespoons (43 grams) of unsalted butter over medium heat. Once melted, whisk in 3 tablespoons (24 grams) of all-purpose flour and cook for 1-2 minutes, stirring constantly until bubbly but not browned.
  3. Slowly add 1 cup (240 ml) of milk while whisking to avoid lumps. Cook, whisking often, until sauce thickens and coats the back of a spoon, about 4-5 minutes.
  4. Remove sauce from heat and stir in 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Gradually mix in 2 cups shredded sharp cheddar and 1 cup shredded mozzarella until smooth and melted.
  5. In a large mixing bowl, gently fold the cooked macaroni into the cheese sauce until fully coated. Let cool slightly.
  6. Beat 1 large egg and stir into the macaroni and cheese mixture to help bind the bites.
  7. In a small bowl, mix 1 cup panko breadcrumbs with ¼ cup grated Parmesan cheese. Add a pinch of smoked paprika or cayenne pepper if desired.
  8. Line a rimmed sheet pan with parchment paper or grease lightly. Spread the mac and cheese mixture evenly across the pan, pressing down gently. Sprinkle the breadcrumb mixture evenly over the top.
  9. Preheat oven to 375°F (190°C). Bake the sheet pan for 25-30 minutes until the topping is golden and crisp and the edges are slightly browned. Start checking around 20 minutes to avoid burning.
  10. Let the mac and cheese cool completely on the pan, about 15-20 minutes, to firm up. Then cut into bite-sized squares or rectangles.
  11. Serve warm with your favorite dipping sauce or pack into containers for meal prep. Reheat leftovers in the oven or air fryer at 350°F (175°C) for 8-10 minutes to maintain crispiness.

Notes

[‘Use freshly shredded cheese instead of pre-shredded for creamier sauce.’, ‘Do not skip the egg as it helps bind the bites.’, ‘Watch baking time carefully to avoid burning the breadcrumb topping.’, ‘Let the bites cool completely before cutting to prevent crumbling.’, ‘Breadcrumbs can be toasted briefly for extra crunch.’, ‘These bites freeze well; wrap individually and store up to 1 month.’, ‘For gluten-free, use gluten-free pasta, flour substitute, and panko.’, ‘For vegan, use plant-based pasta, non-dairy milk, dairy-free cheese, and flax egg.’]

Nutrition

Keywords: mac and cheese, sheet pan, crispy bites, meal prep, comfort food, cheesy snack

Find it online: https://piperplate.com/crispy-sheet-pan-mac-and-cheese-bites-easy-meal-prep-recipe/