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Double Cheddar Mac & Cheese Bites

  • prep time: 15 min
  • total time: 1 hr 10 min
  • serves: 24 people
  • calories: 125 1 serving
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Make your next party a hit with these irresistible Mac & Cheese Bites! Perfect for sharing, these two-bite appetizers take everyone’s favorite comfort food and turn it into a fun, poppable treat. What makes them so easy and delicious is the secret ingredient: Campbell’s® Condensed Cheddar Cheese Soup, which creates an extra creamy texture and a craveable cheesy flavor without the fuss. With a crunchy panko crust and a panko topping, these baked mac and cheese bites are the ultimate crowd-pleasing appetizer for holidays, potlucks, and gatherings of any kind. For the classic-style side side, see the recipe for Creamy Double Cheddar Mac & Cheese.

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Ingredients

  • 1 cup panko
  • 4 tablespoons butter, melted
  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1/4 cup milk
  • 2 egg, beaten
  • 2 cups shredded white Cheddar cheese
  • 8 ounces uncooked elbow macaroni (about 2 cups)
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Instructions

  • Tips

    • If you only have mini muffin pans that make 12 minis at a time, simply bake the bites in batches.

  • Step 1

    Heat the oven to 425°F with oven racks positioned in the center of the oven. Meanwhile, cook the elbow macaroni according to the package instructions, drain, and set aside. Meanwhile, combine melted butter and panko in a small bowl. Lightly grease two 24 cup (1 3/4-inch) mini muffin pan. Scoop 1/2 teaspoon of buttered panko into the bottom of each mini muffin cup, spreading it out to cover the bottom of the muffin cup.  Put the rest of the buttered panko aside to use as topping.

  • Step 2

    Whisk the soup, milk, and eggs in a medium bowl. Add cheese and stir until well combined. Add cooked elbow macaroni and mix to coat with the soup mixture. Spoon about 1 tablespoon elbow macaroni mixture into each muffin-pan cup. Gently press the mixture down in each cup. Top each mini muffin cup with 1/2 teaspoon of buttered panko.

  • Step 3

    Bake for 20-25 minutes or until golden brown. Bake both muffin tins in the oven at the same time, each on their own rack and switching racks halfway through baking. Let stand for 10 minutes before removing the minis from the muffin pan. To remove from pan, run a knife or thin spatula around the edges to release.

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Calories 125
Total Fat 7 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 31 mg
Sodium 262 mg
Total Carb 12 g
Dietary Fiber 0 g
Sugar 1 g
Protein 5 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 2 %DV
Potassium 1 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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