Mac and cheese is one of those comfort foods that so many people love. These little mac and cheese bites are perfect for little hands to hold and eat!

Mac and cheese bites served with green beans and raspberries

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I’m a mac and cheese lover and it really doesn’t have to be complicated to make! These mac and cheese bites require only a few ingredients and come together in one pot. They are great size for babies and toddlers and can be customized with added sources of protein and veggies!

WHAT YOU’LL NEED

Here is what you’ll need to make these mac and cheese bites:

Ingredients to make Mac and cheese bites. See recipe card for detailed ingredient quantities.
  • Pasta Noodles: I usualy use elbow noodles, but any type of small pasta noodle works well.
  • Butter: To cook the peppers and onions.
  • Onions/Peppers: For added flavor and texture.
  • Milk: I use evaporated milk in this recipe, but any other type of milk works as well.
  • Shredded Cheese: I use 4-cheese Mexican blend in this recipe, but any other type of shredded cheese may be used.

PROCESS

  1. Boil the pasta noodles according to the package directions. Drain and set aside. 
  2. Melt butter in a pan on medium heat.
  3. Add in chopped onions and peppers and cook until soft.
  4. Add in the milk and stir as it begins to bubble. 
  5. Turn down the heat and add in the cheese. Stir until it is melted and the mixture thickens.
  6. Add in the pasta noodles and toss to coat.
  7. Pack into a mini muffin pan and sprinkle a little more cheese on top.
  8. Bake at 350 degrees F for 15-20 minutes.
Step by step photos demonstrating how to make mac and cheese bites. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Once cooled, store bites in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 15-20 seconds or until warmed through. To freeze, place the cooled bites in a freezer-safe Ziploc bag in an even layer and freeze for up to 2 months. 

Mac and cheese bites laid out on a tray

SUBSTITUTIONS

  • Milk: I used evaporated milk in this recipe, but you may replace it with whole milk, half and half milk, heavy cream, or a dairy free alternative, like coconut milk.
  • Butter: For a dairy-free version, substitute with a non-dairy based butter.
  • Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.
Mac and cheese bites served with green beans and strawberries

RECIPE NOTES

  • This recipe makes 24 mini bites. You can make regular-sized bites by adding a few more minutes to the total bake time.
  • I like to use a silicone muffin pan to bake these bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these bites tend to stick. 
  • Finely chop the onions and peppers as small as possible so that there aren’t too many large chunks.
  • I used 4-cheese Mexican blend in this recipe, but feel free to use any type of cheese! Mozzarella cheese is a good low sodium option.
  • Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!

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Mac and cheese bites served with green beans and strawberries

Mac and Cheese Bites

Mac and cheese is one of those comfort foods that so many people love. These little mac and cheese bites are perfect for little hands to hold and eat!
5 from 5 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: bite size pasta, mac and cheese
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 mini bites

Ingredients 

  • 8 oz pasta noodles 1/2 standard box
  • 1 tbsp butter
  • ½ cup finely chopped onions and peppers
  • ¾ cup evaporated milk
  • 1 cup shredded cheese + more to sprinkle on top

Instructions

  • Preheat the oven to 350 degrees F (190 degrees C).
  • Boil the pasta noodles according to the package directions. Drain and set aside.
  • Melt butter in a pan on medium heat.
  • Add in chopped onions and peppers and cook until soft.
  • Add in the milk and stir as it begins to bubble.
  • Turn down the heat and add in the cheese. Stir until it is melted and the mixture thickens.
  • Add in the pasta noodles and toss to coat.
  • Pack into a mini muffin pan and sprinkle a little more cheese on top.
  • Bake at 350 degrees F for 15-20 minutes.

Notes

  • This recipe makes 24 mini bites. You can make regular-sized bites by adding a few more minutes to the total bake time. 
  • I like to use a silicone muffin pan to bake these bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these bites tend to stick. 
  • Finely chop the onions and peppers as small as possible so that there aren’t too many large chunks.
  • I used 4-cheese Mexican blend in this recipe, but feel free to use any type of cheese! Mozzarella cheese is a good low sodium option.
  • Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!

Nutrition

Nutrition Facts
Mac and Cheese Bites
Amount per Serving
Calories
63.4
% Daily Value*
Fat
 
1.84
g
3
%
Saturated Fat
 
1.02
g
6
%
Polyunsaturated Fat
 
0.12
g
Monounsaturated Fat
 
0.52
g
Cholesterol
 
6.08
mg
2
%
Sodium
 
41.28
mg
2
%
Potassium
 
60.15
mg
2
%
Carbohydrates
 
8.66
g
3
%
Fiber
 
0.5
g
2
%
Sugar
 
1.13
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
301.99
IU
6
%
Vitamin C
 
0.66
mg
1
%
Calcium
 
48.38
mg
5
%
Iron
 
0.21
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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8 Comments

    1. You can replace it with another type of milk like whole milk, or a combination of whole milk and heavy cream! I find that the evaporated milk helps the cheese mixture become a little more creamy, but other milk alternatives work as well!

  1. 5 stars
    These turned out amazing! I used a combo of whole milk and half and half instead of evaporated milk, and added a little garlic powder and paprika. So yummy! Thank you!!

  2. When I added the cheese, it melted but got clumpy. Not sure how else to describe it. It does not look like a sauce at all. I used regular whole milk.

  3. I used a bagged yellow sharp cheddar. I do think maybe the heat was too high and I may have cooked the milk too long? I tried again (thank goodness for always having alllll the cheese on hand haha) and it worked out a little bit better and they were delicious!

    1. Oh yes! I always try to keep the heat low so that the milk and cheese mixture melt together slowly. I’m so happy they turned out well the 2nd time around!😊

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