Macaroni and Cheese Bites

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  • 00:20Prep Time
  • 00:15Cook Time


  • 1 cup uncooked dried small shell macaroni
  • 1 Tbsp butter, melted
  • 10 round butter crackers, crushed
  • 1 Tbsp butter
  • 1/3 cup milk
  • 1 Tbsp all-purpose flour
  • 1/2 cup sharp cheddar cheese
  • 1 Tbsp grated Parmesan cheese
  • 1/2 cup Italian blend cheese
  • 1 large egg (yolk only)
  • 1 Tbsp Johnny’s Parmesan Garlic
  • 1 Tbsp freshly chopped chives


  1. Heat oven to 425°F.
  2. Cook macaroni until al dente, according to package directions. Drain.
  3. Brush 24 mini muffin cups with 1 tablespoon melted butter.
  4. Sprinkle with crushed crackers. Reserve remaining cracker crumbs; set aside.
  5. Melt 1 tablespoon butter in 2-quart saucepan over medium heat until sizzling. Whisk in flour.
  6. Cook over medium heat 2 minutes.
  7. Slowly whisk in milk; bring to a boil. Cook 1-2 minutes until the mixture has thickened.
  8. Add Johnny’s Parmesan Garlic and cheeses; whisk until melted (sauce will be very thick).
  9. Remove from heat; whisk in egg yolk and chives. Gently stir in cooked macaroni.
  10. Spoon rounded tablespoons into prepared muffin cups. Sprinkle with reserved cracker crumbs.
  11. Bake 8-10 minutes until golden brown and bubbling.
  12. Cool 5 minutes. Gently remove from pan, using a table knife to loosen edges, if necessary.

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