Baked Creamy Macaroni and Cheese Rounds

Bite-sized, golden-crusted, and loaded with cheesy comfort—these Baked Creamy Macaroni and Cheese Rounds are everything you love about mac and cheese, shaped into a handheld snack.

Perfect for lunchboxes, party trays, after-school bites, or late-night cravings, these rounds combine the creaminess of traditional stovetop mac with a crispy baked shell. Each round delivers gooey cheddar inside and a perfectly crisped edge that’s absolutely addictive.

No frying, no mess—just real food, real cheese, and real satisfaction baked into every bite.

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Ingredients

For the creamy mac and cheese base:

• 8 oz elbow macaroni (or small shells)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• 1 ½ cups sharp cheddar cheese, shredded
• ½ cup mozzarella cheese, shredded
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• Salt and black pepper to taste

For binding and baking:

• 1 large egg
• ⅓ cup grated Parmesan cheese
• ¾ cup panko breadcrumbs
• Nonstick spray or melted butter for greasing

Optional topping:

• Extra shredded cheddar
• Chopped chives or parsley

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Instructions

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, 1–2 minutes less than package instructions. Drain and set aside.

Tip: Slightly undercooked pasta holds its shape better during baking.

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Step 2: Make the cheese sauce

In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the milk and cream, whisking until smooth. Continue cooking until the sauce thickens—about 3–5 minutes.

Remove from heat and stir in cheddar, mozzarella, garlic powder, paprika, salt, and pepper. Mix until fully melted and creamy.

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Step 3: Combine pasta and sauce

Add the drained pasta into the cheese sauce and stir to coat evenly. Let the mixture cool for 5 minutes.

Once slightly cooled, mix in the egg and Parmesan cheese. This will help the rounds hold together when baked.

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Step 4: Shape into muffin tins

Preheat oven to 375°F (190°C). Grease a muffin tin well with butter or nonstick spray.

Spoon the mac and cheese mixture into each cup, pressing down slightly to compact. Sprinkle panko breadcrumbs on top of each one. Add a little shredded cheddar on top if desired.

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Step 5: Bake to golden perfection

Bake in the preheated oven for 18–22 minutes, or until the tops are golden and crisp and the rounds are set.

Let cool in the pan for 5–10 minutes, then gently run a knife around the edges and pop them out. Serve warm with fresh herbs or your favorite dipping sauce.

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Why These Rounds Work

These little bites combine the best parts of mac and cheese—the creamy, the crispy, the cheesy—into snack-sized, poppable portions. They’re easy to make, easy to eat, and easy to love.

They’re:

• Kid-approved
• Freezer-friendly
• Great for parties and potlucks
• Less messy than traditional mac and cheese
• Fun, crispy, and incredibly cheesy

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Substitutions & Additions

• Cheese: Swap or mix in Gruyère, smoked gouda, pepper jack, or Monterey Jack.
• Pasta shapes: Use ditalini, mini shells, or penne for variation.
• Spicy version: Stir in diced jalapeños or hot sauce for heat.
• Protein boost: Add crumbled cooked bacon or diced ham.
• Veggie boost: Stir in finely chopped spinach, peas, or roasted red pepper.

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Make-Ahead & Storage

• Make-ahead: You can prepare the mac and cheese mixture a day ahead. Just shape and bake the next day.
• Fridge: Store baked rounds in an airtight container for up to 4 days. Reheat in the oven or toaster oven.
• Freezer: Freeze cooled rounds in a single layer, then transfer to a zip-top bag. Bake from frozen at 350°F for 15–20 minutes.

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Serving Suggestions

Serve these alongside:

• Ranch dressing or marinara for dipping
• Sliders or wings for game day
• Salad or roasted veggies for a full meal
• Tomato soup for dipping (like grilled cheese upgrade!)

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Nutritional Info (per round – approx.)

• Calories: 140
• Protein: 6g
• Fat: 8g
• Carbs: 12g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 210mg
• Cholesterol: 35mg

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FAQs

Can I make these without egg?
Yes. You can replace it with 1 tablespoon of plain Greek yogurt or 1 tablespoon cornstarch mixed with 2 tablespoons water for binding.

Can I bake these in mini muffin tins?
Absolutely. Just reduce the baking time to about 12–15 minutes.

Do I have to use panko breadcrumbs?
No. Regular breadcrumbs or crushed crackers work too—but panko gives the crispiest top.

Can I reheat in the microwave?
Yes, but the oven or air fryer keeps them crisp.

Can I make these gluten-free?
Yes! Use gluten-free pasta and flour, and sub gluten-free breadcrumbs.

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Why You’ll Love This Snack

It’s fun. It’s cheesy. It’s crisp on the outside, creamy on the inside—and it’s made for hands and hearts of all ages. These Baked Creamy Mac and Cheese Rounds transform a nostalgic favorite into a modern-day crowd-pleaser.

They’re just the right size to pop, share, and love.

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