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Cheesy Mac & Cheese Pizza Bites

Cheesy Mac & Cheese Pizza Bites for the Ultimate Snack Attack

Cheesy Mac & Cheese Pizza Bites are a delightful fusion of comforting flavors in a fun bite-sized snack, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 bites
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pizza Filling
  • 8 slices Large Pepperoni Substitute with turkey pepperoni for a healthier option.
  • 4 tablespoons Butter Margarine can be used as a substitute.
  • 4 tablespoons All-Purpose Flour Gluten-free flour can be used.
  • 1 cup Milk Whole milk is preferred; almond milk can be used for dairy-free.
  • ½ cup Heavy Cream Can be replaced with half-and-half or more milk.
  • 1 teaspoon Garlic Powder Use fresh minced garlic for stronger flavor.
  • 1 teaspoon Dried Oregano Italian seasoning can be a substitute.
  • 1 teaspoon Kosher Salt Sea salt can be used instead.
  • ½ teaspoon Freshly Ground Black Pepper White pepper can be used for less visual contrast.
  • 1 cup Shredded Mozzarella Provolone can be used for different flavor.
  • ½ cup Freshly Grated Parmesan Pecorino Romano is also an option.
  • 1 cup Elbow Pasta Any short pasta like penne works as a substitute.
  • ½ cup Freshly Torn Basil Can be omitted or replaced with dried basil.
For the Topping
  • ½ cup Extra Parmesan Sprinkle more to taste.
  • ½ cup Crushed Crackers or Panko Breadcrumbs Mix with herbs for added flavor.

Equipment

  • Muffin tin
  • medium saucepan
  • large pot
  • whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and spray a muffin tin with baking spray.
  2. Cook the elbow pasta in salted boiling water until al dente, about 7-9 minutes. Drain.
  3. Melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes.
  4. Gradually whisk in milk and heavy cream, cooking for 3-5 minutes until thickened.
  5. Add garlic powder, oregano, salt, and pepper. Stir in mozzarella until melted.
  6. Fold in the cooked pasta and pepperoni until evenly coated.
  7. Scoop mixture into muffin tin, filling each cup to the top and sprinkle with remaining Parmesan.
  8. Bake for 18-20 minutes until tops are golden brown and bubbly.
  9. Cool for a few minutes, loosen edges with a knife, and garnish with basil before serving.

Nutrition

Serving: 1biteCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 25mgSodium: 400mgPotassium: 150mgFiber: 1gVitamin A: 10IUCalcium: 150mgIron: 0.5mg

Notes

For the best texture, reheat leftovers in the oven instead of the microwave. You can also prepare the filling 24 hours in advance and store in the fridge.

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