These baked breaded macaroni and cheese bites are the perfect way to enjoy any leftover macaroni and cheese. The macaroni is coated in a breadcrumb mixture before being baked in the oven until crisp on the outside. They are a bite-sized snack that both kids and adults will love.
If you're looking for more easy-to-make snacks, try my sausage cream cheese biscuit bites, Lil Smokies pigs in a blanket, and air fryer pickles.
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Macaroni and cheese is a classic comfort food that I know all about. I have many macaroni recipes, and these baked bites can be made using the leftovers.
Of course, you could make some fresh macaroni to turn it into these bites, too, but you'll need to give it enough time to cool first. Regardless of how you do it, everyone who tries them will love them!
🥘 Ingredients
- Macaroni & Cheese - Grab your favorite leftover macaroni and cheese. If you don't already have some, I recommend Paula Deen's macaroni and cheese, my Southern baked macaroni and cheese, or my sour cream mac and cheese.
- Flour - Flour will be a part of your dredging station for coating your mac balls.
- Croutons - Crush up some Italian-seasoned croutons for some added crunch.
- Panko - Italian-seasoned Panko breadcrumbs will be combined with crushed croutons for the exterior of your bites.
- Parmesan - You can never have enough cheese!
- Eggs - Eggs will be used to help bind everything together.
- Olive Oil - Adding a thin coating of olive oil will help ensure that your bites become perfectly crispy.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Baked Breaded Mac And Cheese Bites
Considering your macaroni is already prepared, transforming it into baked balls is incredibly simple. Before you begin, you'll need a baking sheet, some parchment paper, three bowls, and measuring utensils.
The number of balls you'll make will depend on how large you make them. However, this recipe will yield eight servings.
Make Your Macaroni and Cheese
Step 1: Grab your leftover macaroni. Ensure your 4 cups (800 grams) of homemade macaroni and cheese have plenty of time to chill in the fridge (at least 12 hours).
Get Your Dredging Station Ready
Step 2: Prepare. Preheat your oven to 425°F (220°C/Gas Mark 7) and line a baking sheet (or two) with parchment paper.
Step 3: Brush. Use 1 tablespoon of olive oil and a basting brush to coat the parchment paper-lined baking sheet(s).
Step 4: Prepare the bowls. In a small bowl, whisk 2 eggs until well combined. Use a second bowl for ¾ cup (90 grams) of all-purpose flour and then a third small bowl to mix the breading ingredients: ¾ cup (89 grams) of crushed Italian-seasoned croutons and Italian-seasoned Panko and ¼ cup (23 grams) of Parmesan cheese.
Portion & Coat
Step 5: Portion. Using a tablespoon, portion out large (approximately 1-1½ inch) chunks of the leftover macaroni and cheese.
Step 6: Roll and dip. Quickly roll in your palms to shape into a rough ball shape, then dip into the flour, egg, and breading mixture.
Step 7: Place. Coat each macaroni and cheese ball thoroughly, then place on your parchment paper-lined baking sheet. Repeat until all of your macaroni and cheese has been breaded.
Bake & Serve
Step 8: Bake. Bake at 425°F (220°C/Gas Mark 7) for 10-12 minutes, then brush over the baking sheet with 1 tablespoon of olive oil. Roll the breaded macaroni and cheese balls to bake the opposite side for 8-10 minutes.
Step 9: Serve. Remove from the oven and serve immediately.
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💭 Angela's Pro Tips & Recipe Notes
- Chill the macaroni. Before getting started, allow your macaroni plenty of time to chill in the fridge to firm up. Place it into the freezer before portioning it into bites if needed.
- Add some mix-ins. Upgrade your macaroni and cheese by adding delicious mix-ins like bacon or sausage.
- Use a dipping sauce. Pair your bites with your favorite dipping sauces. I recommend ranch, Cajun dipping sauce, or spicy ranchero sauce.
- Storage. These balls are best when freshly made. However, you could store them in the fridge and reheat them using an air fryer.
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📖 Recipe Card
Oven Baked Breaded Macaroni and Cheese Bites
Ingredients
- 4 cups homemade macaroni and cheese (see recipe)
- ¾ cup all-purpose flour
- ¾ cup Italian seasoned croutons (crushed)
- ¾ cup Italian seasoned Panko
- ¼ cup Parmesan cheese
- 2 Large eggs
- 2 tablespoon olive oil
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Use leftover 4 cups homemade macaroni and cheese. (Use my Mac and Cheese recipe.)
- Make sure that your leftover mac n cheese is nice and cold and set up (refrigerated for at least 12 hours). If needed, you can also freeze the macaroni just a bit before portioning out to coat with breading.
- Preheat your oven to 425°F (218°C) and line a baking sheet (or two) with parchment paper. Use 1 tablespoon of olive oil and a basting brush to coat the parchment paper-lined baking sheet(s).
- In a small bowl, whisk the 2 Large eggs until well combined. Use a second bowl for the ¾ cup all-purpose flour and then a third small bowl to combine the breading ingredients: crushed ¾ cup Italian seasoned croutons, ¾ cup Italian seasoned Panko, and ¼ cup Parmesan cheese.
- Using a table spoon, portion out large (approximately 1- 1 ½ inch) chunks of the leftover macaroni and cheese. Quickly roll in your palms to shape into a rough ball shape, then dip into the flour, then the egg mixture, and next into the breading mixture. Coat thoroughly and place on a parchment paper lined baking sheet. Repeat until all of your macaroni and cheese has been breaded.
- Bake at 425°F (218°C) for 10-12 minutes, then brush over the baking sheet with the second 1 tablespoon of 2 tablespoon olive oil. Roll the breaded macaroni and cheese balls over to bake the opposite side for an additional 8-10 minutes. Remove from the oven and serve immediately.
Nutrition
Jessica says
I made way too much macaroni and cheese with tuna and peas. This was an excellent way to use it up. I might try putting a small cube of Velveeta cheese in the middle of the ball next time. Thank you for the recipe!
catherine gullison says
Great recipe. They were a hit. Only difference is I didn't use croutons or bread crumbs. All panko. I cooked my mac/cheese in a pan, refrigerated it, then cut into squares as squares are easier to brown on all sides.
What I learned: frozen squares (or close to frozen, there's wiggle room) They'll start to freeze quick.
The darker the pan, the better they brown.
Don't use parchment or silpat.
I went through more egg than the recipe but I am a classic over doer too.
Next time I will try (with a few) no flour, just egg then panko.
Angela @ BakeItWithLove.com says
Great notes! Did you have any problems with sticking to the baking sheet, or was it greased (I know, these can put out a fair amount of their own grease)? So glad you enjoy these awesome mac bites!!