What do you do when you make too much incredibly creamy, delicious homemade macaroni and cheese?? You make these Oven Baked Breaded Macaroni and Cheese Bites!
If you thought your homemade macaroni and cheese was a hit, watch and see how much your family (ok, the little ones most of all) will love these perfectly bite sized snacks!
There’s a reason macaroni and cheese is such a comfort food staple! It’s so creamy and delicious, and literally ooey gooey goodness! The rich flavors of the cheese are so vast, so the flavor of these mac and cheese bites is can be easily altered to your favorite cheeses!
Make Your Macaroni and Cheese
You can use any leftover macaroni and cheese, or start with our Oven Baked Macaroni 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.
Get Your Dredging Station Ready
Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet (or two) with parchment paper.
Use 1 Tbsp of the olive oil and a basting brush to coat the parchment paper lined baking sheet(s).
In a small bowl, whisk the eggs until well combined. Use a second bowl for the all-purpose flour and then a third small bowl to combine the breading ingredients: crushed Italian seasoned croutons, Italian seasoned Panko, and Parmesan cheese.
Make Your Oven Baked Breaded Macaroni and Cheese Bites…
Using a table spoon, portion out large (approximately 1- 1 1/2 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 each macaroni and cheese ball thoroughly and then place on your parchment paper lined baking sheet.
Repeat until all of your macaroni and cheese has been breaded.
Bake at 425 degrees F (218 degrees C) for about 10-12 minutes, then use the second Tbsp of olive oil to brush over the baking sheet. Roll the breaded macaroni and cheese balls to bake the opposite side for an additional 8-10 minutes.
Remove from the oven and serve immediately. Enjoy!
Oven Baked Breaded Macaroni and Cheese Bites
Ingredients
- 4 c homemade macaroni and cheese (see recipe)
- 3/4 c all-purpose flour
- 3/4 c Italian seasoned croutons (crushed)
- 3/4 c Italian seasoned Panko
- 1/4 c Parmesan cheese
- 2 large eggs
- 2 Tbsp olive oil
Instructions
- Start with our Oven Baked Macaroni 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 degrees F (218 degrees C) and line a baking sheet (or two) with parchment paper. Use 1 Tbsp of the olive oil and a basting brush to coat the parchment paper lined baking sheet(s).
- In a small bowl, whisk the eggs until well combined. Use a second bowl for the all-purpose flour and then a third small bowl to combine the breading ingredients: crushed Italian seasoned croutons, Italian seasoned Panko, and Parmesan cheese.
- Using a table spoon, portion out large (approximately 1- 1 1/2 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 degrees F (218 degrees C) for about 10-12 minutes, then use the second Tbsp of olive oil to brush over the baking sheet. Roll the breaded macaroni and cheese balls to bake the opposite side for an additional 8-10 minutes. Remove from the oven and serve immediately.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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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.
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!!