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    Home » Recipes » Leftover Recipes

    Angela @ BakeItWithLove.com · 3 Comments

    Oven Baked Breaded Macaroni and Cheese Bites

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    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 tablespoon 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 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 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 tablespoon 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!

     

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    4.80 from 5 reviews

    Oven Baked Breaded Macaroni and Cheese Bites

    The perfect use for your left over macaroni and cheese, just like our other baked mac n cheese bites...but with a fabulous crunchy coating!
    Author | Angela
    Servings: 8 servings
    Calories: 21kcal
    Prep 20 minutes
    Cooking 25 minutes
    Total Time 45 minutes
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    Ingredients
     

    • 4 c homemade macaroni and cheese (see recipe)
    • ¾ c all-purpose flour
    • ¾ c Italian seasoned croutons (crushed)
    • ¾ c Italian seasoned Panko
    • ¼ c Parmesan cheese
    • 2 large eggs
    • 2 Tbsp olive oil

    Instructions

    • Start with our 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 degrees F (218 degrees C) and line a baking sheet (or two) with parchment paper. Use 1 tablespoon 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 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 degrees F (218 degrees C) for about 10-12 minutes, then use the second tablespoon 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

    Calories: 21kcal (1%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 41mg (14%) | Sodium: 21mg (1%) | Potassium: 15mg | Sugar: 1g (1%) | Vitamin A: 59IU (1%) | Calcium: 6mg (1%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Appetizers
    Cuisine American

    Save

    Save

    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
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    Reader Interactions

    Comments

    1. Jessica says

      July 29, 2022 at 5:07 pm

      5 stars
      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!

      Reply
    2. catherine gullison says

      August 03, 2020 at 5:34 am

      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.

      Reply
      • Angela @ BakeItWithLove.com says

        August 04, 2020 at 10:12 pm

        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!!

        Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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