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Mac ‘n’ cheese bites canapes on a serving plate

Mac 'n' cheese bites

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6 - 8

Catering for guests with different diets or tastes? These mac ‘n’ cheese bites are ideal party food. From mushrooms to olives, top with whatever you like

  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal312
fat18g
saturates10g
carbs23g
sugars3g
fibre2g
protein14g
salt0.9g
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Ingredients

  • 25g butter, plus extra for the tin
  • 25g plain flour
  • 400ml milk
  • 200g macaroni or other short pasta
  • 200g mature cheddar, grated

For the toppings

  • 1 tbsp olive oil
  • 100g baby button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped parsley
  • 20g dried breadcrumbs
  • 8 black olives pitted and sliced
  • 4 sundried tomatoes, sliced
  • 100g grated mozzarella or cheddar

Method

  • STEP 1

    To make the toppings, heat half the oil in a frying pan over a high heat, and cook the mushrooms for 10 mins until golden. Stir in half the garlic and the parsley, and fry for 1 min more. Season and scrape into a bowl. Heat the rest of the oil in the pan and fry the remaining garlic and the breadcrumbs for 3-5 mins, stirring until crisp. Scrape into a second bowl.

  • STEP 2

    Melt the butter in a saucepan over a medium heat, then stir in the flour to make a thick paste. Gradually add the milk, a splash at a time, whisking until it’s all incorporated. Cook for 2-3 mins more until thickened. Meanwhile, cook the macaroni in a pan of boiling salted water for 5-6 mins. Stir the cheddar into the white sauce until all the cheese has melted, then fold in the macaroni.

  • STEP 3

    Butter a 12-hole muffin tin and divide the mac ‘n’ cheese between the holes, packing it in with the back of a spoon. Top with the mushroom mixture, olives or sundried tomato slices, then scatter over the grated cheese and garlic breadcrumbs. Will keep, covered in the fridge, for up to 24 hrs.

  • STEP 4

    Heat the oven to 220C/200C fan/gas 7. Bake for 15 mins until golden and piping hot. Leave to cool for 10-15 mins in the tin, then loosen by running a spoon around the edges. Transfer to a plate.

Recipe from Good Food Vegetarian Christmas, December 2020

Goes well with

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A star rating of 4 out of 5.1 rating
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