Cheesy Mac and Cheese Pizza Bites
Individual baked mac and cheese cups with a crispy breadcrumb crust, bell peppers, and onions, finished with marinara sauce and fresh basil. A handheld twist on two comfort food classics, baked until golden and firm.
Ingredients
- 4 tablespoons butter, whole
- 4 tablespoons flour, ground (brown rice)
- 2 cups milk, whole (almond milk preferred)
- 1 teaspoon garlic powder
- salt(optional)
- pepper(optional)
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- 8 ounces elbow pastapenne1:1none
neutral swap
- 1 cup Italian seasoned breadcrumbs
- 1 cup bell peppers, diced (red and green)
- 1 cup white onion, diced
- 1 cup pizza sauce or marinara sauce
- fresh basil, torn(optional)
Instructions
- 1
Preheat oven to 400°F and line muffin tins with paper liners.
- 2
Cook pasta according to package directions, reserving 1/2 cup pasta water, then drain.
- 3
Melt butter in a medium to large pot over medium-high heat.
- 4
Whisk in flour, then slowly pour in milk while whisking constantly.
- 5
Add garlic powder, salt, and pepper.
- 6
Simmer on medium heat just below boiling for 2 minutes.
- 7
Stir in mozzarella cheese and half the Parmesan until melted.
- 8
If sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency.
- 9
Add drained pasta to cheese sauce and toss to coat thoroughly.
- 10
Mix in seasoned breadcrumbs, bell peppers, and onions.
- 11
Spoon mixture into muffin cups.
- 12
Top each cup with a drizzle of marinara sauce and remaining Parmesan.
- 13
Bake until firm and golden brown, about 20-25 minutes.
- 14
Top each cup with fresh torn basil before serving.
Tips
Reserve pasta water before draining to adjust cheese sauce consistency without thinning flavor.
Use paper liners in muffin tins for easy removal without cleanup.
Do not skip the simmering step to avoid lumpy cheese sauce.
Good to Know
Refrigerate in airtight container up to 4 days.
Assemble in muffin cups, refrigerate unbaked up to 8 hours, then bake before serving.
Serve warm, one bite per cup.
Common Mistakes
Do not skip whisking milk into flour to avoid lumpy sauce.
Do not add all pasta water at once to avoid sauce that is too thin.
Do not overbake to avoid dry, firm cups.