These Mac & Cheese Appetizer Bites are perfect for any party, like New Year’s Eve parties, Super Bowl parties, or just because it’s Wednesday parties! And, what kid (or kid at heart) wouldn’t love little bite sized mac & cheese for dinner? These bites will become a party staple in your house too!
Position the oven racks in the upper and middle thirds of the oven, and preheat the oven to 425° F.
Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 5-9 minutes. Drain, shaking off the excess water.
Brush four 12-cup (or 48 muffin cups total), nonstick mini muffin tins with melted or softened butter. Sprinkle 2 tablespoons of the Parmesan cheese into the muffin cups.
In a large saucepan, melt the 1 & ½ tablespoons of butter over medium heat. Whisk in the flour, and stir for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Take the mac & cheese off the heat, and whisk in the egg yolk and smoked paprika. Fold in the cooked macaroni.
Spoon slightly rounded tablespoons of the mac & cheese into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of shredded Parmesan on top.
Place the mini muffin trays on baking sheets to make them easier to take in and out of the oven (especially if they’re silicone trays). Bake for about 10 minutes, or until golden and sizzling. Carefully remove from the oven, and let the trays of bites cool on a wire rack for 5 minutes.
Run a knife around the outside of the mac & cheese bites to loosen them from the cups, and using a small spoon, carefully loosen the bites from the trays. If you’re using silicone trays, you can gently press up on the underside of the tray to loosen the bites. Transfer to a platter and serve.
4 ounces of shredded cheddar cheese is about 1 packed cup of shredded cheese. This recipe will make 40-48 bites depending on how full you fill the muffin cups.