

Avoid using paper liners as these bites tend to stick. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. I like to use a silicone muffin pan to bake these bites as they pop out easily without any sticking.You can make regular-sized bites by adding a few more minutes to the total bake time. Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.Butter: For a dairy-free version, substitute with a non-dairy based butter.Milk: I used evaporated milk in this recipe, but you may replace it with whole milk, half and half milk, heavy cream, or a dairy free alternative, like coconut milk.To freeze, place the cooled bites in a freezer-safe Ziploc bag in an even layer and freeze for up to 2 months. To reheat, microwave for 15-20 seconds or until warmed through.

Once cooled, store bites in an airtight container in the refrigerator for up to 3 days.

They are great size for babies and toddlers and can be customized with added sources of protein and veggies! WHAT YOU’LL NEED I’m a mac and cheese lover and it really doesn’t have to be complicated to make! These mac and cheese bites require only a few ingredients and come together in one pot. If you shop with one of our links we may earn small a commission.
