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Jalapeño Mac ‘n Cheese Bites

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Servings: 30 small "muffins"
Author: Susan Pridmore


  • 2 cups uncooked small elbow macaroni
  • 1 Tbsp unsalted butter
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup Fontina cheese
  • 1/2 cup Parmesan cheese
  • 3/4 cup plain yogurt I use 2% Fage yogurt
  • 1/2 tsp Hungarian paprika
  • 1/2 tsp kosher salt to taste
  • 1/2 tsp garlic powder to taste
  • 1/2 tsp onion powder to taste
  • 1/4 tsp ground black pepper
  • 1 large egg beaten
  • 1 Tbsp chopped pickled jalapeño slices
  • 1/2 cup Browned Butter Breadcrumbs
  • 1/4 tsp kosher salt


  • Make the Browned Butter Breadcrumbs and add 1/4 teaspoon kosher salt while they're toasting.
  • Preheat the oven to 350˚F and thoroughly grease a mini muffin tin with butter or oil.
  • Bring a large pot of well-salted water to a boil and add the macaroni. Cook until al dente, about 6 - 8 minutes. Drain and spill the cooked macaroni into a large bowl.
  • Stir in the butter, all the cheeses EXCEPT 1/2 cup of the Cheddar cheese, yogurt, and all of the spices until the butter and cheeses melt. Stir in the egg and chopped jalapeño.
  • Spoon into the prepared muffin tin almost to the top. Sprinkle about 1 teaspoon of cheddar cheese over each "muffin" and top with about 1 teaspoon of breadcrumbs.
  • Bake for 30 minutes or until lightly browned. Remove from the oven and place the muffin in on a warming tray for 10 minutes while the "muffins" set up. Run a sharp knife around the edges and gently remove.
  • These are best eaten slightly warm.


If you want to make these ahead for a party, stir the cooked macaroni with the cheeses, spices and egg and then refrigerate. Warm slightly, at least to room temperature before spooning into the muffin cups. The Browned Butter Breadcrumbs can be made up to a month ahead and refrigerated.