Jalapeño Mac and Cheese Bites

A muffin tin with baked mac and cheese bites with mined jalapeño, and topped with buttered bread crumbs.

These jalapeño mac and cheese bites swap out the more traditional milk with yogurt to make them creamy. They're perfect finger food for any casual party.

Course Appetizer

Cuisine American

Keyword jalapeno mac and cheese bites

Prep Time 30

Cook Time 30

Total Time 1

Servings small bites

Calories 105.4kcal

Author Susan Pridmore

Equipment

Ingredients

½ cup Browned Butter Breadcrumbs
¼ teaspoon kosher salt
2 cups uncooked small elbow macaroni
1 tablespoon unsalted butter
2 cups shredded sharp Cheddar cheese
1 cup Fontina cheese
½ cup Parmesan cheese
¾ cup plain yogurt either 2% or full fat
½ teaspoon Hungarian paprika
½ teaspoon kosher salt to taste
½ teaspoon garlic powder to taste
½ teaspoon onion powder to taste
¼ teaspoon ground black pepper
1 large egg beaten
1 tablespoon chopped pickled jalapeño slices or to taste

Instructions

Make the Browned Butter Breadcrumbs and add ¼ 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 ½ 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.

Notes

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.

Nutrition