Mac, Chicken and Cheese Bites (Makes 20 Mini Bites)

Prep Time: 15 mins Cook Time: 15 mins

nut free


  • 1/2 pound elbow macaroni
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1/2 Tsp kosher salt
  • 1 1/2 Cup milk
  • 1 Cup White Cheddar
  • 1/2 Cup parmesan cheese, divided
  • 1/4 Cup bread crumbs
  • 1 Cup shredded cooked chicken


1. Preheat oven to 400 degrees.

2. Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).

3. Drain the pasta and set aside.

4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.

5. Whisk in the flour and salt and cook for 2 minutes.

6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .

7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.

8. Pour the cheese sauce and chicken over the pasta and stir to combine.

9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.

10. Grease mini muffin cups.

11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.

12. Cool in muffin cups, remove and serve.

*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.