Recipe courtesy of Lunch Lady

Mac, Chicken and Cheese Bites

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  • Level: Easy
  • Total: 50 min (not including preparing Macaroni and Cheese)
  • Active: 10 min
  • Yield: 20 mini bites
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Nonstick cooking spray, for the muffin pan

1/4 cup breadcrumbs

1/4 cup shredded Parmesan

5 cups prepared Macaroni and Cheese, recipe follows

1 cup shredded cooked chicken

Macaroni and Cheese:

1/2 pound elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/2 teaspoon kosher salt

1 1/2 cups milk

1 cup shredded white Cheddar

1/4 cup shredded Parmesan


  1. Preheat the oven to 400 degrees F. Grease the cups in a mini muffin pan with cooking spray.
  2. Combine the breadcrumbs and Parmesan in a small bowl. Combine the macaroni and cheese with the chicken in a medium bowl. Pour 1/4 cup of the macaroni mixture into each muffin cup, then sprinkle the top with the cheese breadcrumbs and bake until the breadcrumbs are golden brown, 15 to 20 minutes.
  3. Cool in the muffin pan, then remove and serve.

Macaroni and Cheese:

  1. Cook the pasta according to the package directions until al dente. Drain the pasta and set aside.
  2. Melt the butter in a small heavy-bottomed saucepan. Whisk in the flour and salt and cook for 2 minutes. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil, then reduce to a simmer. Cook for 3 minutes, stirring occasionally.
  3. Add the white Cheddar and Parmesan and stir until melted. Pour the cheese sauce over the pasta and stir to combine.

Cook’s Note

To freeze, allow to cool entirely. Place on a parchment-lined baking sheet and freeze until solid, about 1 hour. Transfer to a freezer storage bag, then label and freeze for up to 3 months. When ready to serve, place in a toaster oven or an oven preheated to 300 degrees F until heated through, 8 to 10 minutes.

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