Mac & Cheese Bites

Serves : Makes 12
Difficulty : Easy

mac n cheese bite 2


12 slices of Nature’s Fresh White Toast bread.

Non-stick cooking spray

2 cups uncooked macaroni

4 tbsp butter

2 tbsp all-purpose flour 

1/2 tsp salt

1 tsp ground black pepper

2 tsp of smoked paprika

1 cup of milk

250 g Cheese grated (we used a mix of Tasty and Colby)

6 cherry Tomatoes cut in half (optional).


  1. Preheat oven to 180°C.
  2. Grease a 12-cup muffin tin with cooking spray.
  3. To make your mac and cheese filling; boiling the pasta for 2 mins less than stated on the pack.
  4. While the macaroni is cooking, melt the butter in a saucepan. Add the flour and stir for 1 min.  Gradually whisk in the milk until you have a lump-free sauce.
  5. Simmer the sauce for 5 mins, whisking all the time until thickened. Add 200g of the cheese (leaving about ¼ cup for the bread crumb mixture), salt and pepper, and 1 tsp of smoked Paprika. Mix well and take of the heat.
  6. Drain the macaroni thoroughly and add it to the cheese sauce, and put aside.
  7. Cut the bread into rounds (we used a can emptied and washed) or just cut crusts off. Place all excess bread to the side to be used shortly.
  8. Use a rolling pin to flatten the bread.
  9. Press the bread into the greased muffin tin.
  10. Divide the macaroni and cheese mixture evenly amongst the muffin tray.
  11. To create bread crumbs place any leftover crusts into a food processor with the remaining cheese, 1 tbsp of melted butter, 1 tsp paprika and salt and pepper to taste.
  12. Sprinkle over the mac and cheese, then top with cherry tomatoes if desired.
  13. Bake for 20-25 minutes in the preheated oven or until the topping is golden brown. Allow the bites to cool for a few minutes before removing from the tray. This will allow the cheese to set and they will hold their muffin shape.
  14. These can be served hot or kept in the fridge for up to 3 days.