Introduction

While a bowl of classic pasta is always a winner, there is something undeniably magical about Baked Creamy Macaroni and Cheese Rounds. These portable, crusty, and cheesy delights take everything you love about the traditional casserole and reimagine it as the perfect finger food. By portioning the mac and cheese into individual rounds and baking them until the edges are crisp and the centers remain molten, you create a texture profile that a standard dish simply cannot provide.

Perfect for holiday appetizers, school lunches, or a whimsical side dish for a dinner party, these rounds solve the “side dish” dilemma by being both easy to serve and incredibly fun to eat. The secret lies in a rich, thickened Bechamel sauce that binds the macaroni together, ensuring each round holds its shape while delivering a burst of creamy cheddar in every bite. Whether you are a fan of the crunchy “corner pieces” of a tray or the gooey middle, these rounds offer the best of both worlds in every single piece.

Ingredients

To achieve the structural integrity needed for these rounds without sacrificing creaminess, we use a balanced ratio of roux to liquid. Here is what you will need:

• 2 Cups Elbow Macaroni: The classic shape that provides the perfect “nooks and crannies” for the cheese sauce.
• 2 Cups Cheddar Cheese, shredded: Sharp cheddar is recommended for the most robust flavor.
• 2 Cups Milk: Whole milk provides the richest texture for the binding sauce.
• 4 Tablespoons Butter: Used for creating the roux and greasing the muffin tins.
• 4 Tablespoons All-Purpose Flour: The thickening agent that ensures the rounds stay together after baking.
• 1 Cup Breadcrumbs: For that essential golden, crunchy exterior.
• 1/2 Cup Parmesan Cheese, grated: Adds a salty, nutty finish and helps the breadcrumbs crisp up.
• Salt and Pepper: To taste, essential for seasoning the pasta water and the sauce.

Instructions