Description
These Mac & Cheese Pizza Bites combine creamy, cheesy macaroni with crispy pepperoni cups for a delicious and fun appetizer or snack that’s perfect for parties or casual gatherings. The pepperoni cups hold a luscious mac and cheese filling, topped with extra Parmesan and fresh basil for a flavorful bite-sized treat.
Ingredients
Scale
Pepperoni Cups
- 22 large pepperoni slices, divided
Cheese Sauce
- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour
- 1 1/4 cups milk
- 1/2 cup heavy cream
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cups shredded mozzarella
- 3/4 cup freshly grated Parmesan, divided
Pasta
- 8 oz. elbow pasta
Garnish
- Freshly torn basil leaves
Instructions
- Prepare Pepperoni Cups: Arrange oven racks in the upper and lower thirds and preheat oven to 400°F. Cut a slit into the center of 18 pepperoni slices, then slide each into the holes of two standard 12-cup muffin tins to create pepperoni cups. Chop the remaining 4 pepperoni slices into small pieces for topping later.
- Make Cheese Sauce: In a large pot over medium heat, melt the butter. Whisk in the flour and cook until golden, about 1-2 minutes to form a roux. Gradually whisk in milk, then add heavy cream, garlic powder, and dried oregano. Season with kosher salt and freshly ground black pepper to taste. Bring to a gentle simmer and cook for 2 minutes to thicken.
- Add Cheese: Stir in shredded mozzarella and 1/2 cup of the Parmesan cheese until fully melted into the sauce, creating a smooth cheese mixture.
- Cook Pasta: In another large pot of boiling salted water, cook elbow pasta until al dente, about 7 minutes. Reserve approximately 1/2 cup of the pasta cooking water and then drain the pasta.
- Combine Pasta and Sauce: Stir 2 tablespoons of reserved pasta water into the cheese sauce to loosen it, then add the pasta and toss well to coat. Add more pasta water as needed until the sauce reaches desired consistency.
- Fill Pepperoni Cups: Spoon the macaroni and cheese mixture into each pepperoni cup in the muffin tins. Sprinkle about 2 tablespoons of Parmesan cheese and the chopped pepperoni pieces on top of each filled cup.
- Bake: Place muffin tins in the oven and bake the mac and cheese pepperoni cups for 20 to 30 minutes, until the tops are golden brown and the macaroni feels firm to the touch.
- Serve: Remove the cups carefully from the muffin tins. Garnish each bite with freshly torn basil leaves and the remaining 2 tablespoons of Parmesan before serving warm.
Notes
- You can prepare the cheese sauce and pasta ahead of time and assemble just before baking for convenience.
- If you prefer a spicier bite, use pepperoni with some heat or add red pepper flakes to the cheese sauce.
- Fresh basil adds a bright flavor, but you can substitute with fresh oregano or parsley if preferred.
- The pepperoni cups act like mini crusts, so make sure the pepperoni slices are large enough to hold the mac and cheese filling securely.
Nutrition
- Serving Size: 1 mac & cheese pizza bite
- Calories: 150
- Sugar: 1.5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 30mg
