Baked creamy macaroni and cheese rounds

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Optional Add-Ins (Mix into Mac Before Shaping):

  • ½ cup cooked bacon, crumbled
  • ¼ cup diced jalapeños
  • 2 tbsp chopped chives or parsley

💡 Pro Tips:

  • Chill mac and cheese first—at least 2 hours (or overnight)—so it holds its shape.
  • Use a cookie scoop for even, easy shaping.
  • Panko = extra crunch!

Quick Homemade Mac Base (If Not Using Leftovers)

  • Cook 2 cups (8 oz) elbow macaroni. Drain.
  • Stir into:
    • 2 cups shredded sharp cheddar
    • 1 cup shredded mozzarella or Gruyère
    • 1½ cups warm milk or cream sauce (or 1 can cream of cheddar soup)
    • 2 tbsp butter, ½ tsp mustard powder, salt & pepper
  • Cool completely before shaping.

Step-by-Step Instructions (Crispy, Cheesy, Foolproof)

1. Chill the Mac & Cheese

  • If freshly made, spread in a pan and refrigerate at least 2 hours (overnight is best).

2. Shape the Rounds

  • Scoop ¼-cup portions of chilled mac and cheese.
  • Roll into firm balls, then flatten slightly into patties (¾-inch thick).
  • Place on a parchment-lined tray. Freeze 15–20 minutes (helps them hold shape).

3. Prep the Coating

  • In a shallow bowl, mix panko, Parmesan, garlic powder, and paprika.
  • Drizzle with melted butter and stir until crumbly.
  • Continue reading…

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