Mac Cheese Prosciutto Bites


Prosciutto Parm Twists | Episode 1219

Video taken from the channel: Laura in the Kitchen


Mac Cheese Bites

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Gorgonzola Prosciutto Mac & Cheese

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Beth’s Bacon Mac & Cheese Bites | ENTERTAINING WITH BETH

Video taken from the channel: Entertaining With Beth


Incredibly Addicting Fried Mac & Cheese Bites

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HOW TO MAKE Mac n’ Cheese Bites from THE LOUD HOUSE! | Feast of Fiction

Video taken from the channel: Feast Of Fiction

Mix in the cheese, salt and pepper, and turn off the heat. Fold in the cooked pasta, then stir in the chives. Let the mac and cheese cool for at least 5 minutes. To assemble, spoon some mac and cheese into one of the prosciutto cups, and sprinkle on some of the prepared panko.

Prosciutto Mac and Cheese Bites; By Ingredient. Chia Seeds. Pasta. Bacon Wrapped Jalapeno Popper Mac and Cheese with Chorizo – 2018 Tresomega Nutrition Blogger Recipe Challenge Grand Prize Winner; Shrimp and Scallop Pasta in Cajun Garlic Cream Sauce – 2017 Tresomega Nutrition Blogger Recipe Challenge Grand Prize Winner.

Ingredients 1 package (16 ounces) elbow macaroni 1/3 cup unsalted butter, cubed 1 medium onion, halved and thinly sliced 1 garlic clove, minced 1/3 cup all-purpose flour 1/2 cup white wine or reduced-sodium chicken broth. Customize these bites by adding mix-ins like chopped jalapenos, crumbled bacon, or minced garlic. Hand-grating cheese for any mac and cheese. Cook in boiling water until a few minutes shy of al dente.

When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. Macaroni and cheese baked into prosciutto make the best appetizers for parties.

The perfect finger food! This site was built to help food bloggers show their recipes to more recipe lovers. Also anyone can create their own my recipe file called a collection. Recipe lovers can follow food bloggers or collections. Preparation Position rack in bottom third of oven; preheat to 400°F.

Butter 11x7-inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. “Finally, the mac and cheese I’ve been looking for!

I don’t care for creamy mac and cheese. I left out the hot sauce and was delicious!” – Jeanneb61. Chef John’s Macaroni and Cheese.

See how to make this classic baked mac and cheese. Restaurant-Style Mac and Cheese. Ditch the box and stir up this creamy macaroni and cheese on your stovetop. Make Your Oven Baked Breaded Macaroni and Cheese Bites Using a table spoon, portion out large (approximately 11 1/2 inch) chunks of the leftover macaroni and cheese. Quickly roll in your palms to shape into a rough ball shape, then dip into the flour, then the egg mixture, and next into the breading mixture.

Stir in the macaroni and prosciutto until all of the mac is thoroughly coated and the prosciutto is evenly distributed. Smooth the top and sprinkle the buttery bread crumbs over the top. Transfer to the oven and bake for about 20 minutes, or until the juices are bubbly and the top is lightly browned.

List of related literature:

Place in a shallow baking dish sprayed with nonstick cooking spray, sprinkle with breadcrumbs and Monterey jack cheese, and bake for 15 to 20 minutes, or until slightly browned.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
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CRUNCHY BAKED PORK CHOPS WITH PROSCIUTTO AND ASIAGO CHEESE Omit salt added to bread-crumb mixture in step 2.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
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America’s Test Kitchen, 2012

Sprinkle them with breadcrumbs and melted butter, or with breadcrumbs and Parmesan cheese and melted butter, and bake at 200°C/400°F/Gas Mark 6 for 15–20 minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
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Intermingle the layers with the rest of the butter, cut into tiny pats, and sprinkle with grated Parmesan cheese, except for the last layer on top.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Smooth out the surface and then apply a topping: a layer of cheese, bread crumbs, chopped nuts or minced parsley—a shepherd’s pie uses mashed potatoes.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
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Then arrange them side by side on a baking sheet, drizzle with oil, add a grind of pepper and place the cheese, cut into small pieces, on top.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
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Spoon cream cheese mixture into jalapeños, transfer to parchment paper–lined baking sheet, and bake in 350­degree oven until cheese is hot, about 20 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
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Chop the meat fine; add 1 Tbs. of grated parmesan cheese, one egg, a dash of nutmeg, a dash of grated lemon peel, and 1 Tbs. of butter, cold.

“How to Open a Financially Successful Pizza & Sub Restaurant” by Shri L. Henkel, Douglas R. Brown
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Melt butter in a large skillet over medium-high heat; add cheese balls, and sauté 1 to 2 minutes, turning often, or until cheese is warm.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
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TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hi, my name is Maria Clara, I’m from Brazil, I have to say that I started watching your videos and I thought it was amazing, food + drawings = perfect, I just wanted to say that I love your videos ������

  • Just made this. I can honestly say it’s awful. Didn’t even get to the baking part. All you taste is cheddar cheese. It’s dreadful.

  • I know Laura probably has a lot going on this year at Christmas, but I am wondering if she will be doing another Live broadcast with Papa Sal for Christmas again this year?

  • Tried this recipe, so good! Your recipes are so easy to follow, and most of your ingredients are easy to find even for us who live in the Philippines. Thank you for sharing your amazing talent. I always enjoy watching you and listening to your tips which are very, very helpful.

  • I’m little bit upset because she said “parm” instead of “parmigiano reggiano” I just love the way Laura says Parmigiano reggiano ������������

  • I like what u did at the end. When you displayed the finish product and people grabbing it. You said “it’s going to be gone before you say Mac and cheese bites” and it actually did xD. I’m weird for noticing that. Anyone else? No? Ok..

  • This is easy to do with “leftover” mac and cheese. That way you can have it both ways and it cuts down on the prep time for this recipe.:)

  • I can’t enjoy food cause of this stupid taste in my mouth-
    And i don’t know how to get rid of it soo when i eat something-
    It taste’s like a little bit of soap and disgusting at the same time-
    Anyone help me get ride of it?:<

  • Hi Beth, thanks for sharing such a great recipe. I just want to ask if I can make everything the night before then bake in the morning before serving. Will that still be tasty? Thanks

  • Hi BethI’ve watched this video several times and you don’t mention how much pasta to use. It looks like maybe half a pound/box? I give cooking lessons to my friends and they will love this one! Thanks!

  • Hello, I really want to try this recipe for my party on saturday. Could I omit the eggs? The guests I am making this for do not eat eggs, they are ok with cheese though. Please let me know. Thank you.

  • I made a double batch of these bites on 2/12/16 for a girls group meeting and they were enjoyed and a few of my friends said Mary you always make something nice for our events.  I told them check our Entertaining with Beth on Youtube you will love her and her recipes!

  • this is an awesome idea for alzheimers patients! finger food that tastes great. cant wait to make this for my Mom.
    thank you so much!

  • can you freeze these? if so, how would you defrost and/or warm up again? my 1 and 3 year old would love these for lunch that is why I am asking

  • Have a fantastic Christmas and wonderful New Year filled with love, laughter, peace and blessings! Thank you for sharing your recipes from your heart with us. Sending you hugs today.

  • I’m making this again tonight for some friends!!! Don’t know if I’m doing 4 generation pasta or chicken with it. All my cooking is from your channel! Xoxo

  • Dude I can absolutely veganize this I’m so excited to try it.
    Just sub vegan butter/milk/cheez and use mustard instead of egg to dredge (OR just lightly coat with flour without dredge because the flour will already just stick to it) and fry in veggie oil:D

  • Hey Beth, thanks for this fabulous recipe! I made them yesterday for a get together and they were a hit! I skipped the bacon but added mushrooms, green chillies and a bit of onions instead. Also used almond milk instead of normal milk hoping it wouldn’t taste weird haha and it didn’t! Yay! They were yum! Again, thanks for this!:) x

  • Hi Beth! I made these for my New Year’s Eve dinner and everyone just loved them!! Great recipe, thank you very much for the video!

  • This is one of the best youtube channels!:-D I love your energy, the way you speak, and everything about you! hehe. Thank you for this and all your videos:) Kind regards from Spain!

  • This is so GOOD! i just tried this and all my friends cant stop eating, and its really easy to prepare!! thank you for this amazing recipe!!

  • hey beth!…i just wanna ask you at what temperature you cook this Bacon Mac & Cheese Bites….please reply…need this today…thanks

  • Hey Beth! I made these for New Year’s and they were a hit! Everyone loved them! Question I have a work tailgate party coming up and everyone brings in something, so I wanted to bring these, but wasn’t sure if that would work out. Is this something you can heat up? Any suggestions?  Thanks!!

  • Oh Beth, this must be delicious…. bite-size Mac & Cheese hors d’oeuvres… hmmmm.
    Congratulations for a great recipe and lovely (again) video.
    Oh, and Happy New Year…

  • Made this for my daughter to bring to a New Years Eve party. Everyone loved it. Easy to make and very delicious. I cut down the cheddar to 3/4 cup and added 1/4 cup of asiago cheese. Substituted the chives with green onions since that is what I had on hand.

  • Anything with Cheese and Bechamel Sauce will be good. Combine them… And you’ve got a great dish! Hehe. I’m going to make this this weekend! Thanks!

  • If you are allergic to eggs what could you replace it with in the recipe so it still stays together because even though I can eat, both my brothers are highly allergic and I really want them to enjoy it to.

  • Just found some of those mini noodles in the pantry so I’m gonna try to make this for breakfast:D
    Also Beth, did you get a tan (even though it’s the winter so that’d be weird to get a tan) or is it just the lighting? You look much darker in this video

  • Hey Beth! I love this recipe! So fun and easy. Btw, do you think I could make them and freeze them, so I would have something homemade and tasty to snack or eat during the week? Will these be good for freezing and reheating? Thanks!

  • Hi Beth, Love this recipe.  I just need to know 2 things:
    1.  My sister is muslim and I would love to share this with here, what can I replace the bacon with… some ham perhaps?
    2.  I have family members that cannot handle yellow cheeses i.e gouda and cheddar so well, is there perhaps an alternative white cheese that I can use in its place?

  • Hi Beth! I have been on the lookout for good road trip food to pack that would be outside of the average chips and candy I think these would be perfect since they are bite-size and could please everyone from the children to the adult what I can’t figure out is a good way to pack them do you have any ideas? Thanks!

  • Yum! I love both of those foods!:)

    I feel like I have a video recommendation every time I comment, but could you do a video on what kind of kitchen things to put on a wedding registry? Not that I’m getting married anytime soon, I’m 16, but someday I hope that I will find it useful!:)

  • Okay one more request Beth: could you also show us a meal prep idea ( I don’t eat bacon/pork) I would love to make a handful of dishes on Sunday that could last me until Thursday and not taste bad when I reheat them (and stuff i can look forward to reheating). 

  • Thanks for another great recipe!:) I replaced bacon with 1 thinly sliced and cubed lamb sausage just to give that kick and it tasted heavenly. I made a veg batch as well and added 1 small grated courgette instead of bacon:) Have a great, happy and safe new year! Happy New Year Beth! Xx

  • Laura, can you show us a video on making your own homemade Italian seasoning? Thanks a lot. You are a big inspiration. You are the person that inspired me to start cooking Italian food. Hope all the best for you.

  • Thanks so much for all the hard work that you do for us subbies. Your recipes are amazing…HAPPY NEW YEAR to you and your family

  • I can’t eat anything that you make because I’m on a special diet but that sure does not stop me from watching any of your videos.You are a Wonderful amazing chef and boy do I enjoy spelling your wonderful recipes when I make them for my family.Love you

  • Mini Mac and cheese muffins? Looks very tasty and wholesome, though I wonder if there’s any way to make them with White Cheddar.
    I would definitely like to try this out with a slightly bigger portion since I tend to be a big eater… Hehe..

  • Romans 10:9
    New International Version
    9 If you declare(A) with your mouth, “Jesus is Lord,”(B) and believe(C) in your heart that God raised him from the dead,(D) you will be saved.

  • Síguenos en Pinterest >> Sugerencia héroe

    ½ libra (8 oz) macarrones
    2 cucharadas de mantequilla salada
    2 cucharadas de harina para todo uso
    1 ½ tazas de leche entera
    2 tazas de queso rallado cheddar, divididas
    De queso crema 2 oz
    ½ cucharadita de sal kosher
    ¼ de cucharadita de pimienta negro
    1 huevo batido


    1. Precaliente el horno a 400 F. Rocíe los mini moldes para muffins (esta receta fue suficiente para 36 mac y queso picaduras, por lo que tendrá dos sartenes) con spray antiadherente.

    2. Ponga una olla grande de agua salada a hervir, luego cocinar los macarrones según las instrucciones del paquete. Escurrir y dejar de lado mientras que usted hace la salsa de queso.

    3. En una cacerola mediana, derrita la mantequilla a fuego medio. Batir la harina y dejar cocer durante un minuto, y luego comenzar lentamente vierte en la leche sin dejar de batir. Comience con un poco a la vez y poco a poco serás capaz de añadir la leche más rápido. Una vez que es una salsa suave y deje que se cocine a fuego lento comienzan a.

    4. Añadir en 1 ½ tazas de queso rallado (salvar a la otra ½ taza para rellenar las picaduras antes de hornear) un puñado a la vez, batiendo entre cada adición hasta que el queso se haya derretido en la salsa. Añadir el queso crema, sal y pimienta y cocine hasta que el queso crema se ha incorporado a la salsa.

    5. En un tazón grande para mezclar revuelva la pasta, salsa de queso y el huevo hasta que se mezcla de manera uniforme.

    6. Divida la macarrones con queso uniformemente entre las latas mini panecillo. Presione hacia abajo con la cuchara para empacar los macarrones en, a continuación, una vez que todos los moldes para muffins están llenas, espolvorear el queso restante en la parte superior de cada macarrones con queso bocado.

    7. Cocer en el horno precalentado durante 15 minutos, hasta que estén doradas en la parte superior. Deje enfriar durante cinco minutos antes de retirar la bitescumplí los sartenes hacia abajo y ligeramente ellas tapping y todas las picaduras salí de las latas (simplemente no olvidar el antiadherente rocíe!).

    Hace 36 picaduras

  • You couldn’t be more gorgeous could you! Your recipes are delicious. I love watching you and learning from you. Thank you for sharing. Love from London sis x

  • I made this recipe as part of the Easter Lunch menu and it turned out to be a very quick, easy and tasty appetizer!
    Thank you Laura!
    Love from Italy����

  • I made these for a labor day party. They were a big hit. Everyone loved them. I used Pepperidge Farm puff pastry dough. The package contained 2 sheets of dough. Used about 6oz of prosciutto.  Prep and cooking took me almost 2 hours. I am only an average cook. I highly recommend trying this. Thanks Laura

  • I just made this gonna bring it to my relative’s house. But when it came out of the oven I had to try it! So I had one and it was really good. Except it wasn’t enough salt for me when I put half a teaspoon. So for the next Batch I added more salt. And BOOM! They were delicious! And I added ham instead of bacon, no Kayan pepper and added some bread crumbs on top b4 baking

  • The guy that’s married to her is living the dream. Almost no one can cook anymore… They’re selling egg-salad to put on sandwiches… egg-salad… is like basic, basic stuff… oh and yeah it’s about the price of 24/36 eggs.

  • Thanks for the video making mac n cheese tonight but will have leftovers.. I’m thinking this would be a good reuse since the stock market crash.. ��

  • These were not that good. I found them to be dry and not very flavorful. I like the concept, but if I ever made them again I would have to rethink the filling.

  • love this…thank you Laura…you always give good tips…you are so right…nothing like cheese not grated…I live in Florida and they just don’t have good cheese…I get mine shipped from Buffalo new york…but getting so expensive…so I AM still on the search for good cheese…Merry Christmas to you and your beautiful family…enjoy Mias first Christmas…a unforgettable memory…

  • Che bella idea come antipasto!!! Sempre bravissima e bellissima! Auguro a te e alla tua MERAVIGLIOSA Famiglia un Felicissimo Natale e un Fortunatissimo 2018!

  • Beth, I hope you know that I’m watching your videos at 5:30 in the morning instead of sleeping!!! These looks so yummy!!!! Gonna have to give them a try!

  • When I saw this in my subscriptions…i was pretty sure I died and went to heaven. I’m Italian so I’m literally drooling right now lol ��❤️����

  • Beth, could you show us how to make a prime rib! I can always trust your recipes and I know you’ll share with us the best techniques and methods (since there are surprisingly a few ways to make it). Like should I sear it, or should I got sear it? I want the flavor to go down through the entire meat and not just the crust! 


  • Is there a way you can make these ahead of time? Can you make the Mac and cheese before hand and leave it in the fridge and then bake then when guest arrive? Or does this recipe need to be baked right away? I would love to make these for New Year’s Day but I don’t want to be cooking while my guest are there.

  • Laura, can you show us a video on making your own homemade Italian seasoning? Thanks a lot. You are a big inspiration. You are the person that inspired me to start cooking Italian food. Hope all the best for you.