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Pumpkin Shaped Mac and Cheese Bites

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These adorable pumpkin shaped mac and cheese bites are crisp on the outside, melty inside, and perfect for fall parties or after-school snacks. Easy to make, kid-friendly, and packed with cozy autumn flavor.

Ingredients

Scale
  • 2 cups dry elbow macaroni (about 200g), cooked al dente
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1/2 cup (60g) mozzarella cheese, shredded
  • 2 tablespoons (30g) cream cheese, softened
  • 1/4 cup (60g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) milk (whole or 2%)
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon nutmeg (optional)
  • 1 cup (50g) panko breadcrumbs, for coating
  • 1/2 teaspoon smoked paprika, mixed into panko
  • Cooking spray or olive oil, for greasing
  • Pretzel sticks or celery sticks, cut into 1-inch pieces (for pumpkin stems)
  • Chives or parsley, finely chopped (for leaves, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 6-7 minutes. Drain and let cool slightly.
  3. In a large bowl, combine shredded cheddar, mozzarella, and softened cream cheese. Stir in pumpkin puree.
  4. Add salt, black pepper, smoked paprika, garlic powder, and nutmeg (if using). Mix well until evenly combined.
  5. In a small bowl, whisk eggs with milk and melted butter. Pour into the cheese mixture and stir until smooth.
  6. Add the slightly cooled macaroni to the cheese mixture. Stir until all noodles are coated and the mixture is sticky but not runny. If too loose, add extra cheddar.
  7. Scoop heaping tablespoons of the mixture (about 1.5 inches each) and roll into balls. Flatten slightly, then gently press around the sides to create pumpkin-like ridges.
  8. In a shallow bowl, combine panko breadcrumbs with smoked paprika. Roll each pumpkin bite in the mixture, pressing lightly so the crumbs stick.
  9. Place coated bites on the prepared baking sheet. Lightly spray or brush each with olive oil or cooking spray.
  10. Bake for 18-22 minutes, or until golden and crisp. Rotate the pan halfway through for even browning. If using a wire rack, place bites on the rack over the sheet.
  11. Let bites cool for 2-3 minutes. Insert a pretzel or celery stick into the top center of each for the stem. Add a tiny piece of chive or parsley as a leaf, if desired.
  12. Serve warm for maximum gooeyness. If making ahead, cool completely before storing.

Notes

For gluten-free, use gluten-free pasta and panko. For dairy-free, substitute plant-based cheeses and milk. Chill the mixture if too wet to shape. Use freshly shredded cheese for best results. Shape with wet hands to prevent sticking. Press panko on firmly and spritz with oil for extra crunch. Rotate or flip bites halfway through baking for even browning. Let cool slightly before adding stems.

Nutrition

Keywords: mac and cheese bites, pumpkin shaped snacks, fall snack, Halloween appetizer, kid friendly, party food, finger food, baked mac and cheese, autumn recipe

Find it online: https://chrisfeasts.com/pumpkin-shaped-mac-and-cheese-bites-recipe-easy-fall-snack-kids-love/