Colleen Bloxham

Colleen found these canapés to be a “lovely little mouthful,” appreciating the familiar, comforting flavors of cheesy, creamy mac and cheese with a delightful crunch. She particularly enjoyed the addition of Dijon mustard, which she felt added a sophisticated touch, and even suggested a pinch of cayenne for an extra kick. While acknowledging the preparation involved making the cream sauce and filling the small cups, she concluded that they were “all in all a good bit of nosh” that almost everyone could make and would adore. Colleen wisely chose ditalini pasta, noting it was the perfect shape to hold the sauce and evoke nostalgic childhood memories.

Joan Osborne

Joan praised the canapés as “very tasty and not that hard to make,” offering crucial advice: be sure to firmly press the mixture into the mini muffin tins and allow them to rest for at least 5 minutes (or even longer) before attempting to remove them. She learned this firsthand, experiencing some canapés falling apart due to insufficient pressing or resting time. Her batch baked perfectly in 12 minutes, and she, too, endorsed the ditalini and optional Dijon mustard for a “nice touch.” Joan also confirmed that reheating the canapés worked perfectly, making them a “fun way to make mac and cheese” and an excellent appetizer choice.

Kim Venglar

Kim found these to be a “nice little appetizer,” also opting for ditalini pasta as it’s a staple in her pantry. While she initially included the Dijon mustard, she considered omitting it next time, suggesting personal preference plays a role. Kim even experimented with a “fancy” presentation, creating Parmesan cheese cups by melting Parmesan and draping it over inverted mini muffin tins. Once cooled, she placed a mac and cheese canapé in each Parmesan cup, creating a truly impressive and elegant appetizer.

Lori Widmeyer

Lori hailed this as a “great idea and great recipe,” making it three times within two weeks! She confirmed its versatility by making it exactly as written, then preparing it ahead of time and reheating it with extra cheese (which she found “extra wonderful”). She even successfully adapted her family’s favorite mac and cheese recipe to the mini muffin tin format suggested here. All her attempts yielded great results, with the canapés coming out of the pan easily and proving simple to serve. Lori concluded they are “perfect for parties or just when you don’t have enough time to cook a 9-by-13-inch pan full of pasta.”

Jill R.

Jill found the recipe “simple, tasty, and fun,” highlighting its potential to appeal even to picky eaters. She advised having all ingredients prepped beforehand, as the assembly moves quickly. A traditionalist, Jill chose mini elbow pasta for her canapés and suggested adding a little garlic and onion for enhanced flavor. She recommended using a nonstick saucepan for the cheese sauce, as it becomes quite thick. For filling the tins evenly, Jill’s tip was to place a tablespoon of mixture in each cup initially, then go back to fill them completely. Overall, she plans to make this recipe again due to its positive reception and delicious taste.

Tracey G.

Tracey strongly recommended making a double batch, predicting they would be eaten quickly! She also emphasized using small-sized pasta like ditalini, as regular elbow macaroni might be too large for mini muffin tins. She noted that the cheese mixture appears very thick at first, but the addition of heavy cream and egg yolk smooths it out perfectly to coat the ditalini.

Joel Jenkins

Joel used stortini pasta, finding it made a “nice little bite-size” canapé (though he candidly admitted it might be more of a two or three-bite treat!). He appreciated the distinct flavor from the Gruyère, which still resulted in a smooth texture. His “word of caution” serves as a crucial reminder: always butter and bread the tins thoroughly, or removal will indeed be messy! He confirmed he would “definitely make these again.”

Karen Lynch

Karen saw this recipe as a “great spin on an American comfort food,” perfect for casual get-togethers or parties with children. She suggested that the dish could be easily “tweaked for a more mature palate” seeking a bit more adventure. For reheating make-ahead batches, Karen advised using the muffin tins again to help the canapés maintain their form and prevent them from falling apart during the reheating process.

Dan Kraan

Dan enthusiastically described these mini-mac canapés as “perfect appetizer nibbles,” noting that they are easily enjoyed in “two or three bites.” He found the cheese combination exceptional and offered creative variations, such as a light drizzle of truffle oil or a sprinkling of crumbled bacon, to elevate them further.

Ellen Fuss

Ellen recently made a double batch for a party of “20-somethings” and lamented not being invited herself, proclaiming them “the perfect cocktail bites!” She noted how quickly the recipe came together and how easy it was to remove the canapés from the tins, especially since she used toasted breadcrumbs to line them. Ellen confirmed that the sauce’s intentional thickness, compared to her usual mac and cheese, was key to the canapés holding their shape so beautifully. Her ultimate endorsement? She had to “use every ounce of self-control to eat only one!”

Kristen Kennedy

Kristen highlighted the challenge of finding recipes that appeal to both children and adults, and found these canapés to be the perfect solution. She made a double batch for a party of 13 children and 8 parents, noting their exceptional suitability for gatherings. Her reasons: 1. They can be made ahead and quickly reheated; 2. Extras can be pulled from the fridge for quick reheating when kids squabble over the last ones; and 3. Even more can be heated when parents join the battle! Kristen plans to incorporate breadcrumbs next time for added crunch.