Name: Mac and Cheese Bites Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 12 ounces dry elbow macaroni; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1 1/2 cups freshly grated sharp white cheddar cheese; 1 1/2 cups freshly grated medium cheddar cheese; 3/4 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt to taste; Black pepper to taste; 1 3/4 cups all-purpose flour (for coating); 5 large eggs (beaten); 3 cups panko Japanese-style breadcrumbs; Vegetable oil (as needed for frying); Freshly chopped parsley for garnish

Ingredients

12 ounces dry elbow macaroni

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 1/2 cups whole milk

1/2 cup heavy cream

1 1/2 cups freshly grated sharp white cheddar cheese

1 1/2 cups freshly grated medium cheddar cheese

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1 3/4 cups all-purpose flour (for coating)

5 large eggs (beaten)

3 cups panko Japanese-style breadcrumbs

Salt to taste

Black pepper to taste

Vegetable oil (as needed for frying)

Freshly chopped parsley for garnish

Instructions

Step 1: Cook the pasta according to package directions until al dente. Drain and set aside.

Step 2: In a medium saucepan, melt butter over medium heat. Add 1/4 cup flour and whisk for 3 minutes to form a roux.

Step 3: Gradually add the milk and cream while stirring continuously until the mixture is smooth and begins to thicken over medium heat.

Step 4: Once thickened, remove from heat and stir in both types of grated cheddar cheese, garlic powder, onion powder, salt, and black pepper until the cheese melts completely. Adjust seasonings as needed.

Step 5: Combine the cheese sauce with the cooked pasta. Let the mixture cool to room temperature, then refrigerate for at least 4 hours to firm up.

Step 6: After chilling, form the mac and cheese into 1.5-inch balls. Place them on a tray and refrigerate while preparing the breading station.

Step 7: Set up three shallow bowls: one with the 1 3/4 cups of flour, one with the beaten eggs, and one with panko breadcrumbs.

Step 8: Coat each mac and cheese ball first in flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press gently to adhere the coating well.

Step 9: Heat vegetable oil in a large pot to 375°F (190°C), filling the pot about 3 inches deep. Fry the bites in batches for 3 to 4 minutes or until golden brown and crispy.

Step 10: Drain the fried bites on paper towels. Garnish with freshly chopped parsley and serve warm.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or cayenne pepper to the cheese sauce.

Use a mix of cheeses like Gouda or mozzarella for a different taste and texture.

To make these gluten-free, substitute regular flour and breadcrumbs with gluten-free alternatives.

If you prefer baking over frying, bake the coated bites at 400°F (200°C) for 15-20 minutes until crispy and golden.

Storage

Store leftover mac and cheese bites in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375°F (190°C) oven for 10-12 minutes to restore their crispiness. These bites can also be frozen before frying; freeze them on a tray, then transfer to a bag and fry directly from frozen, adding a couple of minutes to the frying time.

FAQs

Can I use different types of pasta?

Yes, while elbow macaroni is traditional, small pasta shapes like shells, cavatappi, or mini penne work well too as they hold the cheese sauce nicely.

What oil is best for frying mac and cheese bites?

Vegetable oil, canola oil, or peanut oil are ideal because they have high smoke points and neutral flavors, resulting in crispy and evenly fried bites.