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Mac and Cheese Bites Recipe

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★★★★★

4.7 from 66 reviews

These crispy Mac and Cheese Bites are the perfect bite-sized comfort food, featuring creamy, cheesy macaroni coated in a crunchy breadcrumb crust and fried to golden perfection. Ideal as a snack, appetizer, or party treat, these bites combine rich cheddar cheese sauce with tender elbow pasta, perfectly seasoned and fried for a satisfying crunch.

Ingredients

Scale

Mac and Cheese

  • 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

Breading and Frying

  • 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)

Garnish

  • Freshly chopped parsley for garnish

Instructions

  1. Cook pasta: Cook the elbow macaroni according to package directions until al dente, then drain well and set aside to cool slightly.
  2. Make sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the 1/4 cup all-purpose flour and cook for about 3 minutes, stirring constantly, to form a roux.
  3. Add liquids: Gradually whisk in the whole milk and heavy cream, continuing to stir until the mixture is smooth.
  4. Thicken and season: Bring the mixture to a gentle simmer and cook until it thickens sufficiently to coat the back of a spoon.
  5. Melt cheese: Remove from heat and stir in the sharp white cheddar, medium cheddar, garlic powder, onion powder, salt, and black pepper. Mix until the cheeses are fully melted and the sauce is creamy and smooth. Adjust seasoning to taste.
  6. Combine with pasta: Fold the cooked macaroni into the cheese sauce until fully coated. Allow the mixture to cool briefly, then refrigerate for at least 4 hours to firm up, making it easier to shape.
  7. Form balls: Once chilled, scoop and shape the mac and cheese mixture into 1.5-inch diameter balls. Arrange them on a tray and keep refrigerated while preparing the breading station.
  8. Prepare breading station: Set up three shallow bowls—one with 1 3/4 cups flour, one with the beaten eggs, and one with panko breadcrumbs.
  9. Coat bites: One at a time, dredge each mac and cheese ball in flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press breadcrumbs gently to ensure they adhere well.
  10. Heat oil: In a large, heavy pot, heat vegetable oil to 375°F (190°C), filling the pot about 3 inches deep for proper frying.
  11. Fry bites: Fry the coated mac and cheese balls in batches to avoid overcrowding. Cook for approximately 3 to 4 minutes each batch, or until they are golden brown and crispy on all sides.
  12. Drain and garnish: Use a slotted spoon to remove the bites from the oil, draining them on paper towels to remove excess oil. Sprinkle with freshly chopped parsley and serve warm for best flavor and texture.

Notes

  • Chilling the mac and cheese mixture overnight will yield firmer bites that hold together better when frying.
  • Use a thermometer to maintain the oil temperature at 375°F to ensure even frying and prevent soggy bites.
  • Panko breadcrumbs provide a lighter, crispier crust compared to regular breadcrumbs.
  • Can be made ahead and frozen before frying; just fry from frozen adding an extra minute to cooking time.
  • Serve with dipping sauces such as marinara, ranch, or spicy aioli for extra flavor.

Keywords: mac and cheese bites, fried mac and cheese, crispy mac and cheese balls, comfort food appetizer, party snacks

Find it online: https://thefoodrecipe.com/mac-and-cheese-bites-recipe/