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Mac and Cheese Bites Recipe

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4.8 from 115 reviews

Deliciously crispy and cheesy Mac and Cheese Bites made by coating creamy macaroni and cheese in panko breadcrumbs and deep frying to golden perfection. A perfect appetizer or snack that combines a creamy interior with a crunchy exterior.

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)
  • Freshly chopped parsley for garnish

Instructions

  1. Cook pasta: Cook the dry elbow macaroni according to package directions until al dente. Once cooked, drain the pasta thoroughly and set it aside to cool slightly.
  2. Make sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the 1/4 cup of all-purpose flour and whisk continuously for about 3 minutes to form a roux and cook out the raw flour taste.
  3. Melt cheese: Gradually whisk in the whole milk and heavy cream, stirring until the sauce is smooth. Bring it to a gentle simmer and cook until the mixture thickens. Remove from heat and stir in the freshly grated sharp white cheddar cheese and medium cheddar cheese along with garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is creamy. Adjust seasoning if needed.
  4. Chill mixture: Combine the cheese sauce with the cooked macaroni, stirring carefully to coat all the pasta. Spread the mixture into a shallow dish and refrigerate for at least 4 hours to allow it to firm up.
  5. Form balls: After chilling, scoop out the mac and cheese and form into 1.5-inch diameter balls. Place the formed balls on a tray and keep refrigerated while you prepare the breading station.
  6. Prepare breading station: Arrange three shallow bowls: one with 1 3/4 cups of all-purpose flour, one with the beaten eggs, and one with 3 cups of panko Japanese-style breadcrumbs.
  7. Coat bites: Working one ball at a time, roll each mac and cheese ball first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press the breadcrumbs gently to adhere well to the surface.
  8. Fry bites: Heat vegetable oil in a large pot to 375°F, filling the pot about 3 inches deep. Fry the mac and cheese bites in batches, being careful not to overcrowd, until they turn golden brown and crisp, approximately 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
  9. Garnish and serve: Sprinkle the fried mac and cheese bites with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm and crispy.

Notes

  • Make sure the mac and cheese mixture is well chilled before forming balls to help them hold their shape during frying.
  • You can substitute with different types of cheddar or add spices such as smoked paprika for a flavor twist.
  • Ensure the oil temperature is consistent at 375°F for even frying and to prevent soggy bites.
  • Leftover mac and cheese balls can be frozen before frying. Thaw in the refrigerator before frying for best results.
  • Use a deep pot and thermometer for safe and controlled frying.

Keywords: Mac and Cheese Bites, Deep Fried Mac and Cheese, Cheesy Appetizer, Comfort Food, Fried Snack

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