Description
Crispy on the outside, gooey and cheesy on the inside, these Mac and Cheese Bites are bite-sized delights perfect for parties or a comforting snack. This recipe guides you through making creamy mac and cheese from scratch, chilling it for easy handling, breading it with flavorful panko, and deep frying until golden brown perfection.
Ingredients
Scale
Mac and Cheese
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese, divided
- 1 cup shredded Gruyere cheese
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil, for frying (2-3 inches deep in pot)
Instructions
- Cook the Macaroni: Cook elbow macaroni according to package instructions until al dente. Drain thoroughly and set aside to cool slightly.
- Make the Roux: In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in 1/2 cup flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden, forming a roux.
- Add the Milk: Gradually pour in milk while whisking continuously to prevent lumps. Continue stirring and cooking for 5-7 minutes until the sauce thickens smoothly.
- Season the Sauce: Add salt, black pepper, and nutmeg to the sauce, stirring well to combine all the flavors.
- Add the Cheese: Lower the heat and gradually mix in 3 cups of shredded cheddar and the shredded Gruyere. Stir until melted and smooth. Reserve 1 cup of cheddar for later use.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni into the cheese sauce and stir until all the elbow pasta is evenly coated.
- Add Remaining Cheese: Stir in the remaining 1 cup of cheddar cheese to give extra cheesiness and binding power.
- Cool the Mac and Cheese: Transfer the mixture into a greased 9×13 inch baking dish. Spread evenly, then allow it to cool completely. Refrigerate for at least 2-3 hours or overnight to firm up for shaping.
- Set up the Breading Station: Arrange three shallow dishes: one with 1 cup flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, and optional cayenne pepper.
- Cut the Mac and Cheese: Remove the chilled mac and cheese from the fridge and slice into 1-inch squares or preferred shapes using a sharp knife.
- Coat the Mac and Cheese Bites: Dredge each square first in flour, then dip in beaten eggs, and finally coat fully with the seasoned panko breadcrumbs for a crispy crust.
- Heat the Oil: Pour 2-3 inches of vegetable oil into a heavy-bottomed pot or deep fryer and heat it to 350°F (175°C), suitable for deep frying.
- Fry the Mac and Cheese Bites: Carefully place the coated bites in the hot oil in batches, frying each side for 2-3 minutes until golden brown and crisp. Avoid overcrowding the pot.
- Drain and Serve: Use a slotted spoon to remove the bites from oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately while hot and crispy.
Notes
- Chilling the mac and cheese thoroughly is essential to help the bites hold their shape during frying.
- You can prepare mac and cheese up to a day in advance and refrigerate before breading and frying.
- For a spicier kick, increase cayenne pepper to taste or add hot sauce to the cheese sauce.
- Use a deep thermometer to ensure the oil maintains 350°F; too hot oil burns the crust, too cool makes bites greasy.
- If you prefer baking over frying, bake the breaded bites at 425°F for 15-20 minutes or until golden and crispy.
