Description
Crispy Mac and Cheese Bites are a delightful twist on the classic comfort food, featuring creamy sharp cheddar and Parmesan cheese mixed with tender elbow macaroni, shaped into bite-sized balls, breaded with a crispy panko coating, and fried to golden perfection. These bites make a perfect appetizer or snack with a crunchy exterior and gooey cheesy center.
Ingredients
Scale
Mac and Cheese
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Breading
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs, beaten
- 1 cup all-purpose flour (for dredging)
Frying
- Vegetable oil for frying (about 2 inches deep in pan)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the milk while whisking constantly to avoid lumps. Continue cooking for 4-5 minutes until the sauce thickens. Stir in the shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, salt, and pepper. Cook until the cheeses have melted completely and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated. Allow the mac and cheese to cool completely; chilling it in the refrigerator for about an hour is recommended to make shaping easier.
- Prepare the Breading Station: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.
- Form the Bites: Scoop about 1 tablespoon of the cooled mac and cheese and roll it into a ball or form into a small disk. Repeat with the remaining mixture.
- Bread the Bites: Dredge each mac and cheese ball first in flour, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs, ensuring a complete cover for a crispy crust.
- Fry the Bites: Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Fry the mac and cheese bites in batches to avoid overcrowding, cooking for 2-3 minutes until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the crispy mac and cheese bites hot with your choice of dipping sauces such as marinara or ranch dressing for a delicious appetizer or snack.
Notes
- Chilling the mac and cheese mixture before forming the bites helps them hold their shape better during frying.
- Using panko breadcrumbs provides an extra crispy coating but regular breadcrumbs can also be used.
- Make sure the oil temperature stays around 350°F to ensure the bites cook evenly and do not absorb too much oil.
- Batches should not overcrowd the pan to maintain the oil temperature and crispiness.
- These bites can be reheated in an oven or air fryer to maintain crispness.
