Description
These Mac and Cheese Bites are crispy, cheesy little morsels that deliver the ultimate comfort food experience. Made with a creamy blend of cheddar and Gruyere cheeses enveloped in elbow macaroni, these bites are breaded and deep-fried to golden perfection. Perfect as an appetizer or snack, they combine a crunchy exterior with a rich, gooey interior for irresistible cheesy goodness.
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 Station
- 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)
Frying
- Vegetable oil, for frying (about 2-3 inches depth)
Instructions
- Cook the Macaroni: Cook elbow macaroni according to package directions until al dente. Drain well 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 to form a roux.
- Add the Milk: Gradually whisk in 3 cups of milk, stirring constantly to prevent lumps, and cook for 5-7 minutes until the sauce thickens.
- Season the Sauce: Stir in salt, black pepper, and nutmeg, combining well to flavor the sauce.
- Add the Cheese: Reduce heat to low. Gradually add 3 cups of cheddar cheese and 1 cup of Gruyere cheese, stirring continuously until the cheese melts into a smooth creamy sauce. Reserve 1 cup of cheddar cheese for later.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring to coat all the pasta evenly.
- Add Remaining Cheese: Stir in the reserved 1 cup cheddar cheese to add extra cheesiness and thickness.
- Cool the Mac and Cheese: Transfer the mac and cheese mixture into a greased 9×13 inch baking dish, spread it evenly, and let it cool completely. Refrigerate for at least 2-3 hours, or preferably overnight, to firm up for shaping.
- Set up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs. Mix garlic powder, paprika, and optional cayenne pepper into the panko breadcrumbs.
- Cut the Mac and Cheese: Remove the chilled mac and cheese from the fridge and cut into 1-inch squares or your preferred bite-sized shapes.
- Coat the Mac and Cheese Bites: Dredge each piece first in flour, then dip in beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumb mixture to create a crispy outer layer.
- Heat the Oil: Pour vegetable oil into a deep pot or fryer to a depth of 2-3 inches and heat it to 350°F (175°C) for frying.
- Fry the Mac and Cheese Bites: Carefully add the breaded bites in batches to the hot oil. Fry each side for 2-3 minutes or until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
- Drain and Serve: Remove the fried bites with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve them hot and enjoy the crispy, cheesy goodness immediately.
Notes
- Refrigerating the mac and cheese before cutting helps in firming it up, making it easier to shape and bread.
- For extra spice, add cayenne pepper according to your heat preference.
- Freshly shredded cheese melts better than pre-shredded varieties, enhancing creaminess.
- Maintain oil temperature at 350°F to ensure crispy bites without absorbing excess oil.
- You can bake the bites at 400°F for 15-20 minutes as a healthier alternative, flipping halfway through.
- Use a wire rack for draining to keep the bites crispy rather than resting on paper towels.
