Description
These Crispy Mac and Cheese Bites are a delightful twist on the classic comfort food. Creamy homemade mac and cheese is shaped into bite-sized pieces, breaded, and fried to golden, crunchy perfection. Perfect as an appetizer or snack, they pair wonderfully with marinara or ranch dipping sauces.
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 and Frying
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Vegetable oil for frying
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux without browning. Gradually pour in the whole milk while whisking constantly to prevent lumps. Cook the mixture for 4-5 minutes until it thickens. Remove from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until the cheese melts into a smooth sauce.
- Combine Pasta and Sauce: Add the cooked macaroni into the cheese sauce and mix until the pasta is fully coated. Allow the mac and cheese to cool completely. For easier handling, chill it in the refrigerator for about an hour until firm.
- Prepare the Breading Station: Set up three shallow bowls—place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
- Form the Bites: Using a tablespoon, scoop portions of the cooled mac and cheese and roll into balls or shape into small disks. Repeat until all mixture is used.
- Bread the Bites: Coat each mac and cheese ball first in flour, then dip into the beaten eggs, and finally roll in breadcrumbs ensuring they are completely covered.
- Fry the Bites: Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat to 350°F (175°C). Fry the mac and cheese bites in batches to avoid overcrowding. Fry for 2-3 minutes or until 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, alongside marinara sauce or ranch dressing for dipping.
Notes
- Chilling the mac and cheese mixture helps the bites hold their shape during frying.
- Panko breadcrumbs provide a crispier texture compared to regular breadcrumbs.
- Maintain oil temperature at 350°F to ensure even cooking and prevent greasy bites.
- Work in batches when frying to avoid lowering the oil temperature and sogginess.
- Leftovers can be reheated in a hot oven to retain crispiness.
