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Crispy Mac and Cheese Bites

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These crispy mac and cheese bites feature a golden, crunchy exterior with a gooey cheddar center, perfect for a quick snack or party appetizer. Easy to make with simple ingredients, they deliver comfort food reinvented into bite-sized deliciousness.

Ingredients

Scale
  • 8 ounces elbow macaroni pasta (about 225 grams)
  • 1 ½ cups shredded sharp cheddar cheese (about 170 grams)
  • ½ cup shredded part-skim mozzarella cheese (about 55 grams)
  • 3 tablespoons unsalted butter (about 42 grams)
  • 3 tablespoons all-purpose flour (about 24 grams)
  • 2 cups whole milk (about 475 ml)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs (about 120 grams)
  • 1 cup small cheddar cheese cubes (about 120 grams)
  • Vegetable oil for frying (about 2 cups or 480 ml)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and rinse under cold water to stop cooking. Set aside.
  2. In a medium saucepan, melt 3 tablespoons (42 grams) of unsalted butter over medium heat. Stir in 3 tablespoons (24 grams) of all-purpose flour and cook for 1-2 minutes, whisking constantly to form a smooth roux—do not let it brown.
  3. Slowly whisk in 2 cups (475 ml) of whole milk, continuing to whisk until the mixture thickens and bubbles gently, about 5-7 minutes.
  4. Remove from heat and stir in 1 ½ cups (170 grams) shredded sharp cheddar and ½ cup (55 grams) shredded mozzarella until melted and smooth. Season with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Taste and adjust seasoning if needed.
  5. Add the drained pasta to the cheese sauce and mix well to coat evenly.
  6. Spread the mac and cheese evenly in a shallow dish and refrigerate for at least 1 hour to firm up.
  7. Once chilled, scoop about 1 ½ tablespoons (22 grams) of mac and cheese mixture into your hand, flatten slightly, place a small cheddar cube in the center, then mold the mac and cheese around it to seal completely, forming a ball. Repeat with the remaining mixture.
  8. Prepare breading station by placing 2 beaten eggs in one bowl and 2 cups (120 grams) panko breadcrumbs in another.
  9. Dip each ball first into the eggs, then roll in the panko until fully coated. For extra crunch, repeat the egg and breadcrumb dip once more.
  10. Arrange the coated bites on a parchment-lined baking sheet and freeze for at least 1 hour.
  11. Heat 2 cups (480 ml) of vegetable oil in a deep-fryer or heavy pot to 350°F (175°C). Fry bites in batches for 2-3 minutes, turning occasionally, until golden brown and crispy.
  12. Remove bites with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce.

Notes

Chilling the mac and cheese mixture before forming bites is essential to prevent them from falling apart. Double breading with egg and panko breadcrumbs creates an extra crispy shell. Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt bites. Freeze bites before frying to keep cheese from leaking.

Nutrition

Keywords: mac and cheese bites, crispy mac and cheese, cheddar snacks, party appetizers, fried snacks, comfort food

Find it online: https://freshforkful.com/crispy-mac-and-cheese-bites-recipe-easy-homemade-gooey-cheddar-snacks/