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Ingredients
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Macaroni & Cheese Bites
Marinara Dipping Sauce
Method
Macaroni & Cheese Bites
Cook pasta
Bring 6 cups water to a boil in a large pot with 1 tsp kosher salt. Add 2 cups elbow macaroni and cook 1 minute less than package directions so the pasta is very al dente (about 7–8 minutes). Drain well and return to the pot.
Make cheese sauce
In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 tbsp flour and whisk continuously for 1 minute to form a roux. Gradually whisk in 1 cup whole milk and cook until slightly thickened, about 2–3 minutes. Reduce heat to low and whisk in 1 cup shredded sharp cheddar, 1/2 cup shredded mozzarella, and 2 tbsp softened cream cheese until smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp smoked paprika, and 1/4 tsp black pepper. Taste and adjust seasoning.
Combine pasta and sauce
Add the cooked, drained macaroni to the cheese sauce and stir to coat evenly. Stir in 1 large egg and 1 tbsp chopped fresh parsley to bind and add flavor. Let the mixture cool slightly, then transfer to a shallow baking dish. Cover and refrigerate until firm, at least 1 hour (or freeze 20–30 minutes to speed up). The mixture should be cold and moldable.
Prepare breading stations
Set up three shallow bowls: 1) 1/2 cup all-purpose flour; 2) beat 2 large eggs with 2 tbsp water to make an egg wash; 3) mix 1.5 cups panko, 1/2 cup Italian-style breadcrumbs (optional), 2 tbsp grated Parmesan, and 1/2 tsp fine salt.
Form and bread bites
Using a small cookie scoop or a tablespoon, portion the chilled mac & cheese into 1–1 1/4 tablespoon-sized balls (you should get about 24–28 bites). Roll each ball lightly in flour, shake off excess, dip into egg wash, then roll in breadcrumb mixture pressing gently to adhere. For an extra-crisp double coating, return to the egg wash and breadcrumbs a second time.
Fry
Heat about 1 cup vegetable oil in a heavy skillet over medium heat to 350°F (175°C) — oil should reach about 1/2 inch depth. Fry bites in batches, 6–8 at a time, turning gently, until golden brown and heated through, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray. Alternatively, for larger batches, deep fry at 350°F in a pot with 2–3 inches oil.
Bake option (optional)
To bake instead of fry: place breaded bites on a parchment-lined baking sheet, spray or brush lightly with oil, and bake in a preheated 400°F (200°C) oven for 12–15 minutes, flipping once, until golden and crisp.
Finish and serve
Let bites rest 2–3 minutes to set. Garnish with a sprinkle of extra grated Parmesan and chopped parsley if desired. Serve warm with marinara dipping sauce.
Marinara Dipping Sauce
Warm 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté until fragrant but not browned, about 30 seconds to 1 minute.
Add one 14 oz can crushed tomatoes and 1 tbsp tomato paste, stirring to combine. Stir in 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp red pepper flakes (optional), 1/2 tsp sugar, 1/2 tsp salt, and 1/8 tsp black pepper.
Bring sauce to a gentle simmer and cook, partially covered, for 10–12 minutes to thicken and marry flavors. Taste and adjust seasoning. Stir in 1 tbsp chopped fresh basil or parsley if using.
Keep warm until ready to serve alongside the mac & cheese bites.