Mac & Cheese Bites Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook until very al dente (about 6–7 minutes). Drain well and set aside to cool slightly.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale and bubbling but not browned.

Add dairy

Slowly whisk in 1.5 cups whole milk and 0.25 cups heavy cream. Continue whisking until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Reduce heat to low and stir in 0.75 cups grated sharp cheddar, 0.5 cups grated Gruyère, and 0.25 cups grated Parmesan in small handfuls, stirring until melted and smooth. Add 0.5 tsp Dijon mustard, 0.25 tsp Worcestershire sauce, 1 tsp truffle oil, 1 tsp kosher salt, and 0.5 tsp black pepper. Taste and adjust seasoning. Remove from heat.

Combine pasta and sauce

Fold the cooked macaroni into the cheese sauce until evenly coated. Spread the mixture into a shallow pan or sheet tray lined with parchment to an even 1/2-inch layer. Press gently to compact. Cool to room temperature, then refrigerate for at least 1 hour (or 20–30 minutes in the freezer) until firm enough to shape.

Prepare coating stations

Place 0.5 cups all-purpose flour in a shallow bowl. In a second bowl whisk together 2 eggs and 2 tbs milk. In a third bowl combine 1.5 cups panko breadcrumbs and 0.25 cups grated Parmesan; season with a pinch of salt.

Shape bites

Remove the chilled mac & cheese from the refrigerator. Using a tablespoon or small cookie scoop, portion about 1.5 tablespoons of mixture per bite (roughly 1-inch rounds). Roll each scoop between your palms to form compact balls. If the mixture is sticky, wet your hands slightly or return to chill briefly.

Dredge

Working in batches, dredge each ball in flour, shake off excess, dip into the egg wash, then roll thoroughly in the panko-Parmesan mixture, pressing gently to adhere an even coating. Place on a tray and chill 10–15 minutes to set the coating.

Fry

Pour vegetable oil into a medium heavy skillet or pot to a depth of about 1.5 inches and heat to 350°F (175°C). Fry the bites in small batches (4–6 at a time) for 2–3 minutes, turning once, until deeply golden and crisp. Remove with a slotted spoon to a paper towel-lined tray. Immediately season with 0.5 tsp salt evenly across batches.

Bake (alternative)

If you prefer baking: preheat oven to 425°F (220°C). Place coated bites on a parchment-lined sheet, spray lightly with oil, and bake 12–15 minutes, turning halfway, until golden and crisp.

Whisk together 0.5 cups mayonnaise, 1 tbs Sriracha, 1 tsp fresh lemon juice, 1 minced garlic clove, 0.5 tsp honey, 0.25 tsp salt, and 0.125 tsp black pepper until smooth. Taste and adjust heat or acidity to preference. Chill until serving.

Serve: Arrange Mac & Cheese Bites on a platter with the sriracha aioli in a small bowl for dipping. Optionally drizzle a few drops of truffle oil over hot bites just before serving for an extra aroma.