Mac & Cheese Gouda & Bacon Bites Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente (about 7–8 minutes). Drain well and return to the pot; set aside to cool slightly.

Make roux

In a medium saucepan over medium heat, melt the 2 tbs unsalted butter. Whisk in 2 tbs flour and cook, whisking, for 1 minute to remove the raw flour taste.

Finish cheese sauce

Slowly whisk in 1.5 cups whole milk until smooth. Bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes. Reduce heat to low and whisk in the cream cheese until melted. Remove from heat and stir in the shredded cheddar and shredded smoked Gouda until fully melted and smooth. Stir in Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Taste and adjust seasoning.

Combine pasta and sauce

Pour the cheese sauce over the cooked macaroni and stir to coat evenly. Allow the mac & cheese to cool to room temperature (~15 minutes), then refrigerate for at least 30 minutes (or until chilled) so it firms up slightly — this makes it easier to form bites.

Cook bacon

While the mac & cheese cools, place diced bacon in a skillet over medium heat. Cook until crisp, stirring occasionally, about 7–9 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate to drain. Reserve about 1 tbs of bacon fat and discard or save the rest for another use.

Prepare coating stations

Set up three shallow bowls: one with 1/2 cup flour seasoned lightly with a pinch of salt, one with the eggs beaten with 2 tbs milk (egg wash), and one with 1.5 cups panko mixed with 1/4 cup grated Parmesan (if using).

Form bites

Remove the chilled mac & cheese from the refrigerator. Stir the cooked, drained bacon into the mac & cheese, reserving 1–2 tbs for garnish. Using a small cookie scoop or a tablespoon, portion the mac & cheese into 1 to 1 1/4–inch balls (about 1 tbs each). Pack gently to hold shape. Place formed bites on a parchment-lined baking sheet.

Dredge bites

Working with a few at a time, roll each ball in the seasoned flour, shake off excess, dip into the egg wash, then roll in the panko mixture until completely coated. For an extra crisp crust, double-coat: dip back into egg wash and panko again. Place coated bites back on the baking sheet and refrigerate for 10–15 minutes to set the coating.

Fry or bake

To fry: pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C). Fry the bites in batches, turning occasionally, until golden brown all over, 2–3 minutes per side. Transfer to a paper towel–lined tray to drain. To bake (lighter option): preheat oven to 425°F (220°C), place bites on a parchment-lined baking sheet, spray lightly with oil, and bake 12–15 minutes until golden, turning once halfway through. If baking, you may need to brush or spray again and finish under the broiler 1–2 minutes for extra color.

Arrange the warm mac & cheese gouda & bacon bites on a serving platter. Sprinkle the reserved bacon pieces and the thinly sliced fresh chives over the top.

Serve immediately with optional hot sauce on the side for dipping. These bites are best enjoyed hot the day they’re made; if you have leftovers, reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp.