Pepper Jack Mac & Cheese Bites Recipe

Cook macaroni

Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook 1 minute less than package directions (about 6—7 minutes) so pasta is very slightly underdone. Drain thoroughly and spread on a tray to cool for a few minutes.

Make cheese sauce

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1 minute until bubbly (do not brown). Gradually whisk in 1.5 cups whole milk and cook, whisking, until sauce thickens and coats the back of a spoon, 3–5 minutes.

Finish sauce

Reduce heat to low and stir in 2 cups shredded pepper jack, 1/2 cup shredded sharp cheddar, and 2 oz softened cream cheese until smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. If using, stir in 1 tbsp finely chopped jalapeño. Remove from heat and let cool 5 minutes.

Combine with pasta

Fold the drained, slightly cooled macaroni into the cheese sauce. Taste and adjust seasoning if needed. Transfer mixture to a shallow baking dish and chill in the refrigerator 30–45 minutes until firm enough to shape (this helps bites hold together).

Bind with egg

Once chilled, transfer the macaroni-cheese to a mixing bowl and stir in 1 whole egg to bind. If mixture seems too loose, chill an additional 15 minutes.

Prepare dredging stations

Place 1/2 cup all-purpose flour in a shallow bowl. In a second bowl, whisk 2 eggs with 2 tbsp water until combined. In a third bowl, combine 1.5 cups panko breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt.

Form bites

Using a small cookie scoop or two spoons, portion about 1 to 1 1/4 tablespoon of macaroni mixture and roll quickly between your hands into a compact ball (wet hands slightly if sticking). Repeat to make approximately 30–36 bites. Place formed bites on a parchment-lined tray and chill 10 minutes to set.

Dredge bites

Working in batches, roll each chilled bite first in flour (shake off excess), then dip in the egg wash, then press into the panko-Parmesan mixture to fully coat. Place coated bites back on the tray and keep refrigerated until ready to fry.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 1 1/2–2 inches. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown within about 30 seconds.

Fry bites

Fry the coated mac & cheese bites in small batches (do not overcrowd) for 2–3 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer bites to a paper towel–lined baking sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Serve

Arrange bites on a platter, sprinkle with a little extra grated Parmesan or chopped chives if desired, and serve hot with ranch dipping sauce.

Place 3/4 cup store-bought ranch dressing in a small bowl. If you prefer a thinner sauce, whisk in up to 1 tbsp buttermilk until desired consistency is reached. Garnish with 1 tsp chopped fresh chives. Serve chilled alongside the hot bites.