Mac & Cheese Bites Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook 1 minute less than package directions for al dente (about 6-7 minutes). Drain well and return to pot.

Make roux and béchamel

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously for 1-2 minutes until the raw flour smell cooks off and mixture is pale golden.

Finish cheese sauce

Slowly whisk in 1.5 cups milk, whisking to eliminate lumps. Bring to a gentle simmer, stirring until sauce thickens and coats the back of a spoon (~4-5 minutes). Reduce heat to low, add cream cheese and whisk until smooth. Stir in Dijon, Worcestershire, salt and pepper. Remove from heat and add shredded cheddar a handful at a time, stirring until melted and smooth.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning. Spread the mac & cheese in an even layer in a shallow dish to cool (this helps firm it for shaping). Chill in the refrigerator at least 1 hour, or 20 minutes in the freezer, until firm enough to shape.

Prepare breading stations

Set up three shallow bowls: flour for dredging, beaten eggs with 2 tbs milk in the second, and breadcrumbs in the third.

Shape bites

Scoop chilled mac & cheese using a tablespoon or small cookie scoop (about 1 tbs each) and roll into tight balls or slightly flattened disks (makes about 30-36 bites). If mixture is sticky, wet your hands lightly or chill again briefly.

Bread the bites

Dredge each shaped bite in flour, shake off excess, dip into egg wash, then roll thoroughly in breadcrumbs. For an extra-crisp shell, double-dip (egg then breadcrumbs again). Place finished bites on a baking sheet and chill 10 minutes to set the breading.

Fry

Heat vegetable oil in a deep skillet or small pot to 350°F (175°C) — about 1.5–2 inches deep. Fry bites in batches, careful not to crowd, for 2-3 minutes, turning as needed, until golden brown and heated through. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Alternatively, bake at 400°F (200°C) on a parchment-lined sheet for 12-15 minutes, flipping halfway, until golden.

Prepare peppers

Core and finely dice the red bell pepper and jalapeño (remove seeds if you prefer milder relish).

Combine and marinate

In a small bowl, combine diced red pepper, jalapeño, finely diced red onion, apple cider vinegar, sugar, olive oil, salt and black pepper. Stir well and let sit at room temperature for at least 15 minutes to meld flavors. Can be made several hours ahead and refrigerated; bring to room temp before serving.

Arrange warm mac & cheese bites on a serving platter. Spoon a small dollop of pepper relish on top of each bite or serve the relish on the side for dipping. Sprinkle with grated Parmesan and chopped parsley before serving. Serve immediately while hot and crisp.