Gouda Mac & Cheese Bites Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook until just al dente (about 1–2 minutes less than package directions). Drain thoroughly and spread on a baking sheet to cool slightly so it doesn’t release excess water into the sauce.

Make roux and cheese sauce

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 to cook the flour without browning. Gradually whisk in 1.5 cups whole milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes).

Finish sauce

Remove sauce from heat and stir in 2 cups shredded sharp gouda, 2 oz softened cream cheese, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp Dijon mustard and 0.5 tsp smoked paprika. Stir until the cheeses melt and the sauce is homogeneous and silky. Taste and adjust seasoning if needed.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until fully coated. Transfer the mac & cheese to a shallow, lightly oiled container or baking dish and spread to an even 3/4-inch to 1-inch thickness. Cover and refrigerate for at least 2 hours (or freeze 30–45 minutes) until firm enough to portion into bites.

Portion filling

When chilled and firm, use a small cookie scoop (about 1.5 tablespoon) or spoon to portion the mac & cheese into uniform balls. Wet your hands slightly to help shape if needed. Aim for 24–30 bite-sized portions. Place formed bites on a parchment-lined tray and return to the refrigerator for 15–30 minutes to firm up before breading.

Prep dredging stations

Set up three shallow bowls: one with 1 cup all-purpose flour seasoned with 1 tsp kosher salt, one with an egg wash made from 3 large eggs beaten with 3 tbs whole milk, and one with 2 cups panko breadcrumbs (mix in 1/2 cup fine dry breadcrumbs if using for a tighter crust).

Bread the bites

Working in batches, lightly dust each chilled mac & cheese ball in the seasoned flour, shake off excess, dip into the egg wash, then press and roll in the panko breadcrumbs until fully coated. For extra-crisping, double-dip: after the first breadcrumb coat, dip again in egg wash and re-coat with breadcrumbs. Place coated bites back on the parchment-lined tray and chill for 10–15 minutes to set the crust.

Heat oil

Pour vegetable oil into a heavy Dutch oven or deep fryer to a depth of about 2–3 inches (approx. 1 liter total may be used depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.

Fry the bites

Fry the mac & cheese bites in small batches (4–6 at a time, depending on pot size) so the oil temperature remains steady. Fry until golden brown and crisp, about 2.5–3.5 minutes, turning as needed. Use a slotted spoon to remove and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle a light pinch of salt over the hot bites.

Keep warm

If making multiple batches, keep finished bites warm in a 200°F (95°C) oven on a rack until all batches are done to preserve crispness (no more than 20–30 minutes).

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tbs buttermilk until smooth. Stir in 1 tbs finely chopped chives, 1 tbs finely chopped parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice. Adjust consistency with additional buttermilk (1 tsp at a time) if you prefer it thinner. Refrigerate for at least 15 minutes to let flavors meld.