Mac And Cheese Bites Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook 1-2 minutes less than package directions so it's slightly underdone (about 7-8 minutes). Drain and rinse briefly under cold water to stop cooking. Shake off excess water and set aside to cool.

Make roux and sauce

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1-1.5 minutes until bubbling and slightly golden (this cooks out the raw flour taste). Gradually whisk in 1.5 cups whole milk, a little at a time, until smooth. Cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, about 3-5 minutes.

Finish cheese sauce

Lower heat to low. Whisk in 2 tbs softened cream cheese until melted and smooth. Add 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika if using. Remove pan from heat and stir in 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella until melted and fully incorporated. Taste and adjust seasoning as needed.

Combine pasta and sauce

Fold the drained, cooled pasta into the cheese sauce until evenly coated. Spread the mixture in a shallow baking dish or rimmed sheet pan in an even layer. Cover the pan and chill in the refrigerator for at least 1 hour (or 30 minutes in the freezer) until firm enough to shape into bites. Chilling is crucial so the bites hold together when coated and fried.

Prepare coating stations

Line three shallow bowls or rimmed plates: one with 1/2 cup all-purpose flour, one with an egg wash made by whisking 2 large eggs and 2 tbs milk, and one with a mixture of 2 cups panko breadcrumbs and 1/4 cup grated Parmesan (optional).

Portion and shape

Using two spoons or a small cookie scoop (about 1 to 1 1/2 tablespoons size) and slightly wet hands, scoop portions of the chilled mac and cheese and roll them into compact balls or bite-sized disks (about 1 to 1 1/4 inch diameter). Place shaped bites on a parchment-lined tray. If the mixture is sticky, wet your hands occasionally to prevent sticking.

Dredge and coat

One at a time, gently roll each shaped bite in the flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko mixture to fully coat. For an extra-crispy coating, repeat the egg wash and panko steps for a double layer. Place coated bites on a tray and chill for 15-20 minutes to set the coating; this helps prevent them falling apart when frying.

Heat oil

In a wide, heavy skillet (cast-iron recommended) pour enough vegetable oil to reach about 1/2 inch deep (approximately 1 cup). Heat over medium heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10 seconds when dropped in.

Fry bites

Working in batches (do not overcrowd the pan), carefully place coated mac and cheese bites into the hot oil. Fry, turning as needed, until golden brown and crisp on all sides, about 2-3 minutes per side (total 4-6 minutes depending on size). Use a slotted spoon or spatula to transfer cooked bites to a wire rack set over a baking sheet or paper towels to drain. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches.

Alternative: Bake

To bake instead of frying, preheat oven to 425°F (220°C). Lightly oil a baking sheet or line with parchment and spray coated bites with nonstick cooking spray. Arrange in a single layer and bake for 12-16 minutes, flipping halfway, until golden and crisp. Baking yields slightly less even browning than frying but reduces oil.

Transfer drained mac and cheese bites to a serving platter. Sprinkle with 1 tbs chopped fresh parsley if using and serve immediately with 1/2 cup hot sauce, marinara, or your preferred dip on the side.