Mac & Cheese Bites Recipe

Cook pasta

Bring 8 cups water and 1 tsp salt to a rolling boil in a large pot. Add 2 cups elbow macaroni and cook until just al dente (about 7-8 minutes). Drain thoroughly and return to the pot off the heat.

Make cheese sauce (roux)

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs all-purpose flour and whisk continuously for 1 minute to form a blond roux. Slowly whisk in 1 cup whole milk, bring to a gentle simmer until slightly thickened (2-3 minutes).

Finish cheese sauce

Lower heat to low and whisk in 1.5 cups shredded sharp cheddar and 0.5 cups mild cheddar until melted and smooth. Stir in 2 tbs cream cheese (if using) until incorporated. Season with 0.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp mustard powder. Taste and adjust seasoning.

Combine pasta and sauce

Pour cheese sauce over drained pasta and stir until evenly coated. Spread the mac & cheese in a shallow pan or baking sheet in an even layer about 1 inch thick. Let cool slightly, then cover and refrigerate for at least 1 hour (or freeze 20-30 minutes) to firm up for forming.

Prepare coating stations

Set out three shallow bowls: one with 0.5 cup flour, one with 2 eggs beaten with 2 tbs milk (egg wash), and one with a mixture of 1.5 cups panko plus 0.5 cup plain breadcrumbs. Season the panko mixture lightly with 0.25 tsp salt and 0.25 tsp garlic powder if desired.

Form bites

Using a small cookie scoop or tablespoon, portion chilled mac & cheese into 1-1.25 inch rounded scoops (about 1.5 tablespoons each). Place formed scoops onto a parchment-lined tray. Chill formed bites for 15-20 minutes to help them hold shape.

Coat bites

Dredge each chilled bite in flour, shake off excess, dip into the egg wash, then coat thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For extra-crispy crust, double-dip: return coated bites to egg wash and breadcrumbs again. Place finished bites on a tray and refrigerate 10 minutes while oil heats.

Heat oil

Pour 3 cups vegetable oil into a deep, heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature — too low and bites will absorb oil, too high and they will brown too fast.

Fry bites

Fry the mac & cheese bites in batches (do not overcrowd) for 2.5–3.5 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer bites to a paper towel–lined tray to drain.

Season Spare Time fries or tots style

While still hot, sprinkle each batch with a pinch of coarse sea salt (about 1/4 tsp per batch), 1/8 tsp garlic powder for garlic-parmesan option, then immediately toss or sprinkle with 1 tsp grated Parmesan per batch and a little chopped parsley if desired. For salted-only option, use only the coarse salt; for garlic-parmesan, use garlic powder + Parmesan.

Serve

Serve hot with dipping sauces such as marinara, ranch, or spicy aioli. Best eaten immediately for maximum crispness.