Mac Cheese Bites Recipe

Cook pasta

Bring 6 cups of water to a rolling boil in a medium pot. Add 1 tsp salt and the 2 cups elbow macaroni. Cook until just al dente (about 7–8 minutes). Drain thoroughly and set aside to cool slightly.

Make béchamel

In the same pot over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs flour and whisk constantly for 1 minute to form a roux (do not brown). Gradually whisk in 1 cup whole milk until smooth. Cook, whisking, until the sauce thickens and coats the back of a spoon, 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in 2 oz cream cheese until melted. Add 1.5 cups shredded sharp cheddar and 1/4 cup grated Parmesan in small handfuls, stirring until melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp paprika, 1/4 tsp black pepper and 1/2 tsp salt. Taste and adjust seasoning. Remove from heat.

Combine with pasta

Fold the drained macaroni into the cheese sauce until evenly coated. Spread the mac & cheese into an 8x8-inch baking dish (or rimmed sheet) lined with parchment to an even layer about 1/2 inch thick. Press gently to compact. Chill uncovered in the refrigerator for at least 1 hour (or up to 2 hours) to firm — this helps the bites hold shape.

Prepare coatings

Set up a dredging station: bowl 1 — 1/2 cup all-purpose flour; bowl 2 — beat 2 large eggs with 2 tbs milk until smooth; bowl 3 — combine 1 cup panko, 1/4 cup Italian breadcrumbs (if using), 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp salt, tossing to combine.

Portion mac & cheese

Remove the chilled mac & cheese. Using a tablespoon or small cookie scoop (about 1.5 tbsp per bite), portion the mixture into mounds. If mixture is still sticky, wet your hands slightly. Place portions on a parchment-lined tray and refrigerate 10–15 minutes to firm, or 30 minutes if time allows.

Dredge bites

Working with chilled portions, lightly roll each mound in flour, shaking off excess. Dip into the egg wash, letting excess drip, then press into the breadcrumb mixture to fully coat. For extra-crispy shells, double-dip: back into the egg wash and a second layer of panko. Place coated bites on a tray and chill 10 minutes to set the coating.

Fry

Pour about 2 cups vegetable oil into a heavy skillet or shallow pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in ~30 seconds. Fry the bites in batches (do not overcrowd) for 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Let rest 2 minutes before serving to allow the interior to set.

Oven-baked alternative

To bake instead: preheat oven to 400°F (205°C). Place coated bites on a parchment-lined baking sheet, spray or brush lightly with oil, and bake 12–15 minutes, turning once, until golden and crisp.

Transfer warm mac & cheese bites to a serving plate. Sprinkle with 1 tbsp chopped parsley and 1 tbsp extra grated Parmesan if using. Serve with 1/2 cup marinara or spicy ketchup for dipping.