Pepperjack Mac & Cheese Bites Recipe

Cook pasta

Bring 6 cups water to a rolling boil in a medium pot with 1 tsp salt. Add 2 cups elbow macaroni and cook until just al dente (about 7–8 minutes). Drain thoroughly and return to pot.

Make cheese sauce

In a medium saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs flour and cook for 1 minute to form a roux. Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half until smooth. Cook, stirring, until the sauce thickens slightly (2–3 minutes). Reduce heat to low and whisk in 2 oz softened cream cheese until incorporated.

Add cheeses & seasonings

Remove the sauce from heat. Stir in 1 cup shredded sharp cheddar and 1 cup shredded pepper jack a little at a time until fully melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp mustard powder and 1 tsp hot sauce (optional). Taste and adjust seasoning.

Combine pasta and sauce

Fold the cheese sauce into the drained macaroni until evenly coated. If using, fold in 1 tbs chopped fresh parsley. Let the mixture cool slightly (10 minutes), then chill in the refrigerator for at least 1 hour to firm up (this helps the bites hold shape).

Form bites

Line a baking sheet with parchment. Using a 1.5 tablespoon scoop or two spoons, portion the chilled mac & cheese into compact 1–1.5 inch mounds. Press gently to shape; place on the prepared sheet. Chill formed bites for another 15–20 minutes (or freeze 10 minutes) to firm more.

Prepare breading stations

Set up three shallow bowls: bowl 1 with 1/2 cup flour; bowl 2 with 2 beaten eggs mixed with 2 tbs milk; bowl 3 with 1 cup panko breadcrumbs mixed with 2 tbs grated parmesan, 1/2 tsp paprika and 1/4 tsp salt.

Bread the bites

Working with chilled mac & cheese mounds, dredge each in flour, shaking off excess, dip in the egg wash, then coat thoroughly with the panko mixture. For extra-crispy, double-dip: return to egg and panko once more. Place breaded bites on a tray and chill 10 minutes to set the coating.

Fry

Heat 2 cups vegetable oil in a heavy-bottomed skillet or a deep fryer to 350°F (175°C). Fry the bites in batches without overcrowding, cooking 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. If baking instead: preheat oven to 425°F (220°C) and bake on a parchment-lined sheet for 12–15 minutes, turning once, until golden.

Serve

Let bites rest 2–3 minutes, then transfer to a serving plate. Garnish with a sprinkle of chopped parsley or extra grated parmesan if desired.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tbs fresh lemon juice (optional). Taste and adjust consistency with more buttermilk if needed. Chill at least 15 minutes to allow flavors to meld.