Mac 'n 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 7-8 minutes). Drain well and return to the pot; set aside to cool slightly.

Make roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and pale golden (do not brown).

Make cheese sauce

Slowly whisk in 2 cups whole milk, about 1/4 cup at a time, smoothing out lumps. Continue whisking and bring to a gentle simmer until sauce thickens and coats the back of a spoon, about 4–6 minutes. Remove from heat and stir in 1.5 cups aged cheddar and 1 cup shredded whole milk mozzarella until smooth. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Dijon mustard, 1/4 tsp hot sauce, and 1/8 tsp nutmeg (if using). Taste and adjust seasoning.

Combine with pasta

Fold the drained macaroni into the cheese sauce until evenly coated. Spread the mixture into a shallow baking dish or sheet pan and refrigerate uncovered (or lightly covered) for at least 1 hour, or until firm enough to handle. Cooling helps it set so bites hold their shape.

Prepare coating stations

When macaroni mixture is chilled and firm, set up three shallow bowls: one with 1/2 cup all-purpose flour, one with 1 large egg beaten with 1 tbs whole milk, and one with a mix of 1.5 cups panko breadcrumbs + 1/4 cup grated Parmesan (optional) + 1/2 tsp smoked paprika + 1/4 tsp salt. Mix crumbs well.

Portion bites

Using a small cookie scoop (about 1.5 tbs) or two spoons, portion the chilled mac 'n cheese into golf-ball sized mounds (about 24–28 bites). If mixture is sticky, lightly flour hands or wet them with water to shape. Place formed bites on a parchment-lined tray.

Dredge and double-coat

One by one, dredge each ball in flour (shake off excess), dip into the egg wash, then press into the panko mixture to fully coat. For extra crunch and sturdiness, return each coated ball to the egg wash and then a second coat of panko. Place finished bites on a clean tray and chill for 15–20 minutes to help set the coating.

Prepare poblanos

If poblanos are not already roasted, char 2 medium poblano peppers over a gas flame, under a broiler, or on a hot grill until skins are blackened on all sides. Place in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off skins, remove seeds and stems, and roughly chop. Pat lightly to remove excess moisture.

Blend sauce

In a blender or food processor combine the roasted poblano peppers, 1/2 cup creme fraiche (or sour cream), 2 tbs mayonnaise, 1 tbs fresh lime juice, 1 garlic clove, 2 tbs cilantro, 1/4 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Purée until smooth. Taste and adjust lime or salt as needed. Refrigerate until ready to serve.

Heat oil

Pour about 1 inch of neutral oil into a heavy, deep skillet or pot (about 1 cup oil for a 10-inch pan). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 20–30 seconds.

Fry bites

Working in batches (do not overcrowd), gently lower chilled mac 'n cheese bites into the hot oil using a slotted spoon. Fry each batch for 2–3 minutes, turning as needed, until golden brown and crisp on all sides. Remove with a slotted spoon and drain on a paper towel–lined tray. Keep warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches.

Serve

Arrange the mac 'n cheese bites on a serving platter, garnish with chopped fresh parsley if desired, and serve warm with the chilled poblano sauce for dipping.