Gouda Mac N Cheese Bites Recipe
Make Gouda Mac N Cheese Bites Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Cheese Base
Holding & Binding
Frying / Finishing
Method
Pasta & Cheese Base
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package directions (usually 7–8 minutes). Drain well and return to the pot; let sit off-heat for 2 minutes to dry slightly.
- 2
Make béchamel
In a medium saucepan over medium heat, melt the unsalted butter. Whisk in 2 tbsp flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell is gone but it does not brown.
- 3
Finish sauce
Gradually whisk in 1.5 cups whole milk, smoothing lumps. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Lower heat and whisk in the cream cheese until melted and smooth. Stir in Dijon mustard, Kosher salt, black pepper, and nutmeg.
- 4
Add cheeses
Remove sauce from heat and stir in the shredded sharp cheddar and shredded gouda in two additions, stirring until fully melted and silky. Taste and adjust seasoning if needed.
- 5
Combine with pasta & cool
Fold the drained hot pasta into the cheese sauce until evenly coated. Allow the mac and cheese to cool to room temperature (about 20–25 minutes), then refrigerate uncovered or lightly covered for 20–30 minutes until firmer — this makes shaping easier.
Holding & Binding
- 6
Prepare binding and dredging station
Set up three shallow bowls: one with 0.5 cup all-purpose flour, one with the beaten egg mixed with 2 tbsp cold water (whisk until smooth), and one with 1 cup panko breadcrumbs combined with 1/4 cup grated Parmesan and 2 tbsp chopped parsley (if using).
- 7
Form bites
Line a baking sheet with parchment paper. Using a tablespoon or a small cookie scoop (about 1.5 tbsp), portion the chilled mac and cheese and roll quickly between your palms to form compact balls or slightly flattened discs about 1 to 1-1/4 inches in diameter. If mixture is too soft, return to fridge 10–15 minutes.
- 8
Dredge
Lightly dust each ball with flour, tapping off excess. Dip into the beaten egg wash, then press into the panko mixture to coat completely. Place finished bites on the lined baking sheet; for a crisper crust, refrigerate for 15 minutes to help the coating adhere.
Frying / Finishing
- 9
Shallow fry (preferred for crispness)
In a heavy skillet, pour enough vegetable oil to reach about 1/2 inch depth and heat over medium heat to 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in. Fry the mac and cheese bites in batches, 6–8 at a time depending on pan size, turning once, until golden brown all over, about 2–3 minutes per side. Transfer to a wire rack set over paper towels to drain and keep warm in a low 200°F oven between batches.
- 10
Baked option (lighter)
Preheat oven to 425°F (220°C). Arrange breaded bites on a parchment-lined baking sheet and lightly spray or brush with the spray oil or 1 tbsp melted butter. Bake for 12–15 minutes, flipping once halfway through, until crispy and golden.
- 11