Mac & Cheese Bites Recipe

Cook pasta

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

Make béchamel

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 to form a blond roux (do not let brown). Gradually whisk in 2 cups whole milk, bring to a gentle simmer while whisking until thickened, about 4–5 minutes.

Finish cheese sauce

Reduce heat to low. Stir in 1 tsp Dijon mustard, 1 tsp kosher salt, and 1/2 tsp black pepper. Add 1.5 cups shredded sharp cheddar, 1/2 cup shredded Gruyère and 1/2 cup grated Parmesan, stirring until smooth and melted. Taste and adjust seasoning. Stir in 1/4 cup fine dried breadcrumbs to slightly thicken and give body to the filling.

Combine with pasta & chill

Fold the drained hot pasta into the cheese sauce until evenly coated. Spread mixture into a shallow pan (8x8 or similar) about 1-inch thick, smoothing the top. Cover and refrigerate at least 2 hours (or overnight) to firm up—this helps the bites hold shape when frying.

Prepare breading stations

Line three shallow dishes: one with 3/4 cup all-purpose flour; one with the egg wash (2 beaten large eggs whisked with 2 tbs whole milk); one with a mixture of 1.5 cups Panko breadcrumbs, 1/4 cup grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Season the flour lightly with a pinch of salt and pepper.

Portion mac & cheese

Remove the chilled mac & cheese from refrigerator. Using a small cookie scoop or tablespoon, portion about 1–1.5 tablespoons of mixture (roughly 1-inch balls) and roll gently between your palms to form tight balls. Place formed balls on a tray lined with parchment. This recipe yields about 30–36 bites depending on size.

Bread the bites

Dredge each mac ball in flour, shake off excess, dip into egg wash, then press into the Panko-Parmesan mixture, ensuring an even coating. For extra crispness, double-dip: return to egg then Panko a second time. Place breaded bites back on parchment and chill 15–20 minutes to set the coating.

Heat oil & fry

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot to reach 2–3 inches deep. Heat to 350°F (175°C). Fry bites in small batches (6–8 at a time depending on pot size) for 2–3 minutes, turning as needed, until golden brown and heated through. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Sweat aromatics

In a medium skillet over medium heat, warm 1 tbs extra-virgin olive oil. Add 1 tbs finely minced shallot and sauté until translucent, about 1–2 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Build tomato base

Stir in 2 tbs tomato paste and cook 1 minute to remove rawness. Add 1 cup crushed tomatoes and 2 tbs Tito's vodka, stirring to combine. Simmer gently for 4–6 minutes to meld and reduce slightly. If you prefer no alcohol, substitute additional chicken or vegetable stock (2 tbs).

Finish with cream & cheese

Lower heat to medium-low and stir in 1/2 cup heavy cream. Add 1/4 cup grated Parmesan, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer 2–3 minutes until sauce is creamy and slightly thickened. Stir in 1 tbs chopped fresh basil if using. Taste and adjust seasoning.

Plate sauce

Transfer sauce to a shallow bowl for serving or spoon a small dollop on each appetizer plate as a dipping bed for the mac & cheese bites.

Arrange fried Mac & Cheese Bites on a platter or individual plates over a shallow pool of Tito’s Ala-Vodka sauce or serve sauce on the side for dipping. Sprinkle each bite with 2 tbs finely grated Parmesan evenly across the batch and scatter 1 tbs chopped chives or parsley. Serve immediately while hot and crispy.