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Ingredients
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Macaroni & Cheese Base
Breading & Frying / Baking
Finish & Garnish
Method
Macaroni & Cheese Base
Cook pasta
Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 2 cups elbow macaroni and cook until very al dente (about 6–7 minutes) — slightly firmer than usual since bites will be handled. Drain thoroughly and return to the pot.
Build cheesy mixture
With the pasta still warm, add 2 tablespoons unsalted butter and 2 tablespoons softened cream cheese to the pot and stir until melted and coating the pasta. Stir in 1 cup whole milk and 1 teaspoon yellow mustard, then add 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika (optional). Mix well.
Add cheeses
Off the heat, fold in 1.5 cups shredded sharp cheddar, 1/2 cup shredded mozzarella, and 1/4 cup grated Parmesan. Stir until the cheeses are melted and the mixture is cohesive. Taste and adjust salt if needed (use fine sea salt sparingly).
Chill to firm
Spread the macaroni cheese mixture in an even layer in a shallow pan or shallow baking sheet (about 8x8 or rimmed sheet) so it cools faster. Cover and refrigerate for at least 1 hour, or up to 3 hours, until firm enough to form into bites. Chilling is crucial to maintain shape.
Breading & Frying / Baking
Prepare breading stations
Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with an egg wash made from 2 large eggs beaten with 1 tablespoon water, and one with 1 cup fine breadcrumbs (mix 1 cup panko with 1/4 cup plain breadcrumbs if using). Season breadcrumbs lightly with a pinch of salt and pepper.
Form bites
Scoop chilled macaroni mixture with a tablespoon or small cookie scoop and shape into tight balls about 1 to 1 1/4 inches (roughly 1 tablespoon each). Wet your hands slightly if needed to prevent sticking. Place formed balls on a parchment-lined tray.
Bread the bites
Working in batches, roll each ball in flour (shake off excess), then dip into the egg wash, letting excess drip off, and finally coat thoroughly in breadcrumbs. For extra-crispy coating, repeat the egg wash and breadcrumb step for a double coat. Place breaded bites on a tray ready to cook.
Fry (preferred method) or bake
Frying: In a heavy skillet or deep pot, heat approximately 1 cup neutral oil (vegetable, canola) to 350°F (175°C). Fry 6–8 bites at a time, turning as needed, until golden brown and crisp, about 2–3 minutes per batch. Drain on paper towels and keep warm in a 200°F (95°C) oven while finishing remaining batches. Baking (lighter): Preheat oven to 425°F (220°C). Arrange breaded bites on a baking sheet lined with parchment or a lightly oiled rack. Lightly spray tops with nonstick spray or brush with oil. Bake 12–15 minutes, turning once halfway, until golden and crisp. For extra color, broil 1–2 minutes at the end watching carefully.
Finish & Garnish
Season and serve
Transfer cooked Cheesy Macaroni Bites to a serving plate. Sprinkle lightly with fine sea salt to taste and garnish with chopped fresh parsley if desired. Serve hot.