Cheesy Macaroni Bites Without Sauce Recipe

Cook Pasta

In a large pot bring 6 cups of water to a rolling boil. Add 1 tsp kosher salt and the 2 cups dry elbow macaroni. Cook until just al dente (about 7–8 minutes). Drain well in a colander and return pasta to the pot off the heat.

Melt & Mix Cheeses

While the pasta is still warm, add 2 tbsp unsalted butter, 2 oz softened cream cheese, and 1 cup milk to the pot. Stir over very low heat until the cream cheese melts and the mixture becomes smooth (1–2 minutes).

Add Cheeses & Seasoning

Add 2 cups shredded sharp cheddar and 1 cup shredded mozzarella to the pasta mixture. Stir thoroughly until cheese is melted and evenly coats the macaroni. Add 1 tsp black pepper, 1 tsp garlic powder, and 1/4 tsp mustard powder. Taste and adjust seasoning. Allow the mixture to cool slightly (10–15 minutes) so it firms up for shaping.

Prepare Breading Station

Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with the 2 large eggs beaten lightly, and one with 1 cup panko breadcrumbs mixed with 1/4 cup grated Parmesan. Have a baking sheet lined with parchment and lightly sprayed with nonstick cooking spray ready.

Incorporate Binder

Once the macaroni and cheese mixture is warm but not hot, stir in the beaten eggs quickly and thoroughly to bind the mixture. If mixture seems too loose to shape, add up to 2 tbsp additional flour and mix to help firm it. Chill in the refrigerator for 20 minutes to set (this makes shaping cleaner).

Form Bites

Using a 1 1/2 tablespoon scoop or two spoons, portion out the chilled mac and cheese into bite-sized mounds (about 24 bites). Roll each mound lightly in your hands to smooth, then roll in the flour, dip into beaten egg, and press into the breadcrumb-Parmesan mixture to coat evenly. Place each coated bite on the prepared baking sheet.

Cook the Bites

Choose one of two methods: - Frying: Heat a thin layer (about 1/4 inch) of vegetable oil in a large skillet over medium heat. When oil shimmers, add bites in a single layer and cook 2–3 minutes per side until golden brown. Transfer to a paper-towel lined rack. You may need to fry in batches. - Baking (preferred for easier cleanup): Preheat oven to 425°F (220°C). Lightly brush or spray each bite with vegetable oil. Bake on a parchment-lined sheet for 12–15 minutes, flipping once halfway through, until golden and crispy.

Finish & Serve

If desired, sprinkle bites with extra grated Parmesan and chopped fresh parsley. Serve hot with optional hot sauce on the side. These are best served immediately but will hold 20–30 minutes at warm temperatures.