Truffle Mac & Cheese Bites Recipe
crisp golden bites filled with rich, truffle infused mac and cheese
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Ingredients
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Mac & Cheese Filling
Coating & Frying
Finishing & Garnish
Method
Mac & Cheese Filling
Cook pasta
Bring 6 cups water to a rolling boil in a medium pot with 1 tsp salt. Add 2 cups elbow macaroni and cook 1-2 minutes less than package directions so pasta is very al dente (about 6-7 minutes). Drain and rinse briefly with warm water to stop cooking; return to pot.
Make roux
Wipe the pot dry and melt 2 tbsp unsalted butter over medium heat. Add 2 tbsp all-purpose flour and whisk constantly for 1 minute until bubbly and slightly nutty but not browned.
Create cheese sauce
Slowly whisk in 1 cup whole milk and 1 tbsp heavy cream until smooth. Bring to a gentle simmer for 1-2 minutes until slightly thickened. Reduce heat to low and whisk in 1 cup shredded sharp cheddar, 1/2 cup shredded Gruyère, and 1/4 cup grated Parmesan in batches, stirring until melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/2 tsp freshly ground black pepper, and 1/2 tsp fine sea salt. Taste and adjust seasoning.
Combine pasta and sauce
Fold the drained macaroni into the cheese sauce until evenly coated. Stir in 1 tsp white truffle oil and 1 tbsp finely chopped fresh chives (if using). Spread the mac & cheese into a shallow tray or baking sheet lined with parchment and chill uncovered in the refrigerator for at least 1 hour (or 20 minutes in the freezer) until firm — this makes it easy to shape.
Coating & Frying
Prepare coating station
Set up three shallow bowls: one with 1/2 cup all-purpose flour seasoned with 1/4 tsp fine salt; one with 1 large beaten egg mixed with 1 tbsp whole milk; and one with 1 cup panko breadcrumbs combined with 1/4 cup fine dried breadcrumbs. If you want an extra-crisp crust, toss the panko with a little grated Parmesan (reserve 1 tbsp separately).
Form bites
Using slightly wet hands or a small scoop (about 1 tablespoon or a 1-inch cookie scoop), portion chilled mac & cheese and shape into compact bite-size balls (yielding about 24–30 bites). Place formed bites on a parchment-lined tray and refrigerate 10 minutes to firm.
Dredge bites
Working in batches, roll each chilled bite in the seasoned flour, shake off excess, dip into the egg wash until fully coated, then roll in the panko mixture pressing gently so crumbs adhere. For an extra-sturdy crust, double-dip in egg and crumbs once more. Place finished bites on a tray separated so they don't touch.
Heat oil
Pour about 1 to 1 1/2 inches of vegetable oil into a heavy skillet or Dutch oven (about 2 cups). Heat oil over medium heat until it reaches 350°F (175°C) — if you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in ~30 seconds.
Fry until golden
Fry bites in small batches (do not overcrowd) for 2 to 3 minutes, turning once, until evenly golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.
Finishing & Garnish
Season and finish
While still warm, lightly brush or mist the bites with an additional 1/2 tsp truffle oil distributed over the batch. Sprinkle with 1 tbsp grated Parmesan, 1 tbsp minced fresh chives (optional), and a small pinch of coarse salt to taste.