Description
These Mac and Cheese Bites are crispy, cheesy, and utterly delicious snacks made by breading and deep-frying creamy macaroni and cheese squares. Perfectly golden on the outside and gooey on the inside, they’re ideal for parties, appetizer platters, or comforting snack cravings.
Ingredients
Scale
Macaroni and Cheese
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese, divided
- 1 cup shredded Gruyere cheese
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Cook the Macaroni: Cook elbow macaroni according to package directions until al dente. Drain well and set aside to cool slightly.
- Make the Roux: In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in 1/2 cup flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden and fragrant.
- Add the Milk: Gradually whisk in the milk until the sauce is smooth. Continue stirring and cooking for 5-7 minutes until the sauce thickens significantly.
- Season the Sauce: Stir in salt, black pepper, and nutmeg evenly into the sauce for seasoning.
- Add the Cheese: Reduce heat to low and gradually add 3 cups cheddar cheese and all the Gruyere cheese. Stir constantly until all cheese is fully melted and the sauce is smooth. Reserve 1 cup cheddar cheese for later use.
- Combine Macaroni and Cheese Sauce: Add the cooked elbow macaroni into the cheese sauce and stir thoroughly to coat each piece with the creamy cheese blend.
- Add Remaining Cheese: Stir in the reserved 1 cup cheddar cheese to make the mixture extra cheesy and thick.
- Cool the Mac and Cheese: Transfer the mixture into a greased 9×13 inch baking dish and spread evenly. Allow to cool completely, then refrigerate for at least 2-3 hours or overnight to firm up.
- Set up the Breading Station: In three shallow dishes, place the flour, beaten eggs, and panko breadcrumbs mixed with garlic powder, paprika, and cayenne pepper (if using).
- Cut the Mac and Cheese: Remove the chilled mac and cheese from the refrigerator and cut it into 1-inch squares or your desired shape.
- Coat the Mac and Cheese Bites: One at a time, dredge each square first in flour, then dip into beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumb mixture.
- Heat the Oil: Pour 2-3 inches of vegetable oil into a large heavy pot or deep fryer and heat to 350°F (175°C).
- Fry the Mac and Cheese Bites: Carefully add the breaded mac and cheese bites in batches to the hot oil. Fry each side for 2-3 minutes until golden brown and crisp on the outside.
- Drain and Serve: Remove fried bites from oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm immediately.
Notes
- Make sure the mac and cheese is chilled and firm before cutting and breading to prevent falling apart during frying.
- You can adjust the seasoning in the breadcrumb mix to suit your taste or omit cayenne pepper for a milder bite.
- Use a thermometer to maintain the oil temperature at 350°F for perfect frying results and to avoid greasy bites.
- Serve with dipping sauces like marinara, ranch, or a spicy aioli for enhanced flavor.
- Leftover bites can be reheated in an air fryer or oven to retain crispiness.
