Description
These Mac and Cheese Bites are the ultimate crispy, cheesy snack perfect for any occasion. Creamy homemade mac and cheese is chilled, cut into bite-sized squares, then coated in seasoned panko breadcrumbs and deep-fried until golden brown and irresistibly crispy on the outside with a gooey cheesy center.
Ingredients
Scale
Mac 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)
For Frying:
- Vegetable oil, for frying (2-3 inches depth)
Instructions
- Cook the Macaroni: Cook the elbow macaroni according to the package directions until al dente. Drain thoroughly and set aside to prevent excess moisture in the mac and cheese mixture.
- Make the Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the 1/2 cup flour and cook, stirring constantly, for 1-2 minutes until the mixture turns light golden, forming a roux that will thicken the sauce.
- Add the Milk: Gradually pour in the milk while whisking continuously to avoid lumps. Continue stirring for 5-7 minutes until the sauce thickens smoothly and coats the back of a spoon.
- Season the Sauce: Season the béchamel sauce with salt, black pepper, and nutmeg. Stir well to distribute the spices evenly.
- Add the Cheese: Lower the heat to low and gradually add 3 cups of the cheddar cheese and all the shredded Gruyere. Stir continuously until the cheese melts completely and the sauce is smooth. Reserve 1 cup of cheddar cheese for later.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni into the cheese sauce and thoroughly stir to coat every piece with the creamy sauce.
- Add Remaining Cheese: Stir in the reserved 1 cup of cheddar cheese to add extra cheesiness and texture to the mix.
- Cool the Mac and Cheese: Pour the mixture into a greased 9×13 inch baking dish. Spread evenly and let cool completely. Cover and refrigerate for at least 2-3 hours or preferably overnight to firm up for cutting.
- Set up the Breading Station: Prepare three shallow dishes: one with 1 cup flour, one with the beaten eggs, and one with panko breadcrumbs seasoned with garlic powder, paprika, and cayenne pepper (if using). Mix the seasonings thoroughly with the panko.
- Cut the Mac and Cheese: Remove the chilled mac and cheese from the fridge and cut into 1-inch squares or desired bite-sized shapes for frying.
- Coat the Mac and Cheese Bites: Dredge each mac and cheese square first in flour, then dip in the beaten eggs, and finally coat completely in the seasoned panko breadcrumbs to ensure an even, crispy crust.
- Heat the Oil: Pour 2-3 inches of vegetable oil into a large heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C), using a thermometer to maintain temperature.
- Fry the Mac and Cheese Bites: Carefully add the breaded bites in batches to the hot oil, frying for 2-3 minutes per side or until they turn golden brown and achieve a crispy exterior.
- Drain and Serve: Remove the fried mac and cheese bites with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately for maximum crispiness and gooey center.
Notes
- Chilling the mac and cheese overnight helps the bites firm up and hold their shape better during frying.
- Be sure to maintain oil temperature at 350°F to avoid greasy or undercooked bites.
- Use a thermometer for best frying results and safety.
- The cayenne pepper is optional but adds a nice subtle kick to the breadcrumb coating.
- Leftover bites can be reheated in an air fryer to restore crispiness instead of microwaving.
