Mac and Cheese Bites

Mac and Cheese Bites

from insanelygoodrecipes.com
75 min
1 servings

Crispy on the outside and ooey-gooey on the inside, these mac and cheese bites are the ultimate comforting snack or crowd-pleasing party appetizer.

Ingredients

  • 1 pound dried elbow macaroni
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 5 large eggs
  • 3 cups panko breadcrumbs
  • 1/2 cup shredded parmesan cheese, optional

Directions

  1. 1

    Make the Mac and Cheese: Cook the macaroni according to package instructions just until al dente. Drain, rinse under cold water, and set aside.

  2. 2

    While the pasta cooks, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk constantly for about 2 minutes until thick and lightly golden.

  3. 3

    Whisk in the mustard, garlic powder, onion powder, and pepper. Then, slowly add the milk and cream, a little at a time, whisking continuously to avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes.

  4. 4

    Remove the pot from the heat, then stir in the cheddar and Gruyere cheese in small handfuls until the sauce is smooth and creamy. Let the cheese melt fully between additions to prevent lumps. Taste and season with salt and pepper, as needed.

  5. 5

    Add the cooked macaroni to the cheese sauce, stirring until evenly coated. Pour the mac and cheese mixture into a lightly greased, shallow baking dish. Refrigerate for at least 3 hours or until firm enough to hold shape. Alternatively, cover and freeze until firm.

  6. 6

    Once chilled, use a spoon or mini cookie scoop to form small, bite-sized balls (about 1-1.5 inches). Alternatively, cut the semi-frozen slab into small cubes. Place the mac and cheese portions on a lined baking sheet and freeze for about 20-30 minutes.

  7. 7

    Make the Bites: Set up a dredging station with three bowls. In one, mix the flour, salt, pepper, garlic powder, and paprika. In the second, lightly beat the eggs. In the third, mix the breadcrumbs and Parmesan, if using.

  8. 8

    In a large skillet or Dutch oven, heat about 2 inches of oil to 350°F.

  9. 9

    While the oil heats, dip the pasta bites in the seasoned flour. Then, dip them in the beaten eggs, letting the excess drip off. Finally, coat the bites in the breadcrumbs, pressing gently so it sticks. Set aside to rest for a few minutes.

  10. 10

    Fry the bites until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

  11. 11

    Serve warm with a dipping sauce if desired. Enjoy!