These Mac and Cheese Bites are crispy on the outside and cheesy on the inside. They’re perfect for a snack or party treat that everyone will love!
I can’t resist grabbing a few when they’re fresh out of the oven. They make me feel like a kid again! Pair them with a dipping sauce for extra fun. Yum!
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta for mac and cheese. You can substitute it with any small pasta like shells or fusilli if you prefer a different shape.
Cheddar and Mozzarella: Sharp cheddar gives a great flavor, while mozzarella adds creaminess. If you’re looking for a twist, try using gouda or pepper jack for a little kick!
Milk: Whole milk is best for creaminess. If you’d like to make it richer, use half-and-half or cream. For dairy-free options, almond milk or oat milk can work too, but the texture may be slightly different.
Panko Breadcrumbs: These Japanese-style breadcrumbs are light and crispy. If you don’t have them, regular breadcrumbs will do, but the texture will be less crunchy. You can also crush some cornflakes as an alternative.
How Do I Make Sure My Mac And Cheese Bites Stay Together?
To keep your mac and cheese bites from falling apart during frying, chilling the mixture is key. This allows the flavors to meld and the cheese sauce to firm up:
- After mixing the pasta with the cheese sauce, let it cool down in the fridge for at least 1-2 hours. This step really helps!
- When scooping out the balls, make sure they’re tightly packed so they hold their shape.
- Coat them well in the egg and breadcrumbs to create a sturdy outer layer.
Follow these steps, and you’ll have perfectly crispy mac and cheese bites! Enjoy them with friends and family!
Mac And Cheese Bites
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
For Coating:
- 2 large eggs
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
For Garnish:
- Fresh parsley, chopped
- Oil for frying
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of active cooking time, plus at least 1-2 hours for chilling in the refrigerator. This resting time is important to help the cheese mixture firm up so that your bites hold together nicely when fried!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by cooking your elbow macaroni according to the package instructions until it’s al dente. Remember, we want it to be firm since it will be mixed with cheese and fried later. Once done, drain it well and set aside.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and let it cook for about 1-2 minutes, stirring constantly to create a roux. Gradually whisk in the milk until the mixture thickens and bubbles. When thickened, remove from heat and stir in the shredded cheddar, mozzarella, salt, pepper, and garlic powder. Mix until the cheese is completely melted and the sauce is nice and smooth.
3. Combine and Chill:
Now it’s time to combine! Mix the cooked macaroni with the cheese sauce until every piece is coated. Transfer this cheesy goodness into a container, cover it, and place it in the refrigerator for at least 1-2 hours to firm up. This is what helps your bites hold their shape!
4. Shape the Bites:
Once chilled, take the mixture out of the fridge. Scoop out portions of the mac and cheese (about 1.5 inches in diameter) and roll them into balls. Don’t be afraid to make them a little firm while shaping!
5. Prepare for Frying:
In a shallow bowl, beat the eggs. In another bowl, mix together the panko breadcrumbs and grated Parmesan cheese for extra flavor. Now, take each mac and cheese ball, dip it into the beaten eggs, then roll it in the breadcrumb mixture until it’s fully coated. This will give you that lovely crispy exterior.
6. Fry the Bites:
Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Carefully fry the mac and cheese bites in batches. Don’t overcrowd the pan! Fry them for about 2-3 minutes or until they’re golden brown and crisp on the outside.
7. Drain and Serve:
Using a slotted spoon, remove the bites from the oil and let them drain on paper towels to soak up any extra oil. Serve the mac and cheese bites warm and garnished with chopped fresh parsley. They’re fantastic on their own or with your favorite dipping sauce!
Enjoy your crispy, gooey Mac and Cheese Bites as a delicious appetizer or snack!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute elbow macaroni with any gluten-free pasta. Just make sure to adjust the cooking time according to package instructions, as gluten-free pasta may vary in cooking time.
What Can I Do If My Mixture Is Too Sticky?
If the mac and cheese mixture feels too sticky to form into balls, chill it for an extra 30 minutes in the refrigerator. If it’s still sticky, you can mix in a little more cheese or breadcrumbs to help with the consistency.
Can I Prepare These Ahead of Time?
Yes, you can prepare the mac and cheese mixture and shape the bites ahead of time. Simply store the formed balls in the refrigerator for up to 24 hours before frying them. If you want to freeze them, place them on a baking sheet to freeze individually before transferring to a freezer bag.
How Do I Store Leftover Mac And Cheese Bites?
To store leftovers, place the bites in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy again.
