These Smoked Gouda Mac and Cheese Bites are little pockets of cheesy goodness! They combine creamy pasta and rich smoked Gouda, all crisped to perfection. A treat that’s hard to resist!
Perfect as a snack or appetizer, these bites are a fun way to enjoy a favorite dish. I love making a big batch to share during movie nights. Just be ready for compliments! 🍽️
Key Ingredients & Substitutions
Elbow Macaroni: This is a classic choice for mac and cheese. If you’re feeling adventurous, you can swap it for other shapes like shells or fusilli. Just ensure they can hold the cheesy goodness!
Smoked Gouda Cheese: This cheese gives a rich, smoky flavor. Can’t find it? Try substituting with regular Gouda or even smoked cheddar for a similar touch.
Sharp Cheddar Cheese: Sharp cheddar adds a nice tang to balance the richness. If you prefer milder flavors, use mild cheddar or a creamy cheese like Monterey Jack.
Panko Breadcrumbs: These create a super crispy texture on the bites. If you don’t have panko, regular breadcrumbs are fine, but you may lose some crunch. You can even use crushed crackers for a fun twist!
How Do I Ensure My Mac and Cheese Bites Stay Together?
One of the biggest challenges with this recipe is keeping the bites from falling apart. Here are some tips to help you out:
- Chill the mac and cheese mixture for a few hours: This helps it firm up, making shaping easier.
- Use a measuring scoop: This keeps sizes uniform and helps with even cooking.
- Double breading: Dipping in egg and breadcrumbs twice gives an extra layer of coating, keeping your bites intact while frying.
- Fry at the right temperature: Make sure the oil is hot enough (350°F or 175°C) to cook quickly without the bites absorbing too much oil.
Smoked Gouda Mac And Cheese Bites
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni
- 2 cups shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
For the Breading:
- 2 large eggs
- 1 cup all-purpose flour (for dredging)
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon smoked paprika (optional)
For Frying:
- Oil, for frying (vegetable or canola)
How Much Time Will You Need?
This recipe takes about 30 minutes of hands-on preparation, plus 2 hours to chill the mac and cheese mixture. Frying takes another 15-20 minutes, depending on how many batches you make. In total, set aside about 2 hours and 45 minutes to enjoy your delicious creation!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the elbow macaroni according to package directions until they’re al dente. Drain the pasta and set it aside to cool a bit.
2. Make the Cheese Sauce:
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook it for about 1 minute to form a roux. Gradually whisk in the whole milk, stirring constantly until the mixture thickens and becomes smooth (this should take about 5 minutes).
3. Add the Cheese:
Remove the pan from the heat and stir in the smoked Gouda and sharp cheddar cheeses until they’re completely melted and creamy. Season the mixture with garlic powder, onion powder, and salt and pepper to taste. Feel free to adjust the seasoning if needed!
4. Combine Macaroni and Sauce:
Mix the cooked macaroni into the cheese sauce, stirring until every piece of pasta is well coated with that cheesy goodness!
5. Chill the Mixture:
Transfer the mac and cheese mixture to a shallow dish and refrigerate it for at least 2 hours or until it firms up enough to shape into bites.
6. Set Up the Breading Station:
While the mac and cheese chills, prepare to bread the bites! Set out three bowls: one for all-purpose flour, one for beaten eggs, and another for panko breadcrumbs mixed with smoked paprika (if using).
7. Shape the Bites:
Using a spoon or a small ice cream scoop, portion out small amounts of the chilled mac and cheese mixture and shape them into bite-sized oval or round shapes.
8. Bread the Bites:
First, dredge each bite in flour, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. For extra crunch, you can double dip by repeating the egg and breadcrumb step!
9. Fry the Bites:
Heat oil in a deep fryer or large pot until it reaches 350°F (175°C). Fry the mac and cheese bites in batches until they’re golden brown and crispy, which should take about 2-3 minutes. Be careful not to overcrowd the pot!
10. Drain and Serve:
When the bites are crispy and golden, remove them using a slotted spoon and let them drain on paper towels. Serve them hot with your favorite dipping sauce, like ranch or spicy mayo, and feel free to garnish with chopped herbs if you’d like.
Enjoy your crispy, cheesy Smoked Gouda Mac and Cheese Bites! They’re sure to be a hit!
Can I Use Different Types of Cheese?
Absolutely! While smoked Gouda and sharp cheddar create a delicious combination, feel free to experiment with other cheeses. Monterey Jack, mozzarella, or even pepper jack can work well, depending on your taste preferences.
What Should I Do if the Mixture Is Too Soft?
If your mac and cheese mixture is too soft to hold its shape, try chilling it for a bit longer. You can also add a bit more flour to help bind it together, but be careful not to add too much, or it may change the flavor.
How Do I Store Leftovers?
Store any leftover mac and cheese bites in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes to crisp back up, rather than microwaving.
Can I Make These Bites Ahead of Time?
Yes! You can prepare the mac and cheese mixture and shape the bites, then freeze them before frying. Just place them on a baking sheet in the freezer until they are firm, then transfer them to a zip-top bag. Fry from frozen, adding a minute or two to the cooking time.
