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Mac and Cheese Bites

Mac and cheese bites are made with creamy cheddar macaroni, chilled until firm, breaded in panko, and fried until deep golden brown. Each bite has a crisp coating and a hot, cheesy center.
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Prep Time 25 minutes
Cook Time 35 minutes
Refrigeration 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the mac and cheese
  • 2.5 tsp kosher salt divided (2 teaspoons for the pasta water and 1/2 teaspoon for the sauce)
  • 8 oz elbow macaroni
  • 4 tbsp unsalted butter
  • 0.75 cup all-purpose flour divided (1/4 cup for the sauce and 1/2 cup for coating)
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese shredded
For the coating and frying
  • 2 eggs large
  • 2 cups panko breadcrumbs
  • 6 cups vegetable oil for frying

Equipment

  • 1 8x8-inch pan

Method
 

Make the mac and cheese
  1. Bring a large pot of water to a boil and add 2 teaspoons salt.
  2. Cook the macaroni until just al dente according to the package directions, then drain well.
  3. Melt the butter in a medium saucepan over medium heat, whisk in 1/4 cup flour, and cook for 1 minute.
  4. Gradually whisk in the milk and cook, stirring, for 3–5 minutes until thickened.
  5. Remove the sauce from the heat and stir in the cheddar and remaining 1/2 teaspoon salt until smooth.
  6. Fold in the macaroni.
  7. Spread the mixture in a parchment-lined 8x8-inch pan, cover, and refrigerate for at least 2 hours until very firm.
Bread the bites
  1. Scoop the chilled mixture into 24 portions of about 1/4 cup each and press into compact balls.
  2. Put the remaining 1/2 cup flour, beaten eggs, and panko in three separate shallow bowls.
  3. Coat each ball in flour, dip in egg, then roll in panko.
Fry the bites
  1. Heat the oil in a 4-quart heavy pot over medium heat to 350°F, checking the temperature with a deep-fry thermometer.
  2. Fry the bites in batches of 4–5 for 3–4 minutes, turning as needed, until deep golden brown and hot in the center.
  3. Transfer the bites to a wire rack to drain for 2 minutes before serving.

Notes

Chill the macaroni mixture until very firm so the bites hold their shape while coating. Refrigerate leftovers for up to 3 days; freeze breaded, uncooked bites for up to 2 months. For a gluten-free option, use gluten-free flour and panko.