Mac and Cheese Bites
These mac and cheese bites are the ultimate comfort-food snack! The macaroni pasta is generously coated in a creamy, velvety cheese sauce, loaded with melty cheese, and to give these bites the best crisp, they are coated in panko and fried into golden-brown, crispy treats that are perfect for parties, lunchboxes, or gatherings. They're easy to make, irresistibly cheesy and guaranteed to disappear quickly!
Ingredients
For the mac and cheese
- 8 ounces dry elbow pasta
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- ½ teaspoon salt plus more for pasta water
- ¼ teaspoon cracked black pepper
- 8 ounces shredded cheddar *see notes
For the mac and cheese bites
- ¼ cup all-purpose flour
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt preferably fine salt
- Few cracks of black pepper
- 2 large eggs beaten
- 2½ cups panko
- Oil for frying
- Chopped parsley optional for garnish
- Marinara sauce or pizza sauce (optional for serving)
Instructions
Make the mac and cheese:
- Bring a pot of water to a boil and season it with salt. Add the pasta and give it a stir. Cook the pasta for 7-8 minutes or according to the package instructions or to your preferred tenderness. Make sure to stir occasionally. Once cooked, drain well.8 ounces dry elbow pasta
- While the pasta is cooking, prepare the sauce. In a pot or large pan over medium heat, melt the butter. Once melted, add the flour and mix until well combined. Continue cooking, stirring constantly, for another 30 seconds to 1 minute, or until the mixture (the roux) is a light tan color and smells nutty.4 tablespoons unsalted butter, ¼ cup all-purpose flour
- To the roux, add the milk, cream, salt, and pepper. Mix constantly until the mixture is hot and has thickened. Then reduce the heat to medium-low and add the shredded cheese. Stir until the cheese has completely melted and the sauce is smooth. Then add the cooked pasta and mix well evenly coated.1 cup whole milk, 1 cup heavy cream, ½ teaspoon salt, ¼ teaspoon cracked black pepper, 8 ounces shredded cheddar
- Transfer the mac and cheese onto a ¼-sheet pan or a baking dish lined with plastic wrap or parchment paper. Spread it out in an even layer, then cover with plastic wrap. Refrigerate it for at least 1 hour, until the mac and cheese has set and firmed up. You can also refrigerate it overnight.
We recommend about 1 teaspoon of salt per 3-4 cups of water.
To make the mac and cheese bites:
- Once the mac and cheese has set and firmed up, remove the plastic wrap and carefully flip it out of the pan onto a cutting board. Peel away the plastic wrap and cut the mac and cheese into 40 even pieces (5 rows by 8 columns). Optionally, you can roll each piece into a ball for round mac and cheese bites.
- Prepare your breading and frying station. In a medium bowl, combine the flour, garlic powder, salt, and black. Place the panko and eggs in separate bowls.For your frying station, heat about 2 inches (5cm) of oil to 375°F (190°C). Set a spider strainer nearby, along with a sheet pan fitted with a cooling rack or a plate lined with paper towels for draining.¼ cup all-purpose flour, ¼ teaspoon garlic powder, ⅛ teaspoon salt, Few cracks of black pepper, 2 large eggs, 2½ cups panko, Oil
- Working with a few mac and cheese bites at a time, coat each piece in the seasoned flour, shaking off the excess. Dip it in the beaten eggs, allowing the excess to drip off, then coat with panko. Make sure to press the panko firmly onto the bites to ensure it adheres well. Set the breaded bites aside and repeat with the remaining pieces.
- Once the oil is ready, carefully add the breaded mac and cheese bites. Fry for 2-3 minutes, or until they are golden brown and crispy. Using the spider strain, remove the bites and transfer them to the prepared sheet pan or plate to drain.
- Garnish the mac and cheese bites with chopped parsley if desired and enjoy them while they are warm. They are delicious as they are, but they also taste amazing with some marinara or pizza sauce.Chopped parsley, Marinara sauce
Make sure to keep the oil around 375°F (190°C) and don't overcrowd the oil! Frying too many at a time can drop the oil temperature too much, resulting in greasy mac and cheese bites.
Notes
Please refer to the post for step by step photo reference, tips, ingredient notes and substitutions, and more!
- Cheese - We like to use a blend of white and yellow cheddar, but feel free use only one or the other or substitute with your favorite! Also, to get the smoothest sauce, it is best to shred your own cheese instead of using shredded cheese.
- Make it extra cheesy - If you want to make your mac and cheese bites extra cheesy, you can add another 2-4 ounces (57-113g) of shredded cheddar or mozzarella to the sauce.
Nutrition
Serving: 1piece of mac and cheese bites | Calories: 102.3kcal | Carbohydrates: 8.8g | Protein: 3.4g | Fat: 5.9g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.4g | Trans Fat: 0.05g | Cholesterol: 25.4mg | Sodium: 108.9mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 0.9g | Vitamin A: 202.7IU | Vitamin C: 0.04mg | Calcium: 61.6mg | Iron: 0.4mg
Keywords: easy recipe, game day snack, holiday recipe, party appetizer
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