These Mac and Cheese Bites are the perfect little snack! Packed with creamy cheese and tender pasta, they are crispy on the outside and gooey on the inside—a real treat!
They’re great for parties or cozy movie nights. I love making a big batch and munching on them while binging my favorite shows. Who can resist? 😄
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta choice. If you don’t have it, other small pasta like shell, fusilli, or cavatappi will work fine too!
Cheddar Cheese: Sharp cheddar gives a nice kick. For a milder flavor, try medium or mild cheddar, or a mix with Monterey Jack for creaminess. Vegan cheese can also be used for a dairy-free option!
Milk: Whole milk makes the cheese sauce rich. You can use skim milk or a non-dairy alternative like almond or oat milk, but the flavor and creaminess might differ.
Breadcrumbs: Italian-style breadcrumbs add flavor and texture. You can substitute with regular breadcrumbs or even crushed crackers for a twist!
Cornflakes/Panko: These add extra crunch! If you don’t have them, just double the breadcrumbs or try crushed potato chips for a fun texture change.
How Do I Get Perfectly Fried Mac and Cheese Bites?
Frying can be tricky, but with the right technique, your bites will come out golden and crunchy. Here’s how to nail it:
- First, make sure your oil is hot enough. Use a thermometer to reach 350°F (175°C). This prevents them from absorbing too much oil.
- Don’t overcrowd the pot; fry in batches to ensure even cooking and crispiness.
- Keep an eye on them while frying, turning them gently if needed, to achieve a uniform golden color.
- Let them drain on paper towels right after frying to remove excess oil.
These simple steps will guarantee that your mac and cheese bites are crunchy on the outside while staying cheesy and gooey on the inside. Happy frying!
How to Make Mac And Cheese Bites
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For Coating:
- 2 large eggs
- 1 1/2 cups Italian-style bread crumbs
- 1/2 cup crushed cornflakes or panko (for extra crunch)
For Frying:
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and at least 1 hour for chilling, plus about 15-20 minutes to fry. So, plan for around 1 hour and 30 minutes total, including the frying time. You’ll be rewarded with delicious, crispy bites!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta and set it aside to cool a bit.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux, whisking constantly for 1-2 minutes until it turns golden. Then, gradually whisk in the milk, continuing to stir until the mixture thickens (about 5-7 minutes). Once thick, remove it from the heat and stir in the cheddar cheese, Parmesan cheese, salt, pepper, and optional garlic powder until smooth.
3. Combine and Chill:
Add the cooked macaroni to the cheese sauce and stir until everything is well mixed. Transfer the macaroni mixture to a bowl, cover it, and let it chill in the refrigerator for at least 1 hour, so it firms up for shaping.
4. Prepare for Coating:
While the mixture is chilling, prepare three bowls: one with beaten eggs, one with bread crumbs, and one with a mixture of bread crumbs and crushed cornflakes or panko for extra crunch.
5. Form the Bites:
Once the mixture is chilled, scoop out small portions and roll them into bite-sized balls (about 1 inch in diameter). This is a fun step where you can get creative with the size if you want bigger bites!
6. Coat the Bites:
Take each ball and dip it first in the beaten egg, then roll it in the plain bread crumbs, and for a double crunch, dip it in the egg again and roll it in the cornflake/panko mixture. Make sure they are well-coated!
7. Fry the Bites:
Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully drop the bites into the hot oil in batches, frying them for about 2-3 minutes until they’re golden brown and crispy. Make sure not to overcrowd the pot!
8. Drain and Serve:
Remove the bites with a slotted spoon and let them drain on paper towels. Once drained, garnish with chopped parsley if desired, and serve hot with your favorite dipping sauces like spicy ketchup or creamy cheese sauce.
Enjoy your deliciously crispy and cheesy mac and cheese bites! Perfect for sharing—or keeping all to yourself! 😋
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute regular elbow macaroni with gluten-free pasta. Just ensure to adjust the cooking time according to the package instructions for the gluten-free option.
How to Keep Mac and Cheese Bites from Falling Apart While Frying?
Chilling the mac and cheese mixture for at least an hour is crucial as it helps it firm up. Make sure your oil is hot enough before adding the bites, and avoid overcrowding the frying pot to maintain the temperature.
What Should I Do with Leftover Mac and Cheese Bites?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for about 10-15 minutes until warmed through and crispy again.
Can I Bake the Mac and Cheese Bites Instead of Frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C) and place the coated bites on a lined baking sheet. Bake for about 20-25 minutes, flipping halfway through, until they’re golden and crispy.
