These tasty Mac and Cheese Bites are the perfect snack! With creamy cheese mixed into pasta and then baked until golden, they are crunchy on the outside and gooey inside.
Who can resist these little cheesy treats? I love making them for movie nights—they disappear faster than popcorn! 🍿 Just pop them in the oven and enjoy a bite-sized bit of happiness.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape is perfect for mac and cheese bites, but you could use other small pasta types like shells or fusilli if you prefer. Just make sure they can hold the cheese mixture!
Cheddar Cheese: Sharp cheddar gives that rich, cheesy flavor. If you want something milder, mild cheddar works too. You can also mix in other cheeses like Monterey Jack or mozzarella for a creamier texture.
Milk: Whole milk makes for a creamy sauce, but feel free to use 2% or even plant-based milk alternatives for a lighter version. Just ensure the alternative doesn’t have a strong flavor.
Panko Breadcrumbs: These give a fantastic crunch! If you don’t have panko, regular breadcrumbs can work, but the texture won’t be as crispy. For a gluten-free option, you can use gluten-free breadcrumbs.
How Do I Get the Perfect Crunchy Coating?
The key to crispy mac and cheese bites is in the double breading process. It creates a thicker coating that stays crunchy. Here’s how to do it right:
- After forming the balls, chill them well—this helps them hold their shape when frying.
- Make sure to coat them thoroughly in flour first, then dip in the egg wash, and finally cover them with panko breadcrumbs.
- Fry in small batches to avoid temp drops in the oil, which can make them soggy.
- Let them drain on paper towels after frying to keep the bottoms crispy.
These Mac and Cheese Bites can easily become a favorite at parties or a fun snack for movie nights! Enjoy crafting this delicious treat.
How to Make Delicious Mac And Cheese Bites
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
For the Coating:
- 2 eggs (beaten)
- 1½ cups panko breadcrumbs
- ½ cup all-purpose flour (for dredging)
For Frying and Garnish:
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and about 30 minutes to cook, plus at least 2 hours for chilling in the fridge. Altogether, you should plan for around 2 hours and 45 minutes, mostly waiting for the mixture to firm up before frying!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by boiling a pot of salted water and cook the elbow macaroni according to the package instructions until it is al dente. Drain the pasta and set it aside to cool a bit.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Once melted, sprinkle in the 2 tablespoons of flour and stir, cooking it for about 1 minute to make a roux. Gradually add in the milk while continuously whisking. Keep cooking and stirring until the mixture thickens into a creamy consistency.
3. Combine Cheese and Seasonings:
Take the saucepan off the heat and mix in the shredded cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Keep stirring until all the cheese is melted and the sauce is smooth.
4. Mix in the Macaroni:
Add the cooked macaroni to the cheese sauce and stir well to coat all the pasta in that creamy goodness.
5. Chill the Mixture:
Transfer the mac and cheese mixture onto a baking sheet lined with parchment paper. Spread it out evenly and pop it into the fridge for at least 2 hours, or until it’s firm enough to shape into balls.
6. Form the Bites:
Once the mixture has chilled, use a cookie scoop or your hands to scoop about 1-2 tablespoons of the mac and cheese and roll them into bite-sized balls.
7. Prepare the Coating:
Set up three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with panko breadcrumbs. This is your assembly line for coating the bites!
8. Coat the Bites:
Take each mac and cheese ball, roll it in flour, dip it in the egg wash, and finally coat it in the panko breadcrumbs until well covered.
9. Fry the Bites:
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully fry the mac and cheese bites in small batches until they are golden brown and crispy, roughly 2-3 minutes per batch.
10. Drain and Serve:
Once fried, use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil. While they are still hot, you can garnish them with chopped fresh parsley.
11. Enjoy:
Serve your delicious Mac and Cheese Bites warm with your favorite dipping sauce, like marinara or spicy ketchup. Enjoy every cheesy, crunchy bite—they’re irresistible!
Have fun making these tasty bites, and enjoy them as a fantastic appetizer or snack!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar and Parmesan provide great flavor, you can substitute with other cheeses like mozzarella or Monterey Jack for a different taste. Just remember to use cheese that melts well for that gooey texture!
How Can I Make These Bites Gluten-Free?
To prepare gluten-free Mac and Cheese Bites, simply substitute regular elbow macaroni with a gluten-free pasta, use gluten-free all-purpose flour for coating, and ensure your breadcrumbs are labeled gluten-free.
Can I Bake Instead of Frying?
Yes! For a healthier alternative, you can bake these bites. Preheat your oven to 400°F (200°C) and place the coated bites on a baking sheet lined with parchment paper. Spray them lightly with oil and bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
How Do I Store Leftovers?
Store any leftover Mac and Cheese Bites in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven at 350°F (175°C) for about 10-15 minutes until warmed through, helping to crisp them back up.
