History-Making Mac and Cheese Bites
These crispy, creamy mac and cheese bites are a clever twist on a classic, perfect for a casual lunch or an elevated appetizer. Each bite is packed with rich, cheesy flavor and a satisfying crunch, making them an instant favorite for all ages.
Directions
- 1
Cook macaroni according to package directions until al dente. Drain well and set aside.
- 2
In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in ¼ cup flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- 3
Gradually whisk in the warm milk, a little at a time, until smooth. Continue whisking and cook over medium heat for 5-7 minutes, until the sauce thickens.
- 4
Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Season with salt, black pepper, and cayenne pepper if using.
- 5
Add the cooked macaroni to the cheese sauce and stir to combine thoroughly. Spread the mac and cheese evenly onto a parchment-lined baking sheet and refrigerate for at least 2 hours, or until completely chilled and firm.
- 6
Once chilled, cut the mac and cheese into 1-inch squares or roll into balls. This step requires a steady hand for precise shapes.
- 7
Prepare a dredging station: place the remaining 1 cup of flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third.
- 8
Dredge each mac and cheese piece first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.
- 9
Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the coated mac and cheese bites in batches for 2-3 minutes per side, turning occasionally, until golden brown and crispy.
- 10
Remove from oil with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce.