Mac and cheese bites are little balls of joy filled with creamy cheese and pasta. They are crispy on the outside and ooey-gooey on the inside, perfect for snacking!
Who doesn’t love cheesy goodness? These bites are so fun to make and a hit at parties! I like to serve them with a dipping sauce for extra flavor—just be ready for a cheesy party in your mouth! 😄
Key Ingredients & Substitutions
Elbow macaroni: The classic choice for this recipe, but if you don’t have elbow macaroni, feel free to use any small pasta like shells or rotini. They all hold the cheese wonderfully!
Cheddar cheese: Sharp cheddar gives great flavor, but any good melting cheese works too! Try using gouda or Monterey jack if you’re looking for something different.
Mozzarella: Adds a stretchy texture; however, you can swap it for more cheddar or even pepper jack for a spicy kick!
Panko breadcrumbs: These make the bites crispy. If you can’t find panko, regular breadcrumbs will do, but I recommend toasting them for extra crunch before coating.
Whole milk: For creaminess, but you can substitute with half-and-half for richer flavor or almond milk if you’re dairy-free.
How Can I Make Perfectly Crispy Mac and Cheese Bites?
Getting that perfect crunchy outside is key! Here’s how to nail it:
- Ensure the mac and cheese mixture is chilled. This makes it easier to form into balls and helps them hold together during frying.
- Coat the balls thoroughly in egg and then in the breadcrumb mix. Don’t skip the double coating for extra crunch!
- Always preheat your oil to 350°F (175°C). Too cool and they will absorb oil; too hot and they might burn.
- Fry in batches. Crowding the pot can lower the oil temperature, leading to soggy bites.
With these tips, you’ll have amazing, crispy mac and cheese bites that everyone will love! Enjoy!
How to Make Delicious Mac And Cheese Bites
Ingredients You’ll Need:
For the Mac and Cheese:
- 8 oz elbow macaroni (about 2 cups dry)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 cups whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
For Coating:
- 2 cups panko breadcrumbs
- 2 eggs
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Vegetable oil for frying
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 1-2 hours of refrigeration to cool the mixture for shaping. The frying will take another 20-30 minutes. In total, you should plan for about 2 hours to enjoy these delicious bites!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by boiling the elbow macaroni in a big pot of salted water. Cook it according to the package instructions until it’s al dente. Once done, 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. Whisk in the flour and cook for 1-2 minutes until it looks lightly golden—this is your roux. Then, gradually whisk in the milk, stirring continuously, until the sauce thickens up, which should take about 3-5 minutes. After that, remove from the heat and stir in the shredded cheddar and mozzarella cheeses until they’re fully melted and nice and smooth. Finally, season the sauce with garlic powder, onion powder, salt, and pepper.
3. Combine Mac and Cheese:
Now, mix the cooked macaroni into your cheesy sauce thoroughly. Once combined, transfer the mixture to the refrigerator and let it cool completely for at least 1-2 hours. This step is crucial for making it easier to shape into bites later.
4. Prepare for Frying:
While your mixture cools, it’s time to set up your breading station! In one bowl, whisk the eggs. In another bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Having these ready will make the process smoother when you’re shaping the bites.
5. Shape the Bites:
Once the mac and cheese mixture is nice and firm, use a spoon or a small ice cream scoop to form bite-sized balls. Feel free to make them as big or small as you like!
6. Bread the Bites:
Take each ball and dip it in the egg wash first to coat, then roll it in the panko-Parmesan mixture until fully covered. If you want them extra crispy, feel free to repeat this step and give them another coating!
7. Fry the Bites:
Heat vegetable oil in a deep fryer or a large pot to about 350°F (175°C). Carefully fry the mac and cheese bites in batches, about 2-3 minutes, or until they are golden brown and extra crispy. Keep an eye on them to make sure they don’t burn!
8. Drain and Serve:
Once fried, remove the bites with a slotted spoon and place them on paper towels to drain the excess oil. Finally, garnish with some chopped fresh parsley and serve these warm with your favorite dipping sauce, like spicy ketchup, ranch, or a creamy cheese dip. Enjoy your crispy, gooey Mac and Cheese Bites!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute regular elbow macaroni with gluten-free pasta. Just follow the package instructions for cooking time since gluten-free pasta can vary in texture.
How Do I Store Leftover Mac and Cheese Bites?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.
Can I Bake These Instead of Frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C). Arrange the bites on a baking sheet lined with parchment paper and lightly spray them with cooking oil. Bake for 15-20 minutes or until golden brown, flipping halfway through.
What’s a Good Dipping Sauce for Mac and Cheese Bites?
These bites pair wonderfully with a variety of dips! Try spicy ketchup, ranch dressing, or a creamy cheese sauce for a delicious complement. You can even experiment with barbecue sauce or sriracha for a kick!
