Macaroni and cheese bites are little pockets of joy! These crispy, cheesy snacks are filled with creamy macaroni that will make your taste buds dance.
They’re perfect for parties or when you just want comfort food in a handy size. I love making a big batch and watching them disappear in seconds—who can resist that cheesy goodness?
Key Ingredients & Substitutions
Elbow Macaroni: The classic choice for macaroni and cheese, but feel free to use any small pasta like shells, penne, or fusilli if you’re in the mood for a change! It’s about making it your own.
Sharp Cheddar Cheese: This adds that iconic cheese flavor! If you want a different twist, try using mozzarella for melty gooeyness or a mix of cheeses like gouda or Monterey Jack for extra flavor.
Ham: Optional, but I often add cooked ham for a little protein boost. If you’re vegetarian or want a different touch, you can switch this out for cooked bacon or add some veggies like spinach or bell peppers.
Panko Breadcrumbs: These are great for a crispy coating. If you can’t find panko, regular breadcrumbs will work, but they might not be as crunchy. You could also use crushed cornflakes for a unique twist!
How Do I Get My Macaroni Bites Super Crispy?
Getting that golden, crispy coating is key! Here’s how to do it:
- Make sure your macaroni mixture is cool and firm before shaping it into balls. Chilling helps them hold their shape.
- When coating, dip each ball in egg and then roll in the breadcrumbs. For a crunchier texture, repeat this step—double coating works wonders!
- Fry the balls in batches, don’t overcrowd the pot. This helps them cook evenly and get crispy all around.
- Watch closely while frying; they only need about 2-3 minutes until golden brown. Drain on paper towels to remove excess oil.
How to Make Delicious Macaroni and Cheese Bites
Ingredients You’ll Need:
For the Mac and Cheese:
- 1 1/2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup cooked ham, finely diced (optional)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Coating:
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Cooking oil for frying (vegetable or canola)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and cooking, plus at least 1 hour to cool and firm up in the fridge. Overall, plan for about 1 hour and 20 minutes before you can enjoy these tasty bites!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until it’s al dente. Once done, drain the macaroni 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, whisk in the flour and cook for about 1 minute to create a roux. Gradually pour in the milk while whisking to avoid lumps. Keep stirring for about 3-5 minutes until the sauce thickens. Then, take it off the heat and stir in the shredded cheddar cheese until it’s melted and smooth. Season the sauce with salt, pepper, garlic powder, and onion powder.
3. Combine and Chill:
Fold the cooked macaroni and diced ham (if using) into the cheese sauce until evenly coated. Let this mixture cool to room temperature, then transfer it to the fridge for at least 1 hour to firm up.
4. Form the Bites:
Once chilled, scoop out the mixture using a tablespoon and form it into compact balls (about 1 to 1.5 tablespoons each). Place them on a plate or baking sheet.
5. Prepare for Frying:
In a shallow bowl, beat the eggs. In another bowl, mix the panko breadcrumbs and grated Parmesan cheese. Now, coat each macaroni ball by first dipping it in the beaten egg, then rolling it in the breadcrumb mixture to ensure a good coating. For an extra crunchy texture, repeat this process for each ball.
6. Fry the Bites:
In a deep pot or skillet, heat about 2 inches of cooking oil to 350°F (175°C). Fry the macaroni bites in small batches for about 2-3 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and let them drain on paper towels.
7. Serve and Enjoy:
Serve the macaroni and cheese bites warm, garnished with chopped parsley for a pop of color and freshness. Enjoy them as a delightful appetizer or snack!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is the classic choice, feel free to experiment with other cheeses like Monterey Jack, mozzarella for ooey gooeyness, or even a blend for varied flavors. Just keep in mind that different cheeses melt and taste differently!
What Should I Do If the Mixture Is Too Soft?
If your macaroni cheese mixture feels too soft to form balls, you can mix in a little extra flour or breadcrumbs to help firm it up. Alternatively, just chill it longer in the fridge for better results before shaping.
Can I Bake Instead of Frying the Bites?
Yes, you can bake them instead! Preheat your oven to 400°F (200°C), arrange the coated bites on a baking sheet lined with parchment paper, and bake for about 20-25 minutes or until golden brown, flipping halfway through for even cooking.
How Should I Store Leftovers?
Store any leftover macaroni and cheese bites in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven or air fryer for a few minutes until heated through to keep them crispy!
