Description
Crispy Fried Homemade Mac and Cheese Bites offer a delicious twist on classic mac and cheese, featuring creamy, cheesy elbow macaroni formed into bite-sized balls, breaded with seasoned panko, and deep-fried to golden, crispy perfection. With a flavorful blend of sharp cheddar and Monterey Jack cheeses, infused with smoky bacon, these bites are perfect as an appetizer or snack that’s sure to be a crowd-pleaser.
Ingredients
Scale
Mac and Cheese Mixture
- 284 g bacon (approx. 14 strips)
- 227 g elbow macaroni
- 30 g bacon grease or unsalted butter
- 16 g all-purpose flour
- 270 ml milk
- 1 tsp fine sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ⅛ tsp ground cayenne pepper
- ⅛ tsp ground nutmeg
- 227 g sharp cheddar cheese, shredded
- 227 g Monterey Jack cheese, shredded
Breading
- 125 g all-purpose flour
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- ⅛ tsp onion powder
- 2 large eggs, beaten
- 180 g seasoned panko breadcrumbs
For Frying
- Vegetable oil (for frying)
Instructions
- Cook the Bacon: In a skillet over medium heat, cook bacon strips until crisp. Remove and place on paper towels to drain excess fat. Reserve 30 g of the bacon grease from the pan for later use.
- Boil the Macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the Roux: In the same skillet, heat the reserved bacon grease or butter over medium heat. Whisk in 16 g of all-purpose flour and cook for about 1-2 minutes until lightly golden, stirring constantly.
- Add Milk and Seasonings: Gradually whisk in 270 ml of milk to avoid lumps. Add sea salt, black pepper, garlic powder, cayenne pepper, and nutmeg. Continue whisking until the sauce thickens to a creamy consistency.
- Add Cheese: Reduce heat to low and stir in shredded sharp cheddar and Monterey Jack cheese until fully melted and smooth to create the cheese sauce.
- Combine Macaroni and Cheese Sauce: Toss the cooked macaroni into the cheese sauce along with the crumbled cooked bacon. Stir well to combine. Transfer the mixture to a container and refrigerate for at least 3 hours or until firm enough to shape.
- Prepare Breading Stations: In one shallow bowl, mix 125 g all-purpose flour, sea salt, black pepper, and onion powder. In a second bowl, place the beaten eggs. In a third bowl, place the seasoned panko breadcrumbs.
- Form Bites: Using your hands or a small ice cream scoop, form the chilled mac and cheese mixture into 1-1.5 inch diameter balls.
- Bread the Bites: Roll each mac and cheese ball first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Place coated bites on a baking sheet and refrigerate for 10-15 minutes to set.
- Heat Oil: Pour vegetable oil into a deep skillet or fryer to a depth of about 2-3 inches. Heat oil to 350°F (175°C).
- Fry the Bites: Fry the mac and cheese bites in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes or until golden brown and crispy. Remove bites and drain on paper towels.
- Serve: Serve warm as a delicious appetizer or snack. Optionally, pair with your favorite dipping sauce.
Notes
- For extra flavor, use the reserved bacon grease instead of butter for the roux.
- Ensure the mac and cheese mixture is well chilled before forming to prevent the bites from falling apart during frying.
- Double the recipe as these bites are highly addictive and tend to disappear quickly.
- Seasoned panko breadcrumbs give an extra crunchy texture; feel free to customize the seasoning to your taste.
- Keep the frying oil at a consistent temperature to ensure even, crispy frying without greasy bites.
Nutrition
- Serving Size: 1 bite
- Calories: 156 kcal
- Sugar: 1 g
- Sodium: 257 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 29 mg
