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These crispy fried homemade mac and cheese bites capture all the creamy, cheesy goodness of traditional mac and cheese but with a satisfyingly crunchy exterior that makes them perfect for snacking or serving as a crowd-pleasing appetizer.
I first made these for a family gathering and they quickly disappeared, with everyone asking for the recipe. Now they are a staple for game day and casual get-togethers.
Ingredients
- Bacon: adds smoky and savory flavor; choose thick-cut for the best texture and crispiness. Save some of the rendered bacon fat to add richness to the cheese sauce
- Elbow macaroni: small tubular pasta that holds sauce well; buy good quality to avoid mushy bites
- Bacon grease or unsalted butter: for cooking the roux, bacon grease adds additional depth but butter works perfectly if you prefer no pork
- All-purpose flour: thickens the cheese sauce creating a luscious texture; use fresh flour to avoid lumps
- Milk: whole milk is best for creaminess and a smooth sauce
- Fine sea salt: enhances all the flavors subtly; opt for fine grain to dissolve easily
- Ground black pepper: adds gentle heat and aroma
- Garlic powder: offers savory undertones without overpowering
- Ground cayenne pepper: just a pinch to give a hint of warmth without spiciness
- Ground nutmeg: traditional in béchamel sauces bringing subtle complexity
- Sharp cheddar cheese: the backbone of the flavor providing sharpness and richness; shred it fresh for better melting
- Monterey Jack cheese: melts beautifully lending creaminess and mild sweetness
- For breading:
- All-purpose flour mixed with salt pepper and onion powder: helps the coating stick and adds seasoning
- Beaten eggs: acts as a glue for the crispy panko crust
- Seasoned panko breadcrumbs: create the lightest crunch; get Japanese style panko for best results
- Vegetable oil: for deep frying; choose a neutral oil with a high smoke point like canola or sunflower
Step-by-Step Instructions
- Sizzle the Bacon:
- Preheat your oven to 400 degrees Fahrenheit and place the bacon strips on a foil-lined baking tray. Bake for 10 to 15 minutes until crisp but not burnt. Keep checking after 10 minutes because oven heat can vary. Use tongs to move the bacon to paper towels to drain and cool.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook for about 7 minutes or until just tender according to package directions. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Make the Cheese Sauce:
- In a large saucepan over medium heat add 2 tablespoons of reserved bacon grease or butter. Whisk in the flour to create a roux and cook until it bubbles and smells nutty about 1 to 2 minutes. Slowly pour milk in a thin stream while whisking constantly to avoid lumps. Season with salt pepper garlic powder cayenne and nutmeg. Bring to a gentle simmer and let thicken for 2 minutes.
- Melt the Cheese and Combine:
- Remove the sauce from heat and stir in shredded cheddar and Monterey Jack cheese until melted and smooth. Fold in drained macaroni and chopped bacon. If the mixture seems too thin keep cooking over medium heat while stirring until it thickens to a creamy consistency. If the noodles stick together rinse quickly under cold water before folding in.
- Chill the Mixture:
- Transfer the mac and cheese to a lined 9 by 9 inch pan spreading it evenly. Cover tightly with plastic wrap and refrigerate for at least three hours or overnight so it firms up and is easier to cut or shape.
- Shape and Bread the Bites:
- Once cold and firm remove the block from the pan and cut into 36 squares using a sharp knife or scoop about 2 to 3 tablespoons of mixture and shape into balls with your hands. Set up a breading station with three shallow bowls one with flour mixed with salt pepper and onion powder one with beaten eggs and one with seasoned panko breadcrumbs. Coat each mac and cheese piece first in flour then egg then panko pressing gently to adhere the crust. Place coated bites on parchment-lined baking sheet and freeze until ready to fry.
- Fry to Perfection:
- Heat vegetable oil in a heavy pot to 360 to 370 degrees Fahrenheit using a thermometer for accuracy. Fry the mac and cheese bites in small batches for 4 to 5 minutes until golden and crispy all over. Use tongs to remove and drain on paper towels. Serve hot sprinkled with flaky salt.
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This recipe brings back memories of potluck parties where these little bites disappeared first with everyone raving about the crispy crust and creamy center. The sharp cheddar really awakens the flavor while the Monterey Jack keeps it smooth and melty. I love that the bacon grease helps me skip extra seasonings but delivers fantastic depth.
Storage Tips
Store leftover mac and cheese bites tightly covered in an airtight container in the refrigerator up to 3 days to keep them crispy after reheating. For longer storage freeze them on a tray first then transfer to a sealed bag or container for up to 1 month. Reheat frozen bites in a hot oven or refry for a couple of minutes for fresh crunch.
Ingredient Substitutions
If you want vegetarian bites skip the bacon and use butter exclusively for the roux. For a spicier variation add smoked paprika or a pinch of chipotle powder to the breadcrumb mix. Swap the sharp cheddar for gouda or fontina for a different cheese flavor profile.
Serving Suggestions
Serve these bites with a simple dipping sauce like spicy aioli ketchup or honey mustard for a tasty contrast. They also pair wonderfully with a fresh green salad or steamed vegetables to balance out the richness.
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Frequently Asked Questions
- → How do you achieve a crispy exterior on the bites?
Coat each bite in flour, dipped in beaten eggs, then rolled in seasoned panko breadcrumbs before frying in hot oil at 360-370°F until golden.
- → Can the bites be prepared ahead of time?
Yes, the mac and cheese mixture can be refrigerated for up to 3 days, and the assembled bites can be frozen for up to a month before frying.
- → What gives the cheese sauce its smoky flavor?
Using bacon grease in place of butter adds a subtle smokiness to the creamy cheese sauce that complements the bacon pieces.
- → How do you prevent the mac and cheese from being too runny before chilling?
Cook the sauce until thick and creamy; if still soupy after mixing in pasta and bacon, return to heat briefly to thicken before chilling.
- → What types of cheese are used for the creamy sauce?
A combination of sharp cheddar and Monterey Jack cheese is melted into the sauce for a rich and flavorful blend.
- → Is there a recommended oil for frying?
Vegetable oil is suggested as it maintains a consistent temperature and crisps the bites evenly without overpowering flavors.