Crispy Fried Mac Cheese Bites (Print Version)
# Ingredients:
→ Bacon Mac and Cheese
01 -
10 oz bacon (approximately 14 strips)
02 -
8 oz elbow macaroni
03 -
2 tablespoons bacon grease or unsalted butter
04 -
1 tablespoon all-purpose flour
05 -
9 fl oz whole milk
06 -
1 teaspoon fine sea salt
07 -
½ teaspoon ground black pepper
08 -
½ teaspoon garlic powder
09 -
⅛ teaspoon ground cayenne pepper
10 -
⅛ teaspoon ground nutmeg
11 -
8 oz sharp cheddar cheese, shredded
12 -
8 oz Monterey Jack cheese, shredded
→ Breading
13 -
½ cup all-purpose flour
14 -
¼ teaspoon fine sea salt
15 -
⅛ teaspoon ground black pepper
16 -
⅛ teaspoon onion powder
17 -
2 large eggs, beaten
18 -
6 oz seasoned panko breadcrumbs
19 -
vegetable oil for frying
# Instructions:
01 -
Preheat oven to 400°F (200°C). Arrange bacon strips side-by-side on a foil-lined baking tray. Bake for 10-15 minutes until crispy, monitoring after 10 minutes. Remove bacon and drain on paper towels.
02 -
Chop bacon and reserve 2 tablespoons (30g) of bacon grease for the roux; substitute with butter if preferred.
03 -
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 7 minutes or according to package instructions. Drain and rinse with cold water. Set aside.
04 -
In a large saucepan over medium heat, melt bacon grease or butter. Whisk in flour to form a roux, cooking until bubbly. Gradually add milk while whisking. Season with salt, pepper, garlic powder, cayenne, and nutmeg. Simmer for 2 minutes.
05 -
Remove sauce from heat. Stir in shredded cheeses until melted. Fold in cooked macaroni and chopped bacon until evenly coated. Continue cooking over medium heat if mixture is too thin.
06 -
Spread mixture evenly into a 9x9-inch pan lined with plastic wrap or parchment. Cover and refrigerate for at least 3 hours or overnight until firm.
07 -
Remove chilled mac and cheese from pan. Cut into 6 even strips vertically and horizontally to make 36 squares or scoop 2-3 tablespoons and form into compressed balls.
08 -
Set up three bowls: one with flour, salt, pepper, and onion powder; one with beaten eggs; one with seasoned panko breadcrumbs.
09 -
Dip each bite first in flour mixture, then egg, and finally coat with panko breadcrumbs. Place coated bites on a parchment-lined baking sheet and freeze until firm.
10 -
Heat vegetable oil to 360°F–370°F (180°C–190°C) in a heavy pot, depth of about 5 cm. Fry 3 to 4 bites per batch for 4-5 minutes until golden. Drain on paper towels.
11 -
Sprinkle with flaky salt and serve immediately while hot.
# Notes:
01 -
Make mac and cheese up to step 7 and refrigerate up to 3 days or freeze breaded bites for up to 1 month. Fry from frozen, adding 1-2 minutes to frying time.
02 -
Using bacon grease imparts smoky flavor; substitute equal butter amount if omitting bacon.