Start by whipping up thetraditional recipe, but with a couple substitutions.
Use white Cheddar and Monterey Jack for an extra tang to cut through the richness of the fried bites.
ensure to grab a candy thermometer to prevent the bites from burning.
Credit:Will Dickey
No other fancy equipment is necessary.
you might fry in any high-walled pot.
For example, a cast-iron Dutch oven is ideal for holding heat and preventing splatters.
Credit:Will Dickey
See full measurements below:
Which Cheeses Are in Mac and Cheese Bites?
Swap in whichever cheese combos you prefer.
Here’s a brief recap of how to make mac and cheese bites.
Credit:Will Dickey
Full instructions are further below.
Can You Make Mac and Cheese Bites Ahead of Time?
Like most fried foods, mac and cheese bites are best immediately after cooking.
Credit:Will Dickey
Alternatively, prepare the mac and cheese bites to step four of the recipe, and stop before frying.
One to two days in the refrigerator is fine.
Otherwise, store the mac and cheese bites in the freezer until frying.
Credit:Will Dickey
Fry immediately from frozen.
Can You Reheat Mac and Cheese Bites?
It is not advised to reheat mac and cheese bites in the microwave.
They’ll turn soggy and may fall apart.
Ingredients
1Tbsp.
unsalted butter
1/3cup (about 1 1/2 oz.
), plus 1 Tbsp.
all-purpose flour, divided
1 1/4cups whole milk
8oz.
white Cheddar cheese, shredded (about 2 cups)
8oz.
Monterey Jack cheese, shredded (about 2 cups)
2tsp.
elbow macaroni, cooked according to pkg.
directions
Vegetable oil
2large eggs, lightly beaten
2Tbsp.
Whisk in 1 tablespoon of the flour, and cook, whisking constantly, 1 minute.
Gradually add milk, whisking constantly.
Remove from heat, and stir in macaroni (mixture will be thick).
Chill mac and cheese:
Spread mixture evenly in a lightly greased 13- x 9-inch baking pan.
Place on a baking sheet lined with parchment paper.
Repeat process with remaining macaroni mixture.
(You’ll have 36 balls total.)
Apply coating:
Whisk together eggs and water in a shallow dish.
Place panko in a second shallow dish, and place remaining 1/3 cup flour in a third shallow dish.
Working with 1 ball at a time, dredge in flour, and shake off excess.
Roll ball in egg mixture; let excess drip off.
Roll in panko, pressing to adhere.
Return ball to baking sheet.
Transfer to a paper-towel lined baking sheet to drain.
