Mac And Cheese Bites
Delicious and crispy mac and cheese bites that are perfect for any occasion!
Equipment
- Dutch oven For frying the bites.
- medium saucepan For making the cheese sauce.
Ingredients
Main Ingredients
- 0.75 pounds elbow macaroni
- 3 cups grated Cooper® Sharp White Pasteurized Process American Cheese
- ¼ cup unsalted butter cut into cube
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon garlic powder plus more to taste
- ½ teaspoon onion powder plus more to taste
- Salt and pepper to taste
- 2 cups all-purpose flour for breading
- 5 large eggs
- 3 cups panko bread crumbs
- 1 cup Italian style bread crumbs
- 1 teaspoon salt for breading
- Vegetable oil for frying enough to fill 3-4 inches deep in the pan
Instructions
- Cook the elbow macaroni according to the package directions and set aside.
- In a medium saucepan, melt the butter and add flour to make a roux.
- Gradually add milk, stirring until smooth, then add cheese and seasonings.
- Stir in the cooked pasta, cool, and refrigerate for at least 4 hours.
- Form the chilled mixture into 1.5-inch balls and place on a sheet pan.
- Set up three bowls for flour, eggs, and bread crumbs for breading.
- Heat vegetable oil in a Dutch oven to 360-375 degrees F.
- Coat each ball in flour, then egg, then bread crumbs.
- Fry the bites in hot oil until golden brown, about 3 minutes.
- Drain on paper towels and serve hot with dipping sauces.
Notes
Feel free to adjust the seasoning to your taste, and for extra flavor, add more garlic or onion powder to the cheese mixture.