Extra Cheesy Mac and Cheese Bites
Crispy on the outside, gloriously cheesy on the inside, these mac and cheese bites combine elbow pasta, cheddar, Gruyere, and panko in one craveable bite. With a gooey center and crunchy shell, they're snack magic for parties, game night, or anytime you want comfort food you can eat with your hands.
24
bites
Ingredients
Mac and Cheese
- 8 oz (225 g) elbow macaroni
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 3/4 cup (180 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (90 g) sharp cheddar cheese freshly grated
- 1 cup (90 g) Gruyère cheese freshly grated
- 1/2 tsp (2.5 g) salt or to taste
- 1/4 tsp (1.5 g) black pepper freshly cracked
For Breading & Frying
- 1 cup (125 g) all-purpose flour for dredging
- 2 large (2) eggs beaten
- 1.5 cups (90 g) panko breadcrumbs
- 1/4 cup (20 g) Parmesan cheese finely grated, optional
- vegetable oil for frying
Equipment
- Saucepan
- Mixing bowls
- Baking Dish
- Slotted spoon
- Large Pot or Dutch Oven (for frying)
- Paper towels
Instructions
- Bring a large pot of salted water to a boil. Cook elbow macaroni just until al dente, then drain and rinse with cold water to stop cooking. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes, stirring until the raw aroma is gone.
- Whisk in Dijon mustard, garlic powder, and onion powder. Slowly add the milk and cream, whisking constantly to avoid lumps. Cook until sauce thickens, 2–4 minutes.
- Remove from heat. Gradually stir in cheddar and Gruyère cheeses until fully melted and smooth. Season with salt and pepper to taste.
- Add cooked macaroni to the cheese sauce and mix well. Transfer to a baking dish in an even layer. Chill in the refrigerator for at least 30 minutes until firm.
- Scoop chilled mac and cheese mixture and shape into balls (about 2 tablespoons each) or press into cubes. Place shaped bites on a tray and freeze for 20–30 minutes.
- Set up a dredging station with three bowls: seasoned flour in one, beaten eggs in the second, and panko mixed with Parmesan (if using) in the third.
- Coat each chilled bite: flour first, then egg, then panko-Parmesan, pressing crumbs on until fully coated.
- Heat 2–3 inches of oil in a large pot to 350°F (175°C). Fry bites in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Serve hot with your favorite dipping sauces.
Notes
These bites reheat best in the oven or air fryer for maximum crunch. Try mixing bacon, jalapeño, or a pinch of cayenne into the mac mixture for flavorful twists. For a baked version, follow through the breading step and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. Gluten-free? Use GF pasta, flour, and breadcrumbs.
Nutrition
Calories: 120kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 165mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 180IU | Calcium: 92mg | Iron: 0.5mg