These Mac and Cheese Bites are little balls of cheesy goodness! Made with creamy macaroni and melty cheese, they’re perfect for snacking. Who can resist a bite-sized treat?
They remind me of childhood, where every cheesy bite was a mini adventure. I love serving them at parties, and they always disappear fast—like magic! 🪄
Key Ingredients & Substitutions
Elbow Macaroni: This is a classic choice for mac and cheese. You can substitute with small shells or cavatappi if you want a different shape. They hold the cheese sauce beautifully!
Sharp Cheddar Cheese: I love using sharp cheddar for its bold flavor. If you’re after a milder taste, regular cheddar or a mix of Havarti and cheddar works great too.
Parmesan Cheese: This adds a nice depth to the flavor. If you don’t have Parmesan, Grana Padano or Pecorino Romano are excellent alternatives.
Milk: Whole milk is my go-to for creaminess, but you can easily swap it with 2% milk or a non-dairy milk like almond or oat milk for a lighter option.
Breadcrumbs: Panko breadcrumbs give an extra crunch! If you need a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes. They work just as well!
How Do I Ensure My Mac and Cheese Bites Hold Together?
The key to keeping your mac and cheese bites from falling apart is letting the mixture chill properly. Here are some tips to help you:
- Once you mix the macaroni with the cheese sauce, let it cool before refrigerating. This helps it firm up.
- Refrigerate for at least 2 hours or even overnight for best results.
- When shaping the balls, make sure they are tightly packed so they don’t break apart while frying.
- Don’t overcrowd the frying pot—this helps maintain the temperature of the oil and promotes even cooking.
Following these steps will make sure your bites are crispy on the outside and gooey on the inside! Enjoy your cooking adventure!
Delicious Mac And Cheese Bites Recipe
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
For the Coating:
- 2 large eggs
- 1 1/2 cups breadcrumbs (panko or regular)
- 1/2 cup all-purpose flour (for coating)
For Garnish:
- Fresh parsley, chopped
- Oil, for frying (vegetable or canola oil)
How Much Time Will You Need?
You’ll need about 30 minutes of preparation time and an additional 2 hours for chilling. Overall, you’ll spend around 2 hours and 30 minutes to make these tasty bites! The wait is worth it for that perfect texture!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the elbow macaroni according to the package directions until al dente. This usually takes about 7-8 minutes. After cooking, drain the pasta and set it aside to cool a bit.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the 3 tablespoons of flour to create a roux. Cook this mixture for about 1-2 minutes until it becomes lightly golden, stirring constantly to avoid burning.
3. Add Milk to the Roux:
Gradually whisk in the 2 cups of milk, stirring continuously until the mixture thickens. This should take around 3-4 minutes. You’re looking for a creamy consistency here!
4. Stir in Cheese and Seasoning:
Remove the saucepan from heat and mix in the shredded cheddar cheese, grated Parmesan, salt, black pepper, and garlic powder (if using). Stir until all the cheese is melted and the sauce is smooth.
5. Combine Pasta and Sauce:
Now, combine the cheese sauce with the cooked macaroni. Mix well until every macaroni piece is coated in that cheesy goodness. Allow this mixture to cool to room temperature, then refrigerate it for at least 2 hours to firm up.
6. Shape the Bites:
Once the mixture is chilled, scoop out about 1 to 1 1/2 tablespoons of the mac and cheese and shape it into small balls, using your hands to pack them tightly.
7. Prepare for Coating:
Set up three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs for coating the balls.
8. Coat Each Ball:
Roll each mac and cheese ball first in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. If you like extra crunch, feel free to double coat by repeating the egg and breadcrumb steps!
9. Fry the Bites:
Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Fry the mac and cheese bites in batches for about 2-3 minutes until they are golden brown and crispy. Keep the heat at the right temperature to avoid sogginess!
10. Serve and Enjoy:
Once done frying, remove them using a slotted spoon and let them drain on paper towels. Sprinkle with fresh parsley and serve hot, alongside your favorite dipping sauce, like spicy honey mustard or marinara. Enjoy your crispy, creamy Mac and Cheese Bites!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is classic, you can experiment with other cheeses like mozzarella for stretchiness, or gouda for a smoky flavor. Mixing different cheeses can add depth to your bites!
Can I Make These Bites in Advance?
Yes, you can prepare the mac and cheese mixture and shape the bites a day ahead. Just keep them refrigerated and coat them in breadcrumbs right before frying for the best texture.
How to Store Leftovers?
If you have any leftovers (though they rarely last long!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply bake them in an oven at 350°F (175°C) for about 10-15 minutes for that crispy texture again.
Can These Be Baked Instead of Fried?
Yes! For a healthier option, you can bake the bites. Preheat your oven to 400°F (200°C) and place the bites on a lined baking sheet. Spray them lightly with cooking spray and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
