Turn traditional mac and cheese into a crunchy bite-sized appetizer.
Maybe it’s the kid in me, but I still love mac and cheese. Other than my lactose-intolerant friends, I don’t know anyone who doesn’t feel the same way. Being the crowd-pleasing dish that it is, it’s a popular appetizer to serve at parties. But who wants to mingle while carrying around a bowl and fork? Enter: mac and cheese bites. It’s a delicious spin that turns mac and cheese into a portable, one-bite wonder.
This method also adds a crunchy outer shell to the cheesy goodness of traditional mac and cheese, imparting an extra layer of texture and flavor. The one thing to keep in mind is that the mac and cheese has to sit in the fridge for a few hours before it can be rolled into balls and fried into bites. If you need something quicker, you might be better off making Pizza Bites With Only 5 Ingredients or Lemon Sun-Dried Tomato Hummus and Goat Cheese Pesto Bites. But if time isn’t a factor, these mac and cheese bites are absolutely worth the time and effort.
Are Mac and Cheese Bites Healthy?
Mac and cheese is a classic comfort food for a reason. It’s a heavy dish that’s full of butter, cheese, and full-fat milk. Though mac and cheese bites do cut down on the portion size, they are deep-fried in oil, which adds fat and calories. While the dairy ingredients do have some nutritional value in the form of calcium, this is a dish that’s best enjoyed in moderation.
Oodles of Options
There are a lot of ways to customize this recipe so that it’s exactly to your liking. Obviously, elbow macaroni is the traditional choice. But you can also experiment with other types of short pasta like mini penne, ditalini, or small shells. The type of cheese you use is also up to you. Any combination of cheddar, Swiss, Parmesan, Gruyère, Brie, smoked Gouda, and Monterey Jack can be used in this recipe. It just depends on what’s available and what you like. Finally, don’t be afraid to play with the spices a little bit. The garlic powder and onion powder are enough to give the bites a boost in flavor. However, mustard powder, paprika, or even nutmeg could add an extra kick to the recipe.
How to make ahead and store
If you’d like to prep these bites in advance, follow the recipe and stop when you get to the step where you fry them. You can store them in the fridge for up to 3 days or in the freezer for up to 2 months. Simply fry them when you’re ready to serve. Once you’ve cooked the mac and cheese bites, any leftovers should be allowed to cool and then be stored in an airtight container for up to 3 days in the fridge. You can also store them in a freezer-safe container and freeze for up to 2 months. To reheat, bake them for 10 to 15 minutes in the oven at 350° F.
Serving Suggestions
If you need a good dipping sauce for your mac and cheese bites, this Homemade Ranch Dressing is a classic choice. Some people might enjoy a Spicy BBQ Sauce for dipping their mac and cheese bites. I’ve also found that Blooming Onion Sauce is a tasty pairing.
If you’re using mac and cheese bites as a side dish, they would pair well with anything else that complements traditional mac and cheese. I often like to prepare mac and cheese with meatloaf, whether that’s a Turkey Meatloaf Recipe or Low-Carb Paleo Meatloaf.
Naturally, any type of burger would also go well with these mac and cheese bites. If you’re trying to keep things on the healthier side, try making Air-Fryer Hamburgers or switching things up with a Falafel Burger. You might also consider pairing mac and cheese bites with Low-Carb Keto Sloppy Joes.
Ingredients
- 12 ounces dry elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups freshly grated sharp white cheddar cheese
- 1 1/2 cups freshly grated medium cheddar cheese
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3/4 cups all-purpose flour for coating
- 5 large eggs beaten
- 3 cups panko Japanese-style breadcrumbs
- Salt to taste
- Black pepper to taste
- Vegetable oil as needed
- Freshly chopped parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk for 3 minutes. Gradually add milk and cream, stirring until smooth.
- Bring to a simmer until thickened. Add grated cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted. Adjust seasonings as needed.
- Combine with cooked pasta. Let cool and refrigerate for at least 4 hours.
- Form the chilled mac and cheese into 1.5-inch balls. Place on a tray and refrigerate while setting up the breading station.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat each mac and cheese ball in flour, dip in egg, then coat in breadcrumbs. Press to adhere.
- Heat oil to 375°F in a large pot, filling it about 3 inches deep. Fry the bites in batches until golden brown, about 3 to 4 minutes.
- Drain on paper towels. Sprinkle on fresh parsley and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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