📝 About This Recipe
The ultimate comfort food reimagined into a portable, crunchy snack that bridges the gap between gourmet appetizers and classic fast-food indulgence. These bites feature a velvety blend of sharp cheddar, nutty gruyère, and creamy mozzarella folded into tender elbow pasta, then breaded in seasoned Panko for a shattering crunch. Whether you're hosting a game day party or craving a midnight snack, these golden nuggets offer a molten, cheesy center that is simply irresistible.
🥗 Ingredients
The Pasta & Cheese Base
- 8 ounces Elbow Macaroni (cooked slightly under al dente)
- 2 cups Sharp Cheddar Cheese (freshly grated)
- 1 cup Gruyère Cheese (freshly grated)
- 1/2 cup Mozzarella Cheese (low moisture, shredded)
The Mornay Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk (warmed)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Cayenne Pepper (optional for a subtle kick)
- to taste Kosher Salt and Black Pepper
The Breading & Frying
- 1/2 cup All-Purpose Flour (for dredging)
- 2 Large Eggs (beaten with a splash of water)
- 2 cups Panko Breadcrumbs (unseasoned)
- 1 quart Neutral Oil (canola or vegetable oil for frying)
👨🍳 Instructions
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1
Boil the elbow macaroni in salted water for 2 minutes less than the package directions. Drain and set aside; the pasta should be firm as it will continue to cook later.
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2
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't browned.
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3
Slowly pour in the warm milk while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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4
Remove the sauce from heat. Stir in the garlic powder, smoked paprika, cayenne, salt, pepper, and the three cheeses until the mixture is smooth and glossy.
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5
Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated. Spread the mixture into a parchment-lined 8x8 inch baking pan.
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6
Press the mac and cheese down firmly with a spatula to compress it. Cover and refrigerate for at least 3 hours, or ideally overnight, until completely firm.
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7
Once chilled, lift the block out of the pan and cut it into 1-inch squares or use a small scoop to form tight balls.
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8
Set up a breading station with three bowls: one with flour, one with the beaten eggs, and one with Panko breadcrumbs.
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9
Dredge each square in flour, dip in egg wash, and then roll in Panko, pressing the crumbs firmly to ensure a thick, even coating.
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10
Heat the oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain a steady temperature.
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11
Fry the bites in batches of 4-5 for about 2-3 minutes, turning occasionally, until they reach a deep golden brown color.
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12
Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle immediately with a pinch of sea salt while hot.
💡 Chef's Tips
Always grate your own cheese from the block; pre-shredded cheese is coated in starch which prevents a smooth melt. Ensure the mac and cheese is ice-cold before breading, otherwise they will fall apart in the hot oil. Double-dredge (egg then Panko twice) if you want an extra-thick crust that prevents cheese blowouts. If the oil is too cool, the bites will become greasy; if too hot, the outside burns before the center melts. For a healthier twist, these can be air-fried at 400°F for 8-10 minutes after being sprayed with oil.
🍽️ Serving Suggestions
Serve with a side of spicy Sriracha ranch for a zesty dipping experience. Pair with a smoky BBQ sauce to complement the smoked paprika in the cheese sauce. Offer a side of pickled jalapeños to cut through the richness of the triple-cheese blend. Enjoy with a crisp, cold lager or a sparkling cider to balance the savory, fried notes. Garnish with freshly chopped chives or parsley for a pop of color and freshness.