📝 About This Recipe
Elevate your comfort food game with these decadent, crispy-on-the-outside, gooey-on-the-inside mac and cheese bites. This recipe transforms the classic American soul food into a sophisticated appetizer by blending sharp cheddar, nutty Gruyère, and creamy Monterey Jack into a velvety béchamel. Perfectly portioned and breaded in seasoned Panko, these bites offer a satisfying crunch that gives way to a luxurious, molten cheese center.
🥗 Ingredients
The Pasta Base
- 8 ounces Elbow Macaroni (dry weight, cooked slightly under al dente)
- 4 tablespoons Unsalted Butter (high quality)
- 1/4 cup All-purpose Flour (for the roux)
The Cheese Sauce
- 2 cups Whole Milk (warmed slightly)
- 1.5 cups Sharp Cheddar Cheese (freshly grated)
- 1 cup Gruyère Cheese (freshly grated)
- 1/2 cup Monterey Jack Cheese (freshly grated)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- to taste Kosher Salt and Black Pepper
The Breading and Frying
- 2 cups Panko Breadcrumbs (Japanese style for maximum crunch)
- 2 Large Eggs (beaten with 1 tablespoon of water)
- 1/2 cup All-purpose Flour (for dredging)
- 1 quart Neutral Oil (such as vegetable or canola for frying)
- 2 tablespoons Fresh Chives (finely minced for garnish)
👨🍳 Instructions
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1
Boil a large pot of salted water and cook the macaroni for 2 minutes less than the package directions specify. The pasta should be firm as it will continue to soften later. Drain and set aside.
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2
In a medium saucepan, melt the butter over medium heat. Whisk in the 1/4 cup of flour and cook for 1-2 minutes until the mixture smells slightly nutty but hasn't browned.
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3
Slowly drizzle in the warmed milk while whisking constantly to prevent lumps. Continue cooking 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 cheddar, Gruyère, and Monterey Jack cheeses, along with the paprika, garlic powder, salt, and pepper. Stir until the sauce is silky and the cheese is fully melted.
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5
Fold the cooked macaroni into the cheese sauce until every noodle is generously coated. Taste and adjust seasoning if necessary.
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6
Spread the mac and cheese into a parchment-lined 9x9 inch baking pan. Press it down firmly into an even layer. Cover with plastic wrap and refrigerate for at least 3 hours, or until completely chilled and firm.
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7
Once chilled, lift the mac and cheese block out of the pan using the parchment paper. Use a sharp knife to cut it into 1-inch squares or a small scoop to form uniform balls.
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8
Set up your breading station: one bowl with flour, one with the beaten egg wash, and one with the Panko breadcrumbs.
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9
Dredge each square lightly in flour, dip into the egg wash, and then roll thoroughly in the Panko, pressing gently to ensure the crumbs adhere.
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10
Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accuracy.
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11
Fry the bites in small batches for 3-4 minutes, turning occasionally, until they reach a deep golden brown and the cheese inside is molten.
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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 salt and fresh chives.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in starch which prevents a smooth melt. Ensure the mac and cheese is completely cold before cutting and breading, otherwise they will fall apart in the oil. Maintain the oil temperature at 350°F; if it's too low, the bites will become greasy, and if it's too high, the outside will burn before the inside melts. For an extra spicy kick, add 1/2 teaspoon of cayenne pepper or finely diced jalapeños to the cheese sauce. If you prefer baking, place the breaded bites on a wire rack over a baking sheet and bake at 425°F for 15 minutes, though they won't be quite as crispy as fried.
🍽️ Serving Suggestions
Serve with a side of spicy Sriracha mayo or a smoky chipotle ranch for dipping. Pair with a crisp, cold Pilsner or a dry hard cider to cut through the richness of the cheese. Arrange on a platter with pickled jalapeños and quick-pickled red onions to balance the savory flavors. Serve alongside a light arugula salad with a lemon vinaigrette for a balanced light lunch.