📝 About This Recipe
Transform the ultimate comfort food into an elegant, crowd-pleasing appetizer that boasts a shattering crisp exterior and a molten, velvety heart. These bites feature a sophisticated blend of sharp cheddar and nutty Gruyère, elevated with a hint of truffle oil and a smoky paprika-panko crust. Perfect for sophisticated cocktail parties or game-day luxury, they offer a nostalgic flavor profile reimagined through professional culinary techniques.
🥗 Ingredients
The Macaroni Base
- 16 ounces Elbow Macaroni (cooked al dente and cooled)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/4 cups All-Purpose Flour (for the roux)
- 3 cups Whole Milk (warmed slightly)
- 1/2 cups Heavy Cream (for added richness)
The Cheese Blend & Seasoning
- 3 cups Sharp White Cheddar (freshly grated)
- 1 cup Gruyère Cheese (freshly grated)
- 1 teaspoon Truffle Oil (optional, for earthy depth)
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- to taste Kosher Salt and Black Pepper
The Breading & Frying
- 2 cups Panko Breadcrumbs (for maximum crunch)
- 1 cup All-Purpose Flour (for dredging)
- 3 Large Eggs (beaten with a splash of water)
- 1 quart Neutral Oil (Vegetable or Canola for frying)
👨🍳 Instructions
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1
Boil the elbow macaroni in salted water for 2 minutes less than the package directions for 'al dente'. Drain and set aside to cool completely.
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2
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a light blonde roux, ensuring the raw flour taste is gone.
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3
Slowly pour in the warm milk and heavy cream while whisking constantly. Continue to cook 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, smoked paprika, garlic powder, and truffle oil until the cheese is completely melted and the sauce is glossy.
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5
Fold the cooked macaroni into the cheese sauce until every noodle is submerged. Season generously with salt and pepper.
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6
Spread the mac and cheese into a parchment-lined 9x13 inch baking pan. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 3-4 hours (or overnight) until very firm.
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7
Once chilled and firm, use a small cookie scoop or tablespoon to form the mixture into 1.5-inch balls. Roll them between your palms to smooth them out.
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8
Set up a dredging station: one bowl with flour, one with the beaten eggs, and one with the Panko breadcrumbs.
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9
Dredge each ball in flour, dip into the egg wash, and then roll thoroughly in the Panko, pressing lightly so the crumbs adhere well.
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10
Place the breaded balls on a tray and freeze for 20 minutes before frying; this prevents them from falling apart in the hot oil.
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11
Heat 2 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor the temperature.
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12
Fry the balls in batches of 5-6 for about 3-4 minutes, turning occasionally, until they reach a deep golden brown color.
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13
Use a slotted spoon to transfer the bites to a wire rack set over paper towels to drain. Sprinkle immediately with a tiny pinch of sea salt.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which prevents a smooth melt. If the mixture feels too loose to roll, add a handful of breadcrumbs directly into the cold mac and cheese to bind it. Keep the oil temperature consistent at 350°F; if it drops too low, the bites will become greasy rather than crispy. Double-bread the balls (Egg -> Panko -> Egg -> Panko) if you want an extra-thick, shatteringly crisp shell. For a spicy kick, add finely diced pickled jalapeños to the mac and cheese mixture before chilling.
🍽️ Serving Suggestions
Serve alongside a warm spicy marinara sauce or a creamy chipotle ranch for dipping. Pair with a crisp, acidic Sparkling Wine or a hoppy IPA to cut through the richness of the cheese. Arrange on a slate platter garnished with freshly chopped chives and a dusting of Parmesan. Serve as a side to a 'Grown-up' Tomato Soup for the ultimate comfort food pairing. Add a side of quick-pickled red onions to provide a bright, vinegary contrast to the fried exterior.