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Bacon sizzling in a frying pan and gooey cheese stretching always mark the start of a laid-back Sunday at my place. The first time I took leftover mac and cheese and fried it up into crispy, golden balls, it felt like I’d struck gold—each mouthful was smoky, cheesy goodness. Pretty soon, this became my lazy weekend move, turning leftovers into something totally over-the-top.
I found out about using bacon fat by playing around one night, searching for a way to upgrade my mac and cheese. Just using bacon grease gave these bites a smoky kick that everyone now begs for at parties.
Irresistible Ingredients
- Sharp cheddar cheese: Tangy and melts like a dream—shred your own for ultimate meltiness.
- Seasoned panko breadcrumbs: Deliver that next-level crispy coating—grab the seasoned kind for a flavor boost with zero effort.
- Bacon: Meaty, thick-cut slices bring crunch and savory vibes—spend on the good stuff for lots of flavor.
- Monterey Jack cheese: Mild, super melty, and smooths out the sharpness of cheddar.
- Bacon grease or unsalted butter: Grease from bacon gives the sauce a smoky hit; if you’re skipping bacon, butter does just fine.
- Eggs and all-purpose flour: These two get the breading to stick, so you get that even crunch with every fry.
- Elbow macaroni: Holds cheesy sauce like a champ—pick a brand that keeps its shape after cooking.
When you’re out shopping, go for bacon with plenty of fat and not too much lean. Block cheeses are your friends here—pre-shredded doesn’t melt as pretty. And get the best panko you can find—trust me, the bigger flakes are a game-changer for crunch.
Step-by-Step How-To
- Sizzling the Bacon:
- Roast your bacon until extra crispy—save every drop of that smoky fat, ’cause you’ll use it to take your cheesy sauce to the next level.
- Finishing the Sauce:
- To make it smooth, start a roux with bacon fat or some butter, then slowly whisk in milk till it thickens up. Sprinkle in spices like nutmeg and cayenne for a low-key heat and deeper flavor.
- Mixing Together:
- Fold your macaroni and crisp bacon chunks in with the sauce till everything’s coated and creamy. Let it chill in the fridge until it’s firm enough to shape without falling apart.
- Forming and Coating:
- Once it’s cold, grab your mix and either cut into pieces or roll into balls—press ’em tight! Dredge each one through flour, then egg, then panko. That’s how you get max crunch with zero sogginess.
- Frying To Finish:
- Pop them into oil at a steady 360 to 370°F. They’ll get golden and crisp fast, trapping that molten cheesy center inside.
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Top Takeaways
- You get 7g of protein and 114mg calcium in each bite—so they’re snacky and pack a nutritional punch.
- Switching in bacon fat takes the taste way up with rich, smoky flavor.
- One time I swapped in plain breadcrumbs instead of panko and seriously regretted it—the crunch wasn’t even close. Stick with panko for extra crispy results!
Easy Prep Tips
Go ahead and make the mac and cheese base a few days early—it keeps just fine in the fridge. If you want to get ahead, shape the bites and freeze them on a tray so they don’t stick, then toss them in freezer bags or containers. When it’s fry time, cook straight from frozen—just add a couple minutes to crisp ’em up all the way through.
Tasty Twists
Try swapping the bacon with smoky sausage or kick it up by using spicy chorizo. Toss in some chopped jalapeños if you want a little heat. Fresh herbs like parsley or chives brighten things up, and you can sneak in chopped spinach or caramelized onions for extra flavor layers.
Gear That Makes It Easier
Grab a heavy pot so your oil heats up evenly—no more burnt bits. A fry thermometer is a must to keep the temp just right; cold oil makes things greasy, and hot oil burns before the cheese melts. Shape with a sharp knife or a cookie scoop so all your bites are about the same size and cook up evenly.
My Favorite Pro Tips
- Make sure to chill that mac and cheese super well before you try shaping it—helps the bites stay together when they hit the hot oil.
- Don’t skimp on seasoned panko, because regular breadcrumbs won’t give you the same crunch or flavor payoff.
- Keep your frying oil close to 360-370°F—a lower temp means greasy bites, higher and they’re brown outside but still cold in the middle.
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Common Questions
- → Which cheeses give these bites the best taste?
A blend of sharp cheddar and Monterey Jack makes a tasty, melty mix that’s just right for a creamy filling.
- → Can I prepare these bites ahead of time?
Definitely, you can mix and chill the mac and cheese up to three days beforehand. After breading, freeze the bites and fry them straight from the freezer whenever you want.
- → Why use bacon fat in the roux?
Bacon fat adds a subtle smoky flavor that boosts the richness of the cheese and pasta combo.
- → What’s the best oil and heat for frying these?
Vegetable oil heated around 360°F to 370°F (180-190°C) is perfect for making them crunchy and golden.
- → How do I keep the pasta pieces from sticking together?
Rinse the cooked macaroni with cold water and drain it really well before mixing to stop clumps.
- → Any tips to make these less oily?
Keep the oil temperature steady, don’t crowd the pan when frying, and drain the bites on paper towels to cut down on extra grease.