Fried Mac Cheese Bites (Print-Friendly Version)
# What You'll Need:
→ Mac and Cheese Bacon
01 -
About 14 slices of bacon, 10 oz total
02 -
8 oz elbow pasta
03 -
1 cup whole milk
04 -
2 tbsp bacon fat or unsalted butter
05 -
8 oz shredded sharp cheddar
06 -
8 oz shredded Monterey Jack
07 -
1 tbsp all-purpose flour
08 -
1 tsp fine sea salt
09 -
½ tsp black pepper
10 -
½ tsp garlic powder
11 -
⅛ tsp ground cayenne
12 -
⅛ tsp ground nutmeg
→ Coating
13 -
6 oz seasoned panko breadcrumbs
14 -
1 cup all-purpose flour
15 -
2 large eggs, beaten
16 -
¼ tsp fine sea salt
17 -
⅛ tsp black pepper
18 -
⅛ tsp onion powder
19 -
Oil for frying, like vegetable
# Step-by-Step Directions:
01 -
Set oven to 400°F (200°C). Lay bacon on foil-lined tray and bake for 10 to 15 minutes until crisp. Check around 10 minutes. Drain on paper towels and chop up. Keep 2 tbsp of bacon fat if you can.
02 -
Bring a big pot of water with some salt to a boil. Add pasta and cook about 7 minutes or till just right. Drain and rinse with cold water to stop it cooking. Put aside.
03 -
Warm up bacon fat or butter in a large pan over medium heat. Stir in flour and cook till it bubbles to make a roux. Slowly whisk in milk and add salt, pepper, garlic powder, cayenne, and nutmeg. Let it simmer for 2 minutes so it thickens a bit.
04 -
Take sauce off heat and add shredded cheddar and Monterey Jack. Stir till melted. Fold in pasta and bacon pieces so it's all creamy. If it’s too runny, heat gently a little more to thicken.
05 -
Spread the mac and cheese in a 9x9 inch dish lined with plastic wrap or parchment. Cover tightly and chill in the fridge for at least 3 hours or overnight until firm.
06 -
Take the chilled mac and cheese out. You can cut it into 36 squares by slicing 6 vertical and 6 horizontal lines. Or scoop 2-3 tablespoon portions and roll them into balls with your hands.
07 -
Prepare three bowls: one with flour, salt, pepper, and onion powder mixed; one with beaten eggs; and one with panko crumbs. Dip each bite in flour mix first, shake off extra, then dip in egg letting drips fall, then fully coat in breadcrumbs. Put on a baking tray lined with parchment and freeze until ready to fry.
08 -
Heat 2 inches (5 cm) of vegetable oil in a heavy pot to 360°F–370°F (180°C–190°C). Fry 3 or 4 bites at once for 4-5 minutes until golden. Use tongs to take them out and drain on paper towels.
09 -
Sprinkle with flaky salt if you like and enjoy while hot.
# Helpful Notes:
01 -
Using bacon fat in the roux adds a smoky taste but you can swap butter if you want bacon-free.
02 -
You can keep the mac and cheese mix in the fridge for 3 days before breading. Shaped bites freeze well for up to a month. Just fry frozen ones a bit longer and don’t thaw first.