Description
Crispy mac and cheese bites bring classic comfort to finger-food perfection. Gooey cheddar and creamy pasta merge into golden-brown nuggets that invite friends to share delightful appetizer moments together.
Ingredients
Scale
Main Ingredients:
- 1 lb macaroni
- 16 ounces (454 grams) sharp cheddar cheese
- 3 cups seasoned bread crumbs
- 2 eggs
Binding and Liquid Ingredients:
- 1 ¼ cups milk
- ½ cup flour
- ¼ cup butter
Seasoning and Cooking Ingredients:
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
Instructions
- Cook macaroni in salted water until al dente, approximately 8-10 minutes. Drain thoroughly and set aside to cool slightly.
- Create a creamy cheese sauce by melting butter (57 grams or ) in a large saucepan over medium heat, then whisk in flour to form a smooth roux.
- Gradually pour in whole milk (240 milliliters or ), continuously whisking to prevent lumps and create a thick, velvety base.
- Incorporate shredded cheese, stirring until completely melted and the sauce becomes silky and uniform in texture.
- Gently fold cooked macaroni into the cheese sauce, ensuring each pasta piece is evenly coated. Season with salt and freshly ground black pepper to taste.
- Transfer the mac and cheese mixture to a container and refrigerate for 1-2 hours until completely chilled and firm.
- Using clean hands or a small scoop, shape the cold mac and cheese into compact 1-inch spheres, placing them on a parchment-lined baking sheet.
- Freeze the mac and cheese balls for at least 1 hour to help them maintain their shape during frying.
- Prepare the coating station by whisking eggs (2 large) with milk (60 milliliters or ) to create a smooth egg wash.
- Roll each frozen mac and cheese ball first in the egg wash, then coat thoroughly with seasoned breadcrumbs, ensuring complete coverage.
- Heat vegetable oil in a deep fryer to 160 degrees Celsius (320 degrees Fahrenheit), or use a heavy skillet with 1-2 centimeters (1/2-3/4 inch) of oil heated to medium-high.
- Carefully lower the breaded mac and cheese balls into the hot oil, frying 4-5 at a time to maintain oil temperature.
- Fry for 3-4 minutes, rotating occasionally, until the exterior turns a deep golden brown and achieves a crispy, crunchy texture.
- Remove bites using a slotted spoon, drain excess oil on paper towels, and serve immediately while hot and crisp.
Notes
- Chilling is crucial for mac and cheese balls to maintain their shape during frying, so patience pays off with perfectly crispy bites.
- Coating the chilled mac and cheese balls in egg wash and breadcrumbs creates a gorgeous golden-brown exterior that’s irresistibly crunchy.
- Maintaining the oil temperature around 320°F ensures even cooking without burning the delicate breading.
- Freezing the mac and cheese balls before frying helps prevent them from falling apart and guarantees a solid, compact texture.
- Serve these crowd-pleasing appetizers immediately after frying to enjoy maximum crispiness and gooey cheese center.
- Using a mixture of different cheeses can elevate the flavor profile and make these bites even more delectable.
- Prep Time: 2 hours 20 minutes
- Cook Time: 4 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 125 mg