Mac and Cheese Bites
Crispy on the outside and creamy in the center, these mac and cheese bites turn classic mac and cheese into an easy appetizer that fits every party spread. They hold their shape well, fry up golden, and pair with simple dipping sauces for a warm snack that disappears fast. Perfect for gatherings, game days, and any time you want a bite-sized version of a familiar favorite.
Equipment
- Saucepan
- Mixing bowls
- Shallow dish
- Deep pot or fryer
- Slotted spoon
Ingredients
For the mac and cheese
- 1 cup elbow macaroni uncooked
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup warm milk
- 1 cup sharp cheddar cheese shredded
- Salt and pepper to taste
For breading and frying
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs 90 g
- Oil for deep frying
For the sauce
- ⅔ cup Greek yogurt
- 1 tablespoon French mustard
- 1 teaspoon olive oil
- Cilantro chopped
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the macaroni and cook until al dente. Drain well and set aside.
- In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk for 1 minute. Slowly pour in the warm milk, whisking constantly, and cook until it begins to thicken. Stir in the cheddar cheese until melted and smooth, then season with salt and pepper.
- Fold the cooked macaroni into the cheese sauce. Spread the mixture into a shallow dish, cover, and refrigerate for at least 2 hours or until firm enough to roll.
- Scoop the chilled mixture and roll into balls about 1½ inches (4 cm) wide. Place on a tray.
- Coat each ball lightly in flour, dip into the beaten eggs, then roll in panko until fully coated. Set back on the tray.
- Heat oil in a deep pot to 350℉. Fry the mac and cheese bites in batches for 2-3 minutes or until crisp and golden. Transfer to a paper towel–lined plate.
- To make the dipping sauce, whisk together Greek yogurt, French mustard, olive oil, cilantro, salt, and pepper until smooth. Refrigerate until serving.
- Sprinkle with parsley and serve hot with the yogurt mustard sauce.
Notes
- The mixture must chill fully, or the bites will fall apart while shaping.
- For cleaner shaping, lightly oil your hands or use a small cookie scoop.
- Panko gives the best crunch, but regular breadcrumbs work in a pinch.
- You can make and freeze the breaded bites; fry straight from frozen, adding about 1 extra minute.
