Crispy Fried Mac Cheese Bites (Printable Version)
# What You'll Need:
→ Bacon Mac and Cheese
01 -
10 oz bacon (approximately 14 strips)
02 -
8 oz elbow macaroni
03 -
2 tablespoons bacon grease or unsalted butter
04 -
1 tablespoon all-purpose flour
05 -
1 cup whole milk
06 -
1 teaspoon fine sea salt
07 -
½ teaspoon black pepper
08 -
½ teaspoon garlic powder
09 -
⅛ teaspoon ground cayenne pepper
10 -
⅛ teaspoon ground nutmeg
11 -
8 oz sharp cheddar cheese, shredded
12 -
8 oz Monterey Jack cheese, shredded
→ Breading
13 -
1 cup all-purpose flour
14 -
¼ teaspoon fine sea salt
15 -
⅛ teaspoon black pepper
16 -
⅛ teaspoon onion powder
17 -
2 large eggs, beaten
18 -
6 oz seasoned panko breadcrumbs
19 -
Vegetable oil for frying
# How to Make It:
01 -
Preheat oven to 400°F (200°C). Arrange bacon strips on a foil-lined baking tray and bake for 10-15 minutes until crispy, checking at 10 minutes. Transfer cooked bacon to paper towels to drain and chop. Reserve 2 tablespoons (30g) of bacon grease if available.
02 -
Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook for 7 minutes or according to package instructions. Drain and rinse with cold water to stop cooking and set aside.
03 -
In a large saucepan over medium heat, warm bacon grease or butter. Whisk in flour to form a roux and cook until bubbly. Gradually whisk in milk and season with salt, pepper, garlic powder, cayenne, and nutmeg. Simmer for 2 minutes until slightly thickened.
04 -
Remove sauce from heat and stir in shredded cheddar and Monterey Jack until fully melted. Fold in cooked macaroni and chopped bacon until evenly coated and creamy. If mixture appears too thin, return to medium heat briefly to thicken.
05 -
Spread the mac and cheese evenly into a 9x9-inch baking dish lined with plastic wrap or parchment paper. Cover tightly and refrigerate for at least 3 hours or overnight until firm.
06 -
Remove chilled mac and cheese from dish. Using a sharp knife, cut into 36 squares by slicing 6 strips vertically and 6 strips horizontally. Alternatively, scoop 2-3 tablespoons and shape into balls by hand.
07 -
In separate bowls, mix flour with salt, pepper, and onion powder; beat eggs; place seasoned panko breadcrumbs. Dip each bite first in flour mixture, shake off excess, then egg, letting excess drip, then coat completely with breadcrumbs. Arrange on parchment-lined baking sheet and freeze until ready to fry.
08 -
Heat at least 2 inches (5 cm) of vegetable oil in a heavy pot to 360°F–370°F (180°C–190°C). Fry 3-4 bites at a time for 4-5 minutes until golden brown. Remove with tongs and drain on paper towels.
09 -
Sprinkle with flaky salt and serve warm.
# Additional Tips:
01 -
Using bacon grease for the roux adds a smoky flavor; substitute with butter for a bacon-free version.
02 -
Mac and cheese mixture can be prepared up to step 7 and refrigerated for 3 days, or shaped bites frozen for up to one month. Fry frozen bites slightly longer without thawing.