Crispy Fried Homemade Mac and Cheese Bites
Description
fried homemade mac and cheese bites! Filled with creamy, cheesy macaroni noodles, the balls are coated in panko breadcrumbs and deep-fried to extra-crispy perfection
Ingredients
- 1 Regina elbow pasta
- 284 beef bacon (approx. 14 strips)
- 30 unsalted butter
- 16 all-purpose flour
- 270 milliliters milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground nutmeg
- 227 sharp cheddar cheese shredded
- 227 Monterey Jack cheese shredded
- 125 all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- 2 large eggs beaten
- 180 seasoned panko breadcrumbs
- vegetable oil for frying
For the beef Bacon Mac and Cheese:
For the Breading:
To Make the beef Bacon Mac and Cheese :
- Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil, then place the bacon side-by-side on the tray.
- Cook the beef bacon for 10-15 minutes or until it's reached your desired level of crispiness. Make sure to check on it after about 10 minutes, as some ovens cook faster. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate.
- Chop up the beef bacon and then set aside 2 tablespoons (30g) of the beef bacon grease, if using.
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for 7 minutes or per package directions. Drain the noodles, rinse them with cold water, and set aside.
- Add the beef bacon grease (or butter) to a large saucepan over medium heat. Whisk in the flour to create a roux, cooking until bubbly. Add the milk in a thin stream while whisking. Season with salt, pepper, garlic powder, cayenne pepper, and nutmeg, then bring to a simmer and cook for 2 minutes.
- Remove from the heat and mix in the cheese. Once the cheese is melted, fold in the macaroni and chopped beef bacon until evenly combined. It should look creamy and thick; if it looks a little soupy, continue cooking over medium heat until it thickens up more. (If your noodles are stuck together, just give them another quick rinse under cold water to loosen them up).
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Spread the bacon mac and cheese evenly into a 9x9-inch baking pan lined with plastic wrap or parchment paper, cover with plastic wrap, and refrigerate for at least 3 hours, or overnight.
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- Once the mac and cheese is firm and congealed, transfer it from the pan to a cutting board. With a long sharp knife, cut the block into 6 even strips vertically, then cut 6 even strips horizontally so you're left with 36 squares of mac. Alternatively, use a cookie scoop to portion out about 2-3 tablespoons at a time and use your hands to shape into balls, compressing slightly. (Your hands will get messy with this method).
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Set up an assembly line. In a small bowl, whisk together the flour, salt, pepper, and onion powder. In a separate small bowl, whisk together the eggs. And in a third small bowl, place your seasoned breadcrumbs.
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- Dip a macaroni bite into the flour mixture, shake off any excess, then dip it into the egg, let the excess drip off, and then coat it with the panko breadcrumbs. Place the coated macaroni bite on a parchment paper-lined baking sheet and then repeat with the rest of the bites. Transfer the baking sheet to the freezer until they're ready to fry.
- Heat at least 2 inches (5 cm) of oil in a large, heavy-bottomed pot until a thermometer registers 360°F to 370°F (180°C to 190°C).
- Working in batches, gently place 3 to 4 mac and cheese bites into the oil at a time and fry for 4-5 minutes per batch, until golden. Remove the bites with tongs, and drain them on a paper towel-lined plate.
- Sprinkle with flaky salt, serve hot, & enjoy!
To Make the Mac and Cheese Bites: