CRISPY FRIED MAC AND CHEESE BITES
Just when you think macaroni and cheese can’t get any better, enter crispy, fried homemade mac and cheese bites! Filled with creamy, cheesy Elbow pasta, the balls are coated in panko breadcrumbs and deep-fried to extra-crispy perfection.
Ingredients
Instructions
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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 pasta, rinse them with cold water, and set aside.
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Add the 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, pepper, and nutmeg, then bring to a simmer and cook for 2 minutes.
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Remove from the heat and mix in the cheese. Once the cheese is melted, fold in the macaroni 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.
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Spread the 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.
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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.
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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).
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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.
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Sprinkle with flaky salt, serve hot, & enjoy!