This Baked Mac and Cheese Bites are crispy, breaded mac and cheese squares made with homemade cheddar mac, coated with panko bread crumbs and baked until the outside is golden brown and crispy and the inside is hot, melty and extra cheesy. You get that classic mac and cheese flavor, all in a grab-and-go snack that holds together well during frying.
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Cooking pasta: In a large saucepan, bring a pot of water to a boil and then bring it to a boil 8 ounces uncooked elbow macaroni until al dente. Drain, rinse with cold water and set aside. If using leftover plain pasta, measure out about 3 cups and make sure it has cooled completely before using.
Make cheese sauce: Melt 2 Tablespoons of salted butter in a pan over medium heat. Sprinkle 2 ½ tablespoons all-purpose flour over the butter and cook for 2 minutes, stirring constantly, until it forms a roux. Beat slowly 1 cup whole milkand then add 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powderAnd ¼ teaspoon paprika powder. Cook until thickened. Add 3 cups shredded cheddar cheesehandful at a time, stirring until smooth before adding more.
Combine and set: Add cooked pasta to the sauce and stir until evenly coated. If the mixture looks loose, cook for a few more minutes until thickened. Spread evenly in a parchment-lined 9×9-inch pan, cover and refrigerate for at least 4 hours or overnight.
Cutting and coating: Once firm, remove the macaroni and cheese from the pan and cut into 36 squares. Prepare three bowls: mix in the first bowl 1 cup all-purpose flour, 1 teaspoon kosher saltAnd ½ teaspoon coarsely ground pepper. Beat together in the second bowl 2 large eggs And 2 Tablespoons of milk. Combine in the third bowl 2 cups panko breadcrumbs And 1 teaspoon dried parsley flakes. Brush each square with the flour mixture, then dip into the egg mixture and finish with the panko mixture. Place it on a baking tray lined with baking paper and freeze for 10 minutes.
Deep fryer: Heat 3 inches of oil in a heavy pan until it reaches about 3 inches 365 °F. Cook a few bites at a time until golden brown, about 2-3 minutes. Use a slotted spoon to transfer the bites to a paper towel-lined plate to remove excess fat. Repeat with the remaining snacks.
Serve: Sprinkle with parsley if desired. Serve on its own or with dipping sauces.
If bites fall apart: This usually means that the macaroni and cheese has not been prepared sufficiently. Make sure it cools until completely firm. If it still feels too soft, the cheese sauce was probably a bit thin. Next time, cook the mixture a little longer after stirring the pasta so that it thickens, and use whole milk and freshly grated cheese so that it sets better. If you’re in a hurry, freeze the sliced bites for 10-15 minutes before breading and frying them.
Fridge storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, you can reheat them in an air fryer or oven so that the outside becomes crispy again. The microwave will warm them up, but the coating will soften.
Portion: 8us, Calories: 711kcal (36%), Carbohydrates: 49G (16%), Egg white: 24G (48%), Fat: 47G (72%), Saturated fat: 16G (100%), Polyunsaturated fat: 7G, Monounsaturated fat: 18G, Trans fat: 0.2G, Cholesterol: 134mg (45%), Sodium: 1557mg (68%), Potassium: 229mg (7%), Fiber: 2G (8%), Sugar: 4G (4%), Vitamin A: 890IU (18%), Vitamin C: 0.1mg, Calcium: 512mg (51%), Iron: 3mg (17%)
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