Crispy Mac and Cheese Bites

Make mac and cheese (optional):

Step 1: Make mac and cheese (optional):

Bring a Dutch oven or large saucepan of salted water to a boil. Add 8 ounces dried elbow macaroni and cook according to package instructions until al dente. Meanwhile, cut 1 ounce cream cheese into 1/2-inch cubes and grate 4 ounces sharp cheddar cheese on the large holes of a box grater (2 cups).

Step 2: Make mac and cheese (optional):

Drain the macaroni. Melt 2 tablespoons unsalted butter in the same saucepan over medium heat. Add 2 tablespoons all-purpose flour and whisk to combine. The mixture will look like wet sand. Cook, stirring constantly, until the mixture begins to dry out, about 2 minutes. Slowly whisk in 1 cup whole milk until smooth. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened enough to coat the back of a spoon, 1 to 2 minutes.

Step 3: Make mac and cheese (optional):

Remove from the heat, add the cream cheese and cheddar cheese, and stir until smooth. Return the macaroni to the pan and stir to coat. Transfer to a bowl and cool completely. Cover and refrigerate until firm, at least 2 hours or preferably overnight.

Assemble and fry the mac and cheese bites:

Step 1: Assemble and fry the mac and cheese bites:

Scoop the mac and cheese into 2-tablespoon portions, press into a ball, and place on a parchment or wax paper-lined rimmed baking sheet. Freeze until firm, at least 30 minutes.

Step 2: Assemble and fry the mac and cheese bites:

Place 1 cup all-purpose flour in a wide, shallow bowl. Lightly beat 4 large eggs in a second wide, shallow bowl. Place 2 cups panko breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a third wide, shallow bowl and whisk together.

Step 3: Assemble and fry the mac and cheese bites:

Heat 6 cups canola or vegetable oil in a large saucepan over medium-high heat until 350°F. (If you don’t have a candy or deep-fry thermometer, you can test to see if the oil is hot enough by placing a small amount of the mac and cheese in the hot oil. It should rise to the top quite quickly and bubble intensely if the oil is hot enough.) Meanwhile, form the mac and cheese bites.

Step 4: Assemble and fry the mac and cheese bites:

Working with one at a time, dredge in the flour until completely coated, shaking off any excess, then dip in the eggs, and finally coat with panko. Return to the baking sheet.

Step 5: Assemble and fry the mac and cheese bites:

When the oil is ready, fry in batches of 6: Add the mac and cheese bites and fry until golden-brown and beginning to float, about 3 minutes. Using a spider or slotted spoon, transfer to a paper towel lined-plate or baking sheet to drain. Repeat with the remaining mac and cheese bites. Sprinkle with flaky salt, if desired, and serve warm.

Recipe Notes