Crispy Fried Mac and Cheese Bites (Print version)

Crunchy panko-crusted fried mac and cheese bites with a creamy cheddar-jack center, ready for dipping in about 45 minutes.

# Ingredients:

Mac and cheese base

01 - 8 oz (225 g) elbow macaroni
02 - 3 tablespoons unsalted butter
03 - 3 tablespoons all-purpose flour
04 - 1 1/2 cups (360 ml) whole milk
05 - 2 cups (200 g) sharp cheddar cheese, shredded
06 - 1 cup (100 g) Monterey Jack cheese, shredded
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper

Breading and frying

11 - 1/2 cup (65 g) all-purpose flour
12 - 2 large eggs, beaten
13 - 1 1/2 cups (90 g) panko breadcrumbs
14 - Vegetable oil for frying
15 - Flaky sea salt for finishing

# Instructions:

01 - Boil elbow macaroni in well-salted water until just shy of al dente, about 6 minutes. Drain and set aside.
02 - Melt butter in a large saucepan, whisk in flour, and cook for 1 minute. Pour in milk slowly, whisking until smooth. Simmer until thick enough to coat a spoon, then stir in shredded cheddar and Monterey Jack until melted. Season with garlic powder, cayenne, salt, and pepper.
03 - Fold the drained pasta into the hot sauce, spread into a parchment-lined 9x13-inch dish, cover, and refrigerate at least 3 hours or overnight. The base must be cold and solid to hold its shape.
04 - Use a 2-tablespoon scoop or a sharp knife to portion the cold mac into 24 balls or squares. Compress gently so they hold together.
05 - Fill three shallow dishes with flour, beaten eggs, and panko. Dredge each bite in flour, dip in egg, and roll in panko, pressing lightly so the crumbs adhere.
06 - Heat 2 inches of oil in a heavy pot to 350°F. Fry 4 to 5 bites at a time, turning once, until deep golden, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with salt while hot.
07 - Pile the fried mac and cheese bites on a platter and serve hot with ranch or marinara for dipping.

# Good to know:

01 - Chill the mac and cheese base at least 3 hours before frying.
02 - Fry in batches to keep the oil temperature steady.

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