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Imagine turning mac and cheese into bite-size crunchy snacks. These little beauties bring all the creamy goodness of cheesy pasta stuffed inside a crispy coating. Toss in some smoky bacon and a combo of melty cheeses and you’ve got a show-stealer for any get-together.
Unbeatable Party Munchies
Your mouth meets a crackly crunch, then runs into a smooth cheesy middle with a pop of bacon flavor. Bacon’s saltiness makes every bite extra tempting. Plus, you can make these ahead of time so they’re a lifesaver when you want something fun or guests drop by.
All You Need to Grab
- 2 quarts vegetable oil: Use for frying and keep it at a steady 350°F.
- 4 large eggs: Whisk 'em for the breading step.
- 2 cups Monterey Jack: Grating it fresh gives the best gooey pull.
- 3 cups panko breadcrumbs: These make sure you get that crazy crunch.
- 1/4 teaspoon each cayenne and nutmeg: Add more cayenne if you’re into heat.
- 8 slices bacon: Cook crisp, then crumble. Hold onto 2 tablespoons of bacon drippings.
- 1 pound elbow macaroni: Boil for just 7 minutes, it should be a little firm.
- 1 teaspoon each garlic and onion powder for extra zip.
- 3 cups whole milk: Warm it up so your sauce gets nice and smooth.
- 2 tablespoons bacon grease: Go with unsalted butter if you want.
- 2 cups sharp cheddar: Shred it right off the block for max flavor.
- 1/4 cup all-purpose flour: You need this for sauce and another 2 cups for the breading.
Stepwise Cooking Guide
- Last Step: Fry and Finish
- Warm your oil up to 350°F and double-check with a thermometer. Toss a batch of 6–8 coated bites in at a time. Fry till crisp and golden, about 2–3 minutes. Set them on paper towels and sprinkle on some flaky salt while they’re hot.
- Breading Time
- Coat each cold mac square in flour first, shake off the extra, dunk it in egg, let the excess drip off, then press into the panko crumbs so it sticks all over. Move each piece to your baking sheet lined with parchment.
- Get Breaded Bites Ready
- Grab three bowls—one with eggs, one with your two cups of flour, and one with your seasoned panko. Slice the chilled mixture into 1-inch chunks. Leave them in the fridge while you work so they stay cold.
- Combine and Chill
- Gently mix the cooked pasta and crumbled bacon right into your cheese sauce 'til it’s all blended. Spread it in a plastic-wrapped 9x13 pan, with enough wrap to fold over the top. Press the plastic straight onto the surface. Let it chill at least two hours or leave it overnight so it sets up firm.
- Start with the Cheese Sauce
- In a big pot, warm up your bacon fat over medium. Whisk in 1/4 cup of flour and keep it moving two minutes, until it gets a little color. Add your warmed milk slowly, whisking the whole time, and let it thicken for about five minutes. Stir in your spices. Turn off the heat and dump in both cheeses, mixing 'til everything’s smooth and melted.
Top Tricks for Crunchy Bites
- Chill breaded pieces in the freezer for 15 minutes first to help them keep their shape when they hit the oil.
- Always grate your own cheese—the pre-cut stuff just won’t melt right.
- Fry just a few at a time so the oil stays hot.
- Watch your oil temp—keep it at 350°F and check with a thermometer.
Need-to-Know Answers
- Want to prep ahead? Freeze the coated uncooked bites for up to 2 months and fry them straight from the freezer—just give them another minute or two in the oil.
- What oils work? Vegetable, canola, or peanut all hold up well and stay stable at high heat.
- Oven instead of frying? Pop them on a lined tray, spray lightly with cooking oil, bake at 400°F for 15–20 minutes, and flip them halfway for even browning.
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Frequently Asked Questions
- → Why do you need to chill it first?
Giving the mac and cheese at least 3 hours to chill firms it up, so it's easier to cut, coat, and fry without breaking apart.
- → What’s the purpose of freezing beforehand?
Freezing helps the bites keep their shape while frying and makes the coating stick better. It also stops the inside from overcooking.
- → Can I prep these ahead of time?
Sure, you can coat and freeze them up to a month in advance. Fry straight from the freezer, adding an extra minute or two to the cooking time.
- → Why add bacon grease to the sauce?
Bacon grease gives a smoky kick to the sauce. You can sub it with butter, but you’ll miss that smoky flavor.
- → Why flour the bites before egg?
Flouring first makes the egg stick better, which holds the breadcrumbs in place and gives the bites a crispier finish.