Email to Cat      

Fried Mac and Cheese Bites

Source of Recipe

Southern Living


Recipe Introduction

"Melty, crisp, and wildly fun to eat, this finger food may just be your new favorite appetizer. Creamy and rich, like the classic dish, but with all the crisp edges your family fights over, Fried Mac and Cheese Bites are the best of all worlds. Start by whipping up the traditional recipe, but with a couple substitutions. Use white cheddar and Monterey Jack for an extra tang to cut through the richness of the fried bites. Instead of baking the pasta and cheese, scoop into bites, and coat with an egg-and-panko mixture before deep-frying to golden brown and gooey goodness. Make sure to grab a candy thermometer to prevent the bites from burning. No other fancy equipment is necessary. You can fry in any high-walled pot. For example, a cast-iron Dutch oven is ideal for holding heat and preventing splatters. Ideal for any gathering, whether an engagement party or Super Bowl, this appetizer won't last long on the buffet table."

Recipe Link: https://tinyurl.com/4rvf5w4c

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ â…“ cup plus 1 tablespoon all-purpose flour, divided
â—¦ 1 ¼ cups whole milk
â—¦ 8 ounces white cheddar cheese, shredded (about 2 cups)
â—¦ 8 ounces Monterey Jack cheese, shredded (about 2 cups)
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon garlic powder
â—¦ ½ teaspoon black pepper
â—¦ ½ teaspoon cayenne pepper
â—¦ 8 ounces elbow macaroni, cooked according to package directions
â—¦ Vegetable oil
â—¦ 2 large eggs, lightly beaten
â—¦ 2 tablespoons water
â—¦ 2 ½ cups panko (Japanese-style breadcrumbs)


Recipe

Melt butter in a large saucepan over medium-high. Whisk in 1 tablespoon of the flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly. Bring to a simmer over medium-high. Simmer, whisking often, until mixture is slightly thickened and lightly coats back of a spoon, about 3 minutes. Reduce heat to low; add cheddar cheese, Monterey Jack, salt, garlic powder, black pepper, and cayenne pepper, stirring constantly until cheeses melt and mixture is smooth, about 2 minutes. Remove from heat, and stir in macaroni (mixture will be thick).

Spread mixture evenly in a lightly greased 13 x 9-inch baking pan. Cover with plastic wrap, pressing plastic wrap directly on surface; chill until firm, at least 3 hours or up to 24 hours.

Pour oil to a depth of 2 inches into a large Dutch oven; heat over medium-high to 350° F. Meanwhile, scoop one portion macaroni mixture into your hands using a 1-ounce (2-tablespoon) scoop, and roll into a ball. Place on a baking sheet lined with parchment paper. Repeat process with remaining macaroni mixture. (You'll have 36 balls total.)

Whisk together eggs and water in a shallow dish. Place panko in a second shallow dish, and place remaining â…“ cup flour in a third shallow dish. Working with one ball at a time, dredge in flour, and shake off excess. Roll ball in egg mixture; let excess drip off. Roll in panko, pressing to adhere. Return ball to baking sheet. (Balls can be loosely covered with plastic wrap, and chilled until ready to fry, up to 30 minutes.)

Fry macaroni balls in 6 to 8 batches, turning occasionally, until golden brown on outside and hot and melted on inside, 4 to 5 minutes. Transfer to a paper-towel lined baking sheet to drain. Serve immediately.

Makes 12 servings