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Mac 'n' Cheese Bites

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"If I've said it once, I've said it a million times: When it comes to mac 'n' cheese, I'm the kid who never grew up. I could eat it three times a day, especially when it's bite size. My favorite cheese combination here includes a mix of Fontina, Cheddar, and Gouda, but go ahead and substitute your favorites. These bites will disappear in no time at your next party."

List of Ingredients

â—¦ Vegetable oil spray
â—¦ 1 tablespoon plus 2 teaspoons kosher salt
â—¦ 8 ounces elbow macaroni
â—¦ 1 tablespoon unsalted butter
â—¦ 1 tablespoon plus ½ cup all-purpose flour
â—¦ 1 cup whole milk, warmed, plus 2 tablespoons
â—¦ 1 cup (4 ounces) shredded chipotle Gouda
â—¦ 2 ½ cups (10 ounces) shredded yellow sharp Cheddar
â—¦ ¾ cup sour cream
â—¦ 6 ounces cooked ham, cut into small dice
â—¦ 1 cup (4 ounces) shredded Italian Fontina
â—¦ ½ teaspoon white pepper
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 3 large eggs
â—¦ 1 ½ cups panko bread crumbs
â—¦ Canola oil, for frying


Recipe

Spray a 9 x 13-inch baking dish with vegetable oil spray. Bring a large pot of water to a boil. Add 1 tablespoon of the salt and the macaroni and cook until tender but still al dente. Drain the macaroni in a colander.

Make a roux by melting the butter in a large saucepan over medium heat. Whisk in 1 tablespoon of the flour and cook, whisking constantly, for 2 minutes. Whisk in the warm milk and continue stirring until the sauce thickens slightly. Add the Gouda and 1 cup of the Cheddar and stir until melted.

Pour the cooked macaroni, cheese sauce, sour cream, ham, 1 ½ cups Cheddar, the Fontina, 1 teaspoon salt, and the white pepper into a large bowl and mix well. Taste for seasoning. Pour the macaroni and cheese into the prepared dish. Cover with plastic wrap, press down, and refrigerate for at least 2 to 3 hours or overnight, until the macaroni is chilled, firm, and set.

Mix the remaining ½ cup flour, 1 teaspoon salt, and the black pepper together in a shallow bowl. In another shallow bowl, whisk the eggs and the remaining 2 tablespoons milk together. Put the bread crumbs in a third shallow bowl. Remove the chilled macaroni and cheese from the refrigerator and slice into 36 pieces. Roll each piece into a 1- to 1 ½-inch ball, about size of a golf ball. Dredge each ball in the flour mixture, dip into the beaten egg mixture, and then dredge in the bread crumbs, making sure to coat completely during each step. Refrigerate the bites while heating the canola oil for deep-frying. (The mac 'n' cheese bites can be wrapped and frozen for 1 month.)

Heat the oil in a deep fryer to 350° F. Or clip a deep-frying thermometer to the side of a heavy deep pot. Add 2 inches of oil and heat on medium-high until the temperature reads 350° F. Using a slotted spoon, add 8 to 10 balls to the hot oil and fry until golden brown, about 3 minutes, turning them halfway through cooking. (Cook the bites in batches or the oil won't stay hot and they will be soggy rather than crisp.) Using a slotted spoon, remove the fried bites to paper towels. Fry the remaining bites. Serve immediately.

Makes 36