Crispy Fried Cheese Bites (Print Version)
Cheesy bacon mac turned into crunchy golden bites. Lightly breaded and fried for a perfect snack.
# Ingredients:
→ Mac and Cheese Core
01 -
14 bacon strips (about 284g), diced
02 -
8 ounces elbow macaroni (227g)
03 -
2 tablespoons butter or bacon fat (30g)
04 -
2 tablespoons plain flour (16g)
05 -
1 cup milk (270ml)
→ Flavorings
06 -
1 teaspoon sea salt (fine)
07 -
1/2 teaspoon ground black pepper
08 -
1/2 teaspoon garlic powder
09 -
Pinch of ground cayenne (1/8 teaspoon)
10 -
1/8 teaspoon nutmeg (ground)
→ Cheese Selection
11 -
1 cup shredded sharp cheddar (227g)
12 -
1 cup shredded Monterey Jack (227g)
→ Coating
13 -
1 cup plain flour (125g)
14 -
1/4 teaspoon fine sea salt
15 -
Dash of black pepper (1/8 teaspoon)
16 -
Tiny pinch of onion powder (1/8 teaspoon)
17 -
2 eggs, whisked
18 -
1 1/4 cups panko crumbs (180g), seasoned
19 -
Oil for frying (vegetable)
# Steps:
01 -
Cook bacon until crispy at 400°F for 10-15 minutes; chop and save 2 tablespoons of the drippings.
02 -
Cook elbow pasta for about 7 minutes, then drain and cool under cold tap water.
03 -
Stir together flour and bacon fat to make a roux. Slowly whisk in milk and seasonings, letting it thicken for a couple of minutes. Turn off heat and blend in shredded cheeses.
04 -
Mix pasta, crispy bacon, and the cheese sauce. Spread this mixture in a 9x9 pan lined with parchment. Cover and chill for several hours or overnight.
05 -
Either scoop into balls or slice the solidified mac and cheese into 36 bite-sized squares.
06 -
Coat each piece in seasoned flour, dip in egg, then roll in panko. Store in the freezer until frying time.
07 -
Heat oil to 360-370°F. Cook a few bites at a time for 4-5 minutes until golden brown. Drain and sprinkle with a little salt.
# Helpful Notes:
01 -
Can be made ahead and kept frozen for up to a month.
02 -
Leftovers of the mac and cheese mix last up to 3 days in the fridge.
03 -
No need to defrost before frying—just add a minute or two to cooking time.