Fried Mac and Cheese (Print Version)

Creamy bites of mac and cheese packed with bacon, breaded in panko, then fried until golden and crunchy. A must-try snack!

# Ingredients:

→ Mac and Cheese Center

01 - 14 strips of bacon, chopped (about 284g)
02 - 227g of elbow pasta
03 - 30g unsalted butter or reserved bacon fat
04 - 16g of plain flour
05 - 270ml of milk

→ Flavors

06 - 1 teaspoon of sea salt (fine grain)
07 - ½ teaspoon ground black pepper
08 - ½ teaspoon garlic powder
09 - ⅛ teaspoon nutmeg powder
10 - ⅛ teaspoon cayenne powder

→ Cheesy Goodness

11 - 227g of shredded sharp cheddar
12 - 227g of shredded Monterey Jack

→ Crunchy Coating

13 - 125g plain flour
14 - ¼ teaspoon of fine sea salt
15 - ⅛ teaspoon ground pepper
16 - ⅛ teaspoon onion seasoning
17 - 2 large eggs, beaten up
18 - 180g seasoned panko crumbs
19 - Vegetable oil to fry

# Steps:

01 - Bake the bacon chunks in a 400°F oven for about 10-15 minutes until nice and crispy. Save 2 tablespoons of the drippings.
02 - Boil the macaroni for 7 minutes, then drain and cool it with a quick rinse of cold water.
03 - Stir up some roux using your bacon fat and flour. Add milk and seasonings while whisking. Let it thicken for 2 minutes, then stir in the cheeses after turning off the heat.
04 - Mix the cheesy sauce with the pasta and cooked bacon. Press it all into a 9x9 pan lined with parchment. Refrigerate for at least 3 hours or leave overnight.
05 - Cut up the cold mac and cheese into 36 little squares or roll into balls.
06 - Dunk each piece in flour, then egg, and finally cover with panko. Freeze until you're ready to fry.
07 - Fry in small batches in oil heated to 360-370°F for about 4-5 minutes per batch. Let drain and shake on a bit of salt.

# Helpful Notes:

01 - You can freeze this for up to a month before frying.
02 - Keep the mac and cheese mixture in the fridge for up to three days.
03 - Fry right from frozen, just add 1-2 minutes to the cooking time.