Macaroni and Cheese Bites

Name: Macaroni and Cheese Bites
Total time: 11400 s
Yield: Yield: 18 Balls
Cuisine: American
Ingredients: 1 pack (12 strips) bacon; 8 oz elbow macaroni; 2 tbsp all-purpose flour; 1 cup + 2 tbsp milk; 1 pinch fine sea salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp paprika; 2 cups sharp cheddar cheese shredded; 2 cups Gouda cheese shredded; 1 cup all-purpose flour; 1/4 tsp fine sea salt; 1/2 tsp black pepper; 1/2 tsp onion powder; 2 large eggs beaten; 2 cups panko breadcrumbs; for frying vegetable oil

Bentley Fauth @cook_115452679

Hi 👋

Bentley Fauth @cook_115452679

Hi 👋

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Ingredients

Chill time: 3 hours cook time: 10 minutes

Yield: 18 Balls

1 pack (12 strips)bacon
8 ozelbow macaroni
2 tbspall-purpose flour
1 cup+ 2 tbsp milk
1 pinchfine sea salt
1/2 tspblack pepper
1/2 tspgarlic powder
1/2 tsppaprika
2 cupssharp cheddar cheese shredded
2 cupsGouda cheese shredded
For the Breading
1 cupall-purpose flour
1/4 tspfine sea salt
1/2 tspblack pepper
1/2 tsponion powder
2large eggs beaten
2 cupspanko breadcrumbs
for frying vegetable oil

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Steps

Chill time: 3 hours cook time: 10 minutes

1

Preheat oven to 400°F line a sheet tray with bacon side-by-side.
2

Cook bacon for 10 to 15 minutes or till its reached desired crispiness remove the tray from the oven and set aside.
3

Chopped up bacon and then set aside 2 tablespoons of the bacon grease.
4

While bacon is in the oven, bring a large pot of slightly salted water to a boil and cook macaroni according to the packages directions.
5

Add the bacon grease (or butter if using) to a large sauce pan over a medium heat, whisk in flour. This will create your roux, cooking till bubbly. Slowly add milk while whisking. Seasoned with salt pepper, garlic powder, and paprika.
6

Remove from the heat and mix in the cheese once the cheese is melted fold in macaroni and chopped bacon to evenly combined. If it looks a little soupy continue cooking over medium heat until it soaks up more. (Tip: if your needles are stuck together, run it under cold water.)
7

Spread the mac & cheese evenly onto a sheet tray lined with parchment paper cover with plastic wrap and refrigerate for at least three hours or overnight up to three days.
8

Once form use a cookie scoop and all your hands to shape the noodles into balls about 2 inches.
9

Get three separate shallow bowls in the first add with the flower in the second whisk the eggs in a third add Panko breadcrumbs set aside.
10

Heat the vegetable oil (enough to fully submerge) in a deep Dutch oven) until the oil reaches 360°F (use a thermometer to ensure the oils temperature).
11

While the oil is heating assemble the mac & cheese bites, first coat each ball in flour, then whisked eggs, then Panko and set on a tray for frying.
12

Fry the balls in batches for about three minutes or until evenly golden brown.
13

Transfer to a plate with paper towel to drain excess oil.
14

Best eaten immediately! Enjoy!

Tips

Use a thermometer to ensure your oil is at 360 You can pre-make the noodles and they can sit in the fridge covered for up to 3 days. If you don't want to use bacon, you can use butter for your roux instead You can use a cookie scoop or your hands to form the balls

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