Mac and Cheese Bites
These Mac and Cheese Bites transform a comforting classic into a crispy, portable snack. With a golden-brown crust and a melt-in-your-mouth cheesy center, they offer a delightful contrast in textures. Simple to prepare with common pantry ingredients, they become even more irresistible when paired with a tangy yogurt-mustard dip.
Ingredients
- For the Mac and Cheese:
- 1 cup elbow macaroni uncooked 100 g
- 1 tablespoon butter 14 g
- 1 tablespoon all-purpose flour 8 g
- ¾ cup milk 180 ml warm
- 1 cup cheddar cheese 113 g shredded sharp
- Salt and pepper to taste
- For Breading and Frying
- 1 cup all-purpose flour 125 g
- 2 eggs beaten
- 1 ½ cups breadcrumbs panko preferred 90 g
- Oil for deep frying
- Chopped parsley optional for garnish
- For the Sauce:
- 150 g Greek yogurt about ⅔ cup
- 1 tablespoon French mustard 15 g
- 1 teaspoon olive oil 5 ml
- Chopped cilantro to taste
- Salt and pepper to taste
Instructions
- Boil macaroni in salted water until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute.
- Gradually whisk in warm milk and cook until slightly thickened.
- Stir in shredded cheddar cheese and season with salt and pepper.
- Mix the cooked pasta with the cheese sauce until fully combined. Refrigerate for at least 2 hours, or until firm enough to shape.
- Scoop the chilled mixture and roll into 1.5-inch (4 cm) balls.
- Coat each ball in flour, dip in beaten eggs.
- Then, roll in breadcrumbs until evenly covered.
- In a small bowl, whisk together Greek yogurt, mustard, olive oil, cilantro, salt, and pepper until smooth.
- Heat oil to 350°F (175°C). Fry the bites in batches for 2-3 minutes, or until golden brown. Drain on paper towels.