Fried Mac & Cheese Bites (Print Version)
# Ingredients:
→ Base Ingredients
01 -
225g elbow macaroni
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
240ml whole milk
05 -
150g shredded sharp cheddar cheese
06 -
50g shredded mozzarella cheese
07 -
4 slices bacon, cooked and finely chopped
08 -
Salt and pepper, to taste
→ Coating
09 -
2 large eggs, beaten
10 -
100g breadcrumbs
11 -
Vegetable oil, for frying
# Instructions:
01 -
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
02 -
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly. Gradually add the milk, whisking constantly until the mixture thickens. Stir in the cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper.
03 -
Add the cooked macaroni and chopped bacon to the cheese sauce, stirring until well combined. Transfer the mixture to a shallow dish and refrigerate for at least 30 minutes, or until firm.
04 -
Using a cookie scoop or tablespoon, form the chilled mac and cheese mixture into balls. Place on a baking sheet lined with parchment paper.
05 -
Dip each mac and cheese ball first in the beaten eggs, then roll in breadcrumbs to coat completely.
06 -
Heat about 5cm of vegetable oil in a deep fryer or large pot to 190°C. Fry the bites in batches, without overcrowding, for 2-3 minutes or until golden and crispy. Drain on paper towels.
07 -
Serve the fried mac and cheese bites warm with your choice of dipping sauces.
# Notes:
01 -
The mixture can be prepared a day ahead and refrigerated until ready to form and fry.
02 -
For best results, ensure the mac and cheese mixture is thoroughly chilled before forming into balls.