Fried Mac 'n' Cheese Bites
- Level: Intermediate
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 184
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 39
- Sodium
- 109
- Total: 4 hr 20 min (includes chilling time)
- Active: 1 hr 10 min
Ingredients
8 ounces elbow macaroni
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
3/4 cup plus 1 tablespoon all-purpose flour
1 cup heavy cream
2 cups shredded extra-sharp Cheddar (8 ounces)
1 cup shredded Colby Jack (4 ounces)
1 cup shredded smoked Gouda (4 ounces)
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon ground mustard
2 teaspoons smoked paprika
Nonstick cooking spray, for the pan
Vegetable or canola oil, for frying
3 large eggs
2 1/2 cups panko breadcrumbs
Directions
Special equipment:
a deep-fry thermometer; a small cookie scoop- Cook the macaroni in boiling salted water according to the package directions. Drain and set aside.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat. Whisk in 1 tablespoon flour and cook until foamy, about 1 minute. Whisk in the cream and simmer over medium heat until the mixture thickens. Stir in the cheeses, sour cream, garlic powder, ground mustard, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
- Stir in the cooked macaroni. Transfer the macaroni and cheese to a baking dish coated with cooking spray and spread in an even layer. Cover and refrigerate until chilled and firm, about 3 hours.
- Pour enough oil to reach 2 inches up the side of a Dutch oven. Heat the oil to 350 degrees F. Use a small cookie scoop to shape the macaroni and cheese into thirty-six 2-inch balls.
- Place the remaining 3/4 cup flour in a shallow dish. Whisk the eggs in a separate shallow dish. Stir together the panko, remaining teaspoon smoked paprika and 1 teaspoon each salt and pepper in a third shallow dish.
- Roll each ball in the flour, followed by the eggs, then dredge in the panko mixture. Fry the mac ‘n’ cheese balls in the hot oil, in batches, until golden brown on the outside and hot in the middle, 3 to 4 minutes. Drain on a paper towel-lined rack set in a rimmed baking sheet. Serve hot.