Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz elbow macaroni
- 3 Tbsp unsalted butter; 3 Tbsp all-purpose flour
- 1 cup whole milk; 1/2 cup heavy cream
- 6 oz sharp cheddar, grated; 4 oz low-moisture mozzarella, grated; 2 oz American cheese (optional)
- 1 large egg; 1 tsp Dijon; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1 tsp kosher salt; 1/4 tsp black pepper
- 1 cup flour; 2 large eggs + 2 Tbsp milk (egg wash); 2 cups panko; 1/2 tsp kosher salt; 1/4 tsp pepper; 1/2 tsp smoked paprika
- Neutral oil for frying (1.5–2 quarts) or spray oil for baking
- Dip: 1/2 cup mayonnaise, 1 1/2 Tbsp sriracha, 1/2 tsp smoked paprika, 1 tsp lime juice, 1/2 tsp honey, 1 small garlic clove, salt
- Chives or parsley for garnish
Do This
- 1. Cook macaroni 1 minute shy of al dente; drain.
- 2. Make a thick cheese sauce with butter, flour, milk, and cream; melt in cheeses, season, temper in 1 egg, then fold in pasta.
- 3. Press into a parchment-lined 8-inch pan; chill 2 hours until very firm.
- 4. Portion into 1 1/2-inch balls or squares; freeze 15 minutes.
- 5. Dredge in flour, dip in egg wash, coat with seasoned panko.
- 6. Fry at 350°F for 2–3 minutes (or bake at 425°F for 12–15 minutes) until deep golden. Serve with smoky sriracha-mayo.
Why You’ll Love This Recipe
- Perfect party bite: crunchy outside, ultra-creamy and extra-cheesy inside.
- Flexible cooking: deep-fry for shattering crispness or bake for a lighter version.
- Make-ahead friendly: chill, bread, and hold in the fridge or freezer until guests arrive.
- Bold flavor: smoky sriracha-mayo balances the rich, melty macaroni beautifully.
Grocery List
- Produce: 1 small garlic clove, chives or parsley, 1 lime
- Dairy: Unsalted butter, whole milk, heavy cream, sharp cheddar, low-moisture mozzarella, American cheese (optional), eggs, mayonnaise
- Pantry: Elbow macaroni, all-purpose flour, panko breadcrumbs, Dijon mustard, sriracha, honey, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, neutral oil
Full Ingredients
Mac-and-Cheese Base
- 8 oz (225 g) elbow macaroni
- 3 Tbsp (42 g) unsalted butter
- 3 Tbsp (24 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp kosher salt, plus more for pasta water
- 1/4 tsp freshly ground black pepper
- 6 oz (170 g) sharp cheddar, freshly grated
- 4 oz (115 g) low-moisture mozzarella, freshly grated
- 2 oz (55 g) American cheese, chopped (optional but extra-creamy)
- 1 large egg, beaten (for binding)
Breading and Cooking
- 1 cup (125 g) all-purpose flour
- 2 large eggs + 2 Tbsp milk (egg wash)
- 2 cups (100 g) panko breadcrumbs
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- Neutral oil for frying (canola/peanut), about 1.5–2 quarts (1.4–1.9 L), or spray oil for baking
Smoky Sriracha-Mayo Dip
- 1/2 cup (120 g) mayonnaise
- 1 1/2 Tbsp sriracha (adjust to heat preference)
- 1/2 tsp smoked paprika
- 1 tsp fresh lime juice
- 1/2 tsp honey
- 1 small garlic clove, finely grated or pressed (or 1/4 tsp garlic powder)
- Pinch kosher salt
To Serve
- 2 Tbsp finely snipped chives or chopped parsley
- Flaky sea salt, to finish (optional)
Step-by-Step Instructions
Step 1: Cook the macaroni
Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook until 1 minute shy of al dente (usually 6–7 minutes; check package). Drain thoroughly and spread on a sheet pan for 2–3 minutes to steam off excess moisture. This helps the bites set up firmly later.
Step 2: Make a thick, extra-cheesy sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 60–90 seconds to form a blond roux. Slowly drizzle in the milk and cream while whisking until smooth. Simmer 2–3 minutes until thick enough to coat the back of a spoon.
Whisk in the Dijon, garlic powder, onion powder, salt, and pepper. Remove from heat and add the cheddar, mozzarella, and American cheese (if using). Stir until fully melted and smooth.
Step 3: Bind the mixture and chill until firm
Let the sauce cool for 2 minutes off the heat. In a small bowl, beat the egg. Temper it by whisking in 2–3 tablespoons of the hot cheese sauce, then whisk the egg mixture back into the saucepan. Fold in the cooked macaroni until evenly coated. The mixture should be very thick.
Line an 8-inch (20 cm) square pan with parchment, leaving an overhang. Scrape in the mac-and-cheese and press into an even layer. Cool 10 minutes at room temperature, then cover and refrigerate until very firm, at least 2 hours or up to overnight. For speed, you can chill 45 minutes, then freeze 30 minutes.
Step 4: Portion and pre-chill the bites
Lift the slab of chilled mac-and-cheese from the pan. Use a tablespoon or 1 1/2-tablespoon cookie scoop to portion into balls, or cut into 1 to 1 1/4-inch cubes. Roll or press gently to compact. Arrange on a parchment-lined sheet and freeze for 15 minutes to firm up for breading.
Step 5: Set up a breading station and coat
Place flour in one shallow dish. In a second dish, whisk the eggs with 2 tablespoons milk. In a third dish, combine panko, kosher salt, pepper, and smoked paprika. Working a few pieces at a time, coat each bite in flour (shake off excess), dip in egg wash (let drip), then roll in panko, pressing to adhere. Return to the sheet. Keep chilled while you work.
Step 6: Fry or bake to golden perfection
To fry: Add oil to a heavy pot to a depth of about 2 inches. Heat to 350°F (175°C). Fry bites in batches without crowding, 2–3 minutes per batch, turning once, until deeply golden and crisp. Transfer to a wire rack set over a sheet pan; sprinkle with a pinch of salt while hot.
To bake: Preheat oven to 425°F (220°C). Line a sheet pan with parchment and set a wire rack on top (for best crispness). Lightly spray or brush the bites with oil. Bake 12–15 minutes, turning halfway, until golden and crisp. For extra color, broil 30–60 seconds at the end, watching closely.
Step 7: Mix the smoky sriracha-mayo
In a small bowl, whisk together mayonnaise, sriracha, smoked paprika, lime juice, honey, grated garlic, and a pinch of salt until smooth. Cover and refrigerate until serving.
Step 8: Serve hot with garnish
Arrange the hot bites on a platter with the smoky sriracha-mayo on the side. Sprinkle the bites with snipped chives or parsley and a tiny pinch of flaky sea salt. Serve immediately while the centers are creamy and the crusts are crisp.
Pro Tips
- Shred cheese yourself for the smoothest melt; pre-shredded blends often contain anti-caking agents that can make the sauce grainy.
- Thickness is key: the mac-and-cheese should be very thick before chilling so the bites hold their shape.
- Work cold: keep shaped bites chilled and briefly frozen to make breading easier and reduce blowouts when frying.
- Mind your oil temperature: 350°F is the sweet spot. Too cool equals greasy; too hot browns before the center warms.
- Use the “wet hand/dry hand” method to keep breading tidy and intact.
Variations
- Bacon-Jalapeño: Fold 1/2 cup crisp bacon bits and 1–2 finely diced jalapeños into the mac before chilling.
- Truffle-Herb: Add 1/2 tsp truffle oil to the finished sauce and 2 Tbsp minced parsley to the panko.
- Air Fryer: Air-fry breaded bites at 390°F (200°C) for 8–10 minutes, turning once, until golden.
Storage & Make-Ahead
Make the mac-and-cheese slab up to 2 days ahead; keep covered and refrigerated. Once breaded, the bites can be refrigerated up to 24 hours or frozen up to 2 months. Freeze on a tray, then transfer to freezer bags; fry from frozen at 350°F for 3–4 minutes, or bake at 425°F for 15–18 minutes. Leftover cooked bites keep 3 days refrigerated; reheat on a rack at 400°F for 8–10 minutes (air fryer 380°F for 5–7 minutes). The smoky sriracha-mayo keeps 4 days refrigerated.
Nutrition (per serving)
Approximate for 1/8 of recipe (about 4 bites + 1 1/2 Tbsp dip): Fried version ~520 kcal, 31 g fat, 42 g carbs, 18 g protein, 980 mg sodium. Baked version ~420 kcal, 25 g fat, 43 g carbs, 18 g protein, 930 mg sodium. Values will vary based on oil absorption and exact portion size.
