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Crispy Picky Eater Mac and Cheese Bites Easy Recipe Kids Will Love

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These crispy mac and cheese bites are golden and crunchy on the outside, tender and cheesy on the inside, perfect for picky eaters and quick snacks or dinner sides.

Ingredients

Scale
  • 2 cups (200g) cooked elbow macaroni, drained and cooled
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 1/2 cup (55g) mozzarella cheese, shredded
  • 1/2 cup (120ml) milk, whole or 2%
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (16g) all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 large egg, beaten
  • 1 cup (100g) breadcrumbs, plain or panko
  • Olive oil or vegetable oil for frying

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) elbow macaroni and cook according to package directions (about 7-8 minutes) until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
  2. In a medium saucepan over medium heat, melt 2 tablespoons (28g) butter. Stir in 2 tablespoons (16g) all-purpose flour and cook, whisking constantly, for 1-2 minutes until bubbly but not browned.
  3. Slowly add 1/2 cup (120ml) milk, whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-5 minutes. The sauce should coat the back of a spoon.
  4. Remove from heat and stir in 1 cup (110g) shredded sharp cheddar and 1/2 cup (55g) shredded mozzarella. Stir until fully melted and smooth. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper to taste.
  5. Transfer the cooked macaroni to the cheese sauce and stir gently to coat everything evenly. Let cool slightly, then refrigerate for at least 30 minutes to firm up.
  6. Once chilled, scoop about 1.5 tablespoons (20g) of the mac and cheese mixture and roll into tight balls. Place the formed bites on a baking sheet lined with parchment paper.
  7. Beat 1 large egg in a small bowl. Dip each ball into the egg, then roll in 1 cup (100g) breadcrumbs until fully coated. Place back on the baking sheet.
  8. Chill the coated bites in the fridge for 15-20 minutes to help the coating stick during frying.
  9. Heat about 1/2 inch (1.25cm) of oil in a deep skillet over medium heat until shimmering (about 350°F or 175°C). Fry the bites in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
  10. Use a slotted spoon to transfer the bites to a cooling rack or paper towels to drain excess oil. Serve warm with your favorite dipping sauce or as is.

Notes

Chilling the mac and cheese mixture before shaping and chilling again after coating are crucial to prevent bites from falling apart. Use panko breadcrumbs for a lighter, crunchier coating. Maintain oil temperature around 350°F to avoid burning or greasy bites. Baking is a healthier alternative but yields less crispiness.

Nutrition

Keywords: mac and cheese bites, crispy mac and cheese, kids snack, picky eater recipe, easy mac and cheese, fried mac and cheese balls

Find it online: https://lucydishes.com/crispy-picky-eater-mac-and-cheese-bites-easy-recipe-kids-will-love/