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Recipe Summary

prep:
30 mins
cook:
7 mins
fry:
4 mins
total:
41 mins
Servings:
30
Yield:
30 bites
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly
    salted water to a boil. Add
    macaroni and cook 7 minutes
    or per package directions; drain.

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  • Meanwhile, melt butter in a
    saucepan over medium heat.
    Whisk in flour, cooking until
    bubbly. While whisking, add
    1 1/4 cups of the milk in a thin
    stream. Season with salt, black
    pepper and cayenne. Bring to
    a simmer and cook 2 minutes.
    Remove from heat and mix in
    1 cup of the cheddar and the
    American cheese. Fold into
    macaroni in a large bowl. Let
    cool slightly, then stir in
    mozzarella and remaining
    1 cup cheddar. Spread mac
    and cheese onto a rimmed
    sheet. Cover with plastic and
    refrigerate overnight.

  • Use a scoop to spoon out
    about 1/4 cup of the mixture at
    a time and shape into 2- to
    3-inch balls, compressing
    slightly.

  • Whisk eggs with remaining
    1/4 cup milk. Dip balls in egg
    mixture, then coat in panko.

  • Heat oil in a deep 4-quart
    pot to 360° on a deep-fry
    thermometer. Fry 6 or 7 mac
    and cheese bites at a time for
    3 to 4 minutes per batch, until
    golden. Serve immediately.

Nutrition Facts

200 calories; fat 14g; cholesterol 31mg; saturated fat 5g; carbohydrates 13g; protein 6g; sodium 255mg.
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