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Crispy Potato Mac and Cheese Bites: Irresistibly Crunchy!

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These Potato Mac and Cheese Bites are a delightful combination of creamy mac and cheese and fluffy potato, all wrapped in a crunchy coating. Perfect for parties or as a cozy snack, they are sure to impress with their irresistible crunch and gooey filling.

Ingredients

Scale
  • 1 cup elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 2 large russet potatoes (about 1 pound)
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (Panko or regular)
  • 1 teaspoon Italian seasoning
  • Oil for frying (vegetable or canola oil)

Instructions

  1. Begin by boiling 4 cups of salted water in a large pot. Add 1 cup of elbow macaroni and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and set aside, ensuring not to overcook the pasta as it will cook further when mixed with the cheese.
  2. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, add 2 tablespoons of all-purpose flour, whisking continuously for about 1-2 minutes until it forms a light roux. Look for a slightly golden color and a nutty aroma, which indicates it's ready.
  3. Slowly pour in 1 cup of whole milk while whisking vigorously to avoid lumps. Cook for about 3-5 minutes until the mixture thickens and coats the back of a spoon. If it’s too thick, add a splash more milk.
  4. Reduce the heat to low and stir in 1 cup shredded sharp cheddar cheese and 1/2 cup shredded mozzarella cheese until melted and smooth. Add 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and salt and pepper to taste. This should take about 2 minutes; make sure to remove it from heat once the cheese is fully incorporated.
  5. Next, peel and boil 2 large russet potatoes in salted water until fork-tender, approximately 15-20 minutes. Drain and mash them in a bowl, then mix in 1/4 cup sour cream, 1/4 cup grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika if using. Set aside to cool slightly.
  6. In a large mixing bowl, combine the cooked macaroni with the cheese sauce, mixing until well incorporated. Then, fold in the mashed potato mixture until fully combined. This creates the delicious filling for your bites.
  7. Prepare for coating: In one bowl, place 1 cup all-purpose flour; in a second bowl, beat 2 large eggs; and in a third bowl, mix 1 cup breadcrumbs with 1 teaspoon Italian seasoning. Make sure to set up a proper assembly line to avoid a messy kitchen!
  8. Using your hands, scoop out about a tablespoon of the mac and cheese filling, roll it into a ball, then dip it in the flour, followed by the beaten eggs, and finally coat it thoroughly with breadcrumbs. Repeat until all filling is used up, placing the coated bites on a baking sheet.
  9. Heat oil in a deep skillet over medium heat until it reaches 350°F (175°C). Carefully add the bites in batches, frying for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy bites.
  10. Once golden, remove the bites with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Serve warm and enjoy the delightful crunch and gooey filling!

Nutrition

Keywords: Allow the filling to cool for about 10 minutes before coating to prevent falling apart during frying. For extra crunch, consider mixing some crushed cornflakes or additional Panko into your breadcrumb mixture.

Find it online: https://crumella.com/crispy-potato-mac-and-cheese-bites-irresistibly-crunchy/