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Mac and Cheese Bites

Mac and Cheese Bites

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Ingredients
  

Mac and Cheese

  • 1 cup elbow macaroni uncooked
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • ¾ cup warm milk
  • 1 cup shredded sharp cheddar
  • Salt + pepper

Breading

  • 1 cup flour
  • 2 eggs beaten
  • 1 ½ cups panko breadcrumbs
  • Oil for frying
  • Parsley for garnish optional

Yogurt-Mustard Dipping Sauce

  • 150 g Greek yogurt
  • 1 tbsp French mustard
  • 1 tsp olive oil
  • Chopped cilantro
  • Salt + pepper

Instructions
 

  • Boil your macaroni in salted water until it’s just right, soft but not mushy. Drain it and let it hang out while you make your sauce.
  • Melt the butter, whisk in the flour, and let it bubble for a minute. Pour in the warm milk bit by bit until it thickens. Stir in the cheddar until it melts into creamy bliss. Season with salt and pepper.
  • Gently fold the pasta into the cheese sauce. Pop the whole bowl into the fridge for about two hours. This step helps it firm up so you can shape it later.
  • Scoop the chilled mixture and roll into 1.5-inch balls. This is the part where kids love to help!
  • Roll each ball in flour, then dip into the eggs, then into panko. Make sure they are fully coated, you want that crisp!
  • Mix yogurt, mustard, olive oil, cilantro, salt, and pepper until smooth. It’s tangy, creamy, and so good on the hot bites.
  • Heat oil to 350°F (175°C). Fry the bites in small batches for 2–3 minutes until they turn beautifully golden. Drain on paper towels.
  • Sprinkle with parsley and serve warm with your dipping sauce.