Crispy Mac and Cheese Bites
Ingredients
- 1-pound processed cheese product, such as Velveeta
- ¾ cup evaporated milk
- ¼ cup half-and-half
- ¼ cup unsalted butter
- ¼ tsp. kosher salt
- 1 cup American cheese, shredded
- 1-pound elbow macaroni
- 6 cups thick-shredded cheddar-jack blend
- 1-½ cups whipped cream cheese
- 1 cup pickled jalapeños, chopped, optional
- 1 cup pulled pork or chopped brisket, optional
- 2 cups all-purpose flour
- 6 eggs, beaten
- 6 cups panko breadcrumbs
- Avocado oil spray
Instructions
- In a 4-quart sauce pot, over medium-low heat, slowly melt the cheese product with the evaporated milk, half-and-half, butter and kosher salt; stir frequently.
- Once the cheese sauce is silky smooth, melt in the shredded American cheese; set aside.
- Bring a pot of salted water to a boil; cook the elbow macaroni for 2 minutes less than the directions on the box; strain the macaroni and combine with the cheese sauce; stir to combine and transfer the mixture to a food-safe container and completely cool in the refrigerator overnight.
- The next day, mix the shredded cheddar-jack and whipped cream cheese into the mac and cheese.
- Fold in the pickled jalapeños and pulled pork or chopped brisket, if using.
- Portion the mac and cheese into 1-ounce portions and roll each into a ball.
- Once all the mac and cheese balls are rolled, set up the standard breading procedure by having three medium-sized bowls: the first with flour, the second with beaten eggs and the third with panko breadcrumbs.
- Line a baking tray with parchment paper.
- Working in batches, first roll the mac and cheese balls in the flour to completely coat the exterior.
- Next, transfer the balls to the bowl with the eggs and allow them to soak in the egg for at least 30 seconds so that the flour fully absorbs the egg.
- Next, transfer the balls to the breadcrumb bowl and toss to coat.
- Transfer the breaded bites to the prepared baking tray.
- Pre-heat the oven to 375F.
- Lightly spray the bites with avocado oil, place in the pre-heated oven and bake for 15 to 20 minutes, or until the exterior is golden brown and the insides are hot and molten.
Notes
These can be frozen before baking; place in an air tight container or zip lock bag; one layer per container or zip lock bag; place in the freezer; pull out as many as need when ready to eat.