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Crispy Mac and Cheese Bites

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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.