These Smoked Gouda Mac and Cheese Bites are ooey-gooey nuggets of comfort! With a rich and creamy cheese sauce, they pack a delicious smoky flavor, perfect for sharing or snacking.
Seriously, who can resist cheesy goodness in a crispy bite? I love serving them at parties, but let’s be honest, they rarely make it to the guests! 🤫
Key Ingredients & Substitutions
Macaroni: Elbow macaroni is a classic choice, but feel free to use any small pasta shape like shells or cavatappi. They all hold onto that cheesy goodness just fine!
Smoked Gouda: This cheese gives a lovely smoky flavor. If you can’t find it, a mix of cheddar and a little liquid smoke can mimic the taste. Regular Gouda also works in a pinch!
Cheddar Cheese: Sharp cheddar adds great flavor. You could swap it for Monterey Jack for a mellower taste or use a different cheese like Gruyère for more richness.
Panko Breadcrumbs: They create a crispy coating. Regular breadcrumbs will do, but they won’t be as crunchy. Experiment with flavored breadcrumbs for a fun twist!
How Can I Ensure Crispy Coating on My Mac and Cheese Bites?
Getting the coating just right can be tricky! Here are some tips for a perfect crispy layer:
- First, let the mac and cheese mix cool completely. This helps it hold together when shaping.
- When breading, make sure to cover the bites evenly in flour, then egg, and finally panko. This three-step process is key!
- Use a thermometer to keep your oil at 350°F (175°C). If it’s too hot, the bites will burn; if it’s too cool, they will absorb oil and turn soggy.
- Don’t overcrowd the pot when frying. Work in small batches for an even fry!
With these tips, you’ll have those yummy bites crispy on the outside and cheesy on the inside. Enjoy!
Smoked Gouda Mac And Cheese Bites
Ingredients You’ll Need:
For the Mac and Cheese:
- 8 oz elbow macaroni
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Coating and Frying:
- 1 cup all-purpose flour (for coating)
- 2 large eggs
- 2 cups panko breadcrumbs
- Vegetable oil for frying
- Fresh parsley, chopped (for garnish)
- Optional: dipping sauce such as ranch or garlic aioli
Time Needed:
This recipe takes about 30 minutes to prepare and cook, and an additional hour to chill the mac and cheese mixture, making a total of about 1 hour and 30 minutes. Most of the time is spent waiting for the mixture to cool, so it’s a good opportunity to get everything else ready!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by cooking the elbow macaroni according to the package directions in a pot of salted water until it’s al dente (firm to the bite). Once cooked, drain the macaroni in a colander and set it aside to cool.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, and cook it for about 1-2 minutes until it’s lightly golden but not browned. Gradually whisk in the whole milk, continuing to stir until the mixture thickens and is smooth, which should take about 5 minutes. Remove the saucepan from heat and stir in both the smoked Gouda and sharp cheddar cheese until it’s melted and creamy. Then add the mustard powder, garlic powder, salt, and pepper to taste.
3. Combine Mixtures and Chill:
Add the drained macaroni to your cheese sauce and stir well until it’s thoroughly mixed. Let this mixture cool to room temperature, then cover it and refrigerate for at least 1 hour or until it’s firm enough to shape into bites.
4. Prepare for Breading:
Set up your breading station by placing flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third dish. This will help you coat the mac and cheese bites easily!
5. Shape and Coat the Bites:
Once the mac and cheese mixture is chilled, scoop out tablespoon-sized portions and shape them into small balls or ovals. Next, coat each one in flour first, then dip it into the egg wash, and finally roll it in the panko breadcrumbs until each bite is evenly covered.
6. Fry the Bites:
In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C). Fry the mac and cheese bites in batches until they turn golden brown and crispy, typically around 2-3 minutes per batch. Make sure not to overcrowd the pot to ensure even cooking.
7. Serve and Enjoy:
Once fried, drain the bites on paper towels to remove excess oil and keep them warm. Garnish with fresh chopped parsley and serve them alongside your favorite dipping sauce, like ranch or garlic aioli. Enjoy your delicious, crispy bites!
These Smoked Gouda Mac And Cheese Bites are sure to be a hit! Perfect for parties or just a cozy night in. 😊
Can I Use Different Cheeses in This Recipe?
Absolutely! While smoked Gouda and sharp cheddar give a wonderful flavor, feel free to experiment with other cheeses. Monterey Jack or Gruyère also work well, and you can mix different cheeses to match your taste.
Can I Make These Vegetarian-Friendly?
Yes, this recipe is already vegetarian-friendly! Just make sure to use vegetarian-friendly cheeses and ensure any sauces served on the side, like ranch, are also vegetarian.
How Can I Store Leftover Mac and Cheese Bites?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.
Can I Freeze These Bites?
Yes, you can freeze the unbreaded mac and cheese bites! After shaping them, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Fry them straight from frozen when you’re ready to enjoy!
