Crispy Baked Mac Cheese Bites (Printer-Friendly Version)
Golden baked macaroni balls coated in toasted panko with creamy cheese inside, great for tasty appetizers or snacks.
# What You'll Need:
→ Macaroni and Cheese
01 -
Cold cooked macaroni and cheese, 1.5 tablespoons per bite
→ Coating
02 -
All-purpose flour, for dredging
03 -
Large eggs, whisked
04 -
Panko breadcrumbs, toasted
05 -
Salt, to season breadcrumbs
# Steps to Follow:
01 -
Preheat the oven to 400°F. Spread panko breadcrumbs in a single layer on a lined baking sheet and toast for 5-6 minutes until golden brown, stirring halfway. Remove and let cool.
02 -
Using a #40 cookie scoop (about 1.5 tablespoons), portion cold macaroni and cheese and roll gently into uniform balls by hand to ensure even cooking.
03 -
Place the formed macaroni balls on a baking sheet or in muffin tins and freeze for 15-20 minutes until firm to facilitate coating.
04 -
Set up three shallow dishes: one with all-purpose flour, one with whisked eggs, and one with toasted panko breadcrumbs seasoned with salt.
05 -
Dip each frozen ball sequentially into the flour, then eggs, then breadcrumbs, pressing breadcrumbs firmly to ensure an even, complete coating.
06 -
Arrange coated balls on a wire rack placed on a baking sheet. Lightly spray with cooking spray and bake at 400°F for 20-25 minutes until edges are golden and crispy.
# Additional Tips:
01 -
To maximize crispiness, toasting the panko breadcrumbs beforehand is recommended but optional.
02 -
Macaroni and cheese must be chilled thoroughly before shaping to maintain ball integrity.
03 -
These bites can also be cooked in an air fryer at 350°F for 10-15 minutes for a faster, crispy finish.
04 -
Store leftovers in an airtight container refrigerated for up to 7 days or freeze unbaked balls for up to 2 months.