When the crunchy panko topping on a pan of mac and cheese is sooo good, you put it on 6 sides instead of one 😉 Today I’m sharing this recipe in collaboration with Maille. You guys all know that a legit mac and cheese must have Dijon mustard in it, right? And Maille is the original Dijon mustard and the only brand I use. Super cheesy on the inside and super crunchy on the outside, the format of these Crunchy Mac and Cheese Bites is so great as a party appetizer or as an element on a charcuterie board. Both adults and kids devour these!
Eat well and be well,
Sonia
recipe head notes - air fryer Mac and cheese bites:
1. I don’t have an air fryer - can I fry this on the stovetop?
Yes! You can shallow fry these Mac and cheese bites. Place oil in a large skillet so that it comes up about ¾” up the side (about 2 cups of oil in a 11” skillet). Heat on medium to medium-high until oil reaches 350-375f (175c-190c) or when bubbles rise rapidly up the sides of a wooden chopstick or spatula inserted in the middle. Using tongs, carefully place mac and cheese cubes in the skillet, not touching. Fry in batches and don’t overcrowd the pan. Fry 1-2 minutes or when golden, flip once and fry the other side. Adjust heat as needed to maintain constant oil temperature. Once golden, transfer to a paper towel lined tray for a moment to absorb excess oil, then onto a cooling rack so the bottom stays crispy. Continue with remaining cubes.
AIR FRYER MAC AND CHEESE BITES
Crunchy Air Fryer Mac and Cheese Bites
Ingredients
Instructions
- Preheat oven to 350f (175c). Line a 9” x 13” rectangular baking pan with parchment (you can also use a rectangular casserole dish). In a large pot, bring 3-4 quarts of water to a boil for cooking pasta. Shred cheeses and mix well in large bowl. Set aside.
- Once water is at a boil, add 2 tablespoons of kosher salt or amount needed for water to “taste like the sea”. Cook pasta according to package direction for al dente less one minute. Drain and set aside.
- Rinse out the pot of starchy residue and return it to the stove on medium heat. Melt butter and quickly add flour, whisking 2 minutes until roux is lightly golden but not brown. Slowly whisk in milk, followed by Dijon mustard, smoked paprika, salt and black pepper. Continue cooking 2 minutes on a gentle simmer (do not boil vigorously) until thickened and smooth.
- Off heat, add half the shredded cheese in several additions, stirring until cheese is melted and sauce is smooth. Add cooked pasta and toss to coat well. Note: The mixture should be fairly thick and not as wet/saucy as mac and cheese is typically at this stage, since this will be baked, cooled and cut into cubes for mac and cheese bites. Do a final taste and season with salt and pepper only if needed.
- Transfer half the mixture into baking pan, sprinkle with half of remaining cheese, followed by the rest of the mac and cheese mixture. Spread to get an even, flat surface. Top with remaining shredded cheese. Bake for 30 minutes or whenever it is bubbling and the top is very lightly golden. Cool completely to room temperature. I usually make this the night before so I transfer it into the fridge overnight but you can proceed with the recipe as soon as the mac and cheese is fully cooled and set, and can be cut into cubes easily.
- Use the parchment paper flaps to lift and transfer mac and cheese onto a cutting board. Cut into cubes approximately 1½” (6 x 8 which means you should have 48 cubes).
- Set out three shallow dishes. Place flour in the first dish, egg whisked with water and salt in the second dish, and panko in the third dish. Dredge each mac and cheese cube in flour on all sides, shake off excess, dip in egg wash and coat well with panko all over. Place on rack and repeat with remaining cubes.
- Preheat air fryer at 360f (180c) for 5 minutes. If using, place parchment liner in drawer. Spray bottom of air fryer basket with a light coating of oil. In batches, arrange mac and cheese cubes in a single layer, with about ¾” spacing around each piece to ensure even heat all around. Spray with oil. Air fry 5 minutes, flip, spray again with oil, and air fry 5 minutes more. Transfer batches to cooling rack and continue with remaining cubes.
- To serve: Sprinkle flakey salt on top of mac and cheese cubes while still hot. Enjoy!
- See recipe note for shallow frying instructions.
Notes
To shallow fry: Place oil in a large skillet so that it comes up about ¾” up the side (about 2 cups of oil in a 11” skillet). Heat on medium to medium-high until oil reaches 350-375f (175c-190c) or when bubbles rise rapidly up the sides of a wooden chopstick or spatula inserted in the middle. Using tongs, carefully place mac and cheese cubes in the skillet, not touching. Fry in batches and don’t overcrowd the pan. Fry 1-2 minutes or when golden, flip once and fry the other side. Adjust heat as needed to maintain constant oil temperature. Once golden, transfer to a paper towel lined tray for a moment to absorb excess oil, then onto a cooling rack so the bottom stays crispy. Continue with remaining cubes.
Nutrition Facts
Calories
157Fat
8 gSat. Fat
4 gCarbs
13 gFiber
1 gNet carbs
13 gSugar
2 gProtein
8 gSodium
224 mgCholesterol
35 mgDisclaimer: Nutritional information is per serving. It is auto-generated and may not be 100% accurate. Use as a guideline only.
This post was sponsored by Maille. Thank you for supporting the brands that enable me to share free content like this with you!