1. Cook the Pasta

Begin by cooking your elbow macaroni or pasta of choice according to the package instructions. Be sure to cook the pasta al dente, as it will continue to soften when combined with the cheese sauce. Once the pasta is cooked, drain and set it aside.

2. Prepare the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Stir the flour constantly for about 1-2 minutes to cook it without letting it brown. This step is important to avoid any raw flour taste in the cheese sauce.

Next, slowly pour in the milk (or heavy cream for a richer sauce), whisking constantly to avoid any lumps. Continue whisking the mixture until it begins to thicken, about 3-5 minutes.

Once the sauce has thickened to your desired consistency, add the shredded cheddar cheese and mozzarella (if using). Stir until the cheese has melted completely and the sauce is smooth. You can also add a teaspoon of Dijon mustard for extra flavor, but this is optional.

Season the cheese sauce with salt and pepper to taste. Make sure to taste test the sauce and adjust the seasoning if necessary. Once the sauce is ready, remove it from the heat.

3. Combine the Cheese Sauce with the Pasta

Add the drained cooked pasta to the cheese sauce and stir until the pasta is well-coated. Let the mixture cool for 10-15 minutes at room temperature. This is crucial because the mac and cheese mixture needs to firm up slightly so that it holds together when shaped into bites.

4. Shape the Mac and Cheese Bites

Once the mixture has cooled, it will be easier to handle. Using your hands or a spoon, take a small amount of the mac and cheese mixture and roll it into a ball or press it into a bite-sized shape. Repeat this process until all the mac and cheese mixture is shaped into balls or bites. Place them on a baking sheet lined with parchment paper or a tray for easy handling.

5. Prepare the Coating

In a shallow bowl, place the flour. In another shallow bowl, beat the two eggs. In a third bowl, place the panko breadcrumbs and season them with paprika, garlic powder (if using), salt, and pepper.

Dredge each mac and cheese bite first in the flour, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs. Make sure the bites are fully coated with each layer to ensure the crispiest texture.

6. Frying Method (Optional)

If you’re frying the mac and cheese bites, heat vegetable oil in a large pan or deep fryer over medium-high heat. The oil should be about 350°F (175°C). Gently lower the coated mac and cheese bites into the hot oil, being careful not to overcrowd the pan. Fry them in batches for about 3-4 minutes, or until they are golden brown and crispy on all sides.

Once fried, remove the bites from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them cool for a few minutes before serving.

7. Baking Method (Optional)

If you prefer to bake the bites, preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or drizzle with olive oil. Arrange the coated mac and cheese bites on the baking sheet, ensuring they are spaced evenly.

Bake the bites for 15-20 minutes, or until they are golden brown and crispy on the outside. You can flip the bites halfway through the baking time to ensure even crispiness on all sides. Remove from the oven and let cool for a few minutes.

8. Serve the Crispy Mac and Cheese Bites

Once your crispy mac and cheese bites are ready, serve them hot with your favorite dipping sauce. Some great options include marinara sauce, ranch dressing, or a spicy buffalo sauce. Enjoy the perfect combination of creamy, cheesy filling and crispy, crunchy coating!