Mac and Cheese Bites

Cook the pasta in salted boiling water until just al dente (about 2 minutes under package time), then drain and set aside to cool slightly.

Melt butter in a saucepan over medium heat; whisk in flour to form a roux and cook, stirring, for 1–2 minutes until light golden.

Gradually add milk while whisking to avoid lumps; continue cooking and stirring until thickened, about 3–4 minutes.

Remove from heat and stir in shredded cheddar, parmesan, salt, pepper, and any optional seasonings (garlic powder, paprika) until fully melted and smooth.

Fold the cooled pasta into the cheese sauce until evenly coated; spread on a parchment-lined baking sheet and refrigerate for at least 1 hour, or until firm enough to scoop.

Set up three shallow bowls: one with beaten eggs, one with breadcrumbs, and a clean plate for drying. Scoop chilled mac and cheese mixture into 1-inch balls or rough chunks.

Dip each bite into beaten egg, then coat generously with breadcrumbs, pressing gently to adhere. Place on the drying plate.

Heat oil to 350°F in a deep heavy pot or fryer. Working in batches, fry bites for 2–3 minutes until golden brown on all sides.

Transfer to a paper towel-lined plate using a slotted spoon; season lightly with salt while still hot.

Serve warm alongside your choice of dipping sauce (ketchup, sriracha mayo, ranch, or marinara) and enjoy immediately for the crispiest texture.