FRIED MACARONI-AND-CHEESE BITES
Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 10 dozen
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
- In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
- Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
- Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
- Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
- Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.
DEEP-FRIED MACARONI AND CHEESE BITES RECIPE
Macaroni and cheese bites are a genius way to use leftover macaroni and cheese. Add jalapeño peppers or bacon to them for a burst of flavor.
Provided by Diana Rattray
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.
- Shape the cold macaroni and cheese into small balls.
- In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.
- Dip the mac and cheese balls in breadcrumbs, then into the beaten eggs, and then in crumbs again.
- Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.
- Remove to paper towels to drain; keep warm while making subsequent batches.
Nutrition Facts : Calories 438 kcal, Carbohydrate 29 g, Cholesterol 64 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, Sodium 381 mg, Sugar 4 g, Fat 32 g, ServingSize 1 to 2 dozen (6 servings), UnsaturatedFat 0 g
KIDS CAN MAKE: MAC 'N' CHEESE BITES
We miniaturized our kids' favorite meal into party-sized poppers. For big and little kids: Let them help measure the ingredients, stir them together and fill the muffin liners. You can make the snacks a day in advance, and warm them up at 350 degrees F for about 5 minutes.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 36 bites
Number Of Ingredients 14
Steps:
- Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F. Line 2 or 3 mini-muffin pans with liners, and coat the liners generously with cooking spray.
- Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain the macaroni and rinse under cold water until cool. Drain again and shake off any excess water.
- Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl. Beat on low speed with an electric mixer until combined (the mixture may have small lumps). Add the macaroni, Cheddar and Monterey jack, and stir until combined.
- Drop heaping tablespoonfuls of the mac 'n' cheese into the prepared muffin liners. Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand. Sprinkle the top of each mac 'n' cheese mound with the buttered breadcrumbs.
- Bake until the cheese is melted and the bites are golden brown, 25 to 30 minutes. Let cool for at least 5 minutes before serving hot or at room temperature. Serve with hot sauce on the side, if desired.
SPICY MAC 'N' CHEESE BITES RECIPE BY TASTY
Here's what you need: kosher salt, elbow macaroni, unsalted butter, all purpose flour, freshly ground black pepper, whole milk, Frank's RedHot® Original Cayenne Pepper Hot Sauce, shredded yellow cheddar cheese, shredded low moisture mozzarella cheese, canola oil, large eggs, water, panko bread crumbs, kosher salt, Frank's RedHot® Original Cayenne Pepper Hot Sauce
Provided by Frank's RedHot
Categories Appetizers
Yield 6 Servings
Number Of Ingredients 15
Steps:
- Make the mac 'n' cheese: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and transfer to a large bowl.
- Return the pot to medium heat. Add the butter, flour, ½ teaspoon salt, and pepper and cook, whisking, for 2 minutes, or until the butter is melted and the mixture is evenly combined. While whisking constantly, slowly pour in the milk and cook until the sauce starts to thicken, 3-4 minutes. Remove the pot from the heat, add the Frank's RedHot® and cheddar cheese, and stir until the cheese is melted.
- Pour the sauce into the bowl with the macaroni and stir until the pasta is well-coated. Let cool for about 20 minutes.
- Assemble the fried mac 'n' cheese: Line a baking sheet with parchment paper. Once the mac 'n' cheese has cooled, add the mozzarella cheese and stir to combine.
- Scoop the mac 'n' cheese mixture into 1½-inch bites, rolling into smooth balls, and place on the prepared baking sheet. Freeze for 20 minutes.
- Heat the canola oil in a heavy deep pot over medium-high heat until the temperature reaches 375°F (190°C).
- In the meantime, in a shallow bowl, whisk together the eggs and water until well-combined. Add the panko bread crumbs to a separate shallow bowl. Coat the mac 'n' cheese bites in the egg wash, then cover completely in the bread crumbs.
- When the oil is hot, add the mac 'n' cheese bites to the hot oil and fry for 2-3 minutes, or until golden brown (work in batches to avoid overcrowding the pot). Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt.
- Arrange the bites on a serving platter and drizzle with Frank's RedHot® or serve in a dish alongside for dipping.
- Enjoy!
- Note: If you don't have a thermometer, test the temperature of the oil using a wooden chopstick. Dip the tip of the chopstick in the oil. The oil is hot enough to fry when bubbles form around the chopstick.
SPICY MACARONI AND CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
- In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
- Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
FRIED MAC AND CHEESE BITES
Melty, crisp, and wildly fun to eat, this finger food may just be your new favorite appetizer.
Provided by Karen Schroeder-Rankin
Time 4h25m
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium-high. Whisk in 1 tablespoon of the flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly. Bring to a simmer over medium-high; simmer, whisking often, until mixture is slightly thickened and lightly coats back of a spoon, about 3 minutes. Reduce heat to low; add Cheddar cheese, Monterey Jack cheese, salt, garlic powder, black pepper, and cayenne pepper, stirring constantly until cheeses melt and mixture is smooth, about 2 minutes. Remove from heat, and stir in macaroni (mixture will be thick).
- Spread mixture evenly in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, pressing plastic wrap directly on surface; chill until firm, at least 3 hours or up to 24 hours.
- Pour oil to a depth of 2 inches into a large Dutch oven; heat over medium-high to 350°F. Meanwhile, scoop 1 portion macaroni mixture into your hands using a 1-ounce (2-tablespoon) scoop, and roll into a ball. Place on a baking sheet lined with parchment paper. Repeat process with remaining macaroni mixture. (You'll have 36 balls total.)
- Whisk together eggs and water in a shallow dish. Place panko in a second shallow dish, and place remaining 1/3 cup flour in a third shallow dish. Working with 1 ball at a time, dredge in flour, and shake off excess. Roll ball in egg mixture; let excess drip off. Roll in panko, pressing to adhere. Return ball to baking sheet. (Balls can be loosely covered with plastic wrap, and chilled until ready to fry, up to 30 minutes.)
- Fry macaroni balls in 6 to 8 batches, turning occasionally, until golden brown on outside and hot and melted on inside, 4 to 5 minutes. Transfer to a paper-towel lined baking sheet to drain. Serve immediately.
BUFFALO MACARONI AND CHEESE BITES
In this vegetarian Buffalo-style appetizer, macaroni and cheese get heated up with Louisiana-style hot sauce, then breaded and baked. These tasty nibbles are served with blue cheese dressing. -Ann Donnay, Milton, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Set the cheese packet from dinner mix aside. In a large saucepan, bring water to a boil. Add macaroni; cook until tender, 8-10 minutes. Drain. Stir in the contents of the cheese packet, milk, cheese sauce and butter., Press 2 tablespoonfuls into greased miniature muffin cups. Cover and refrigerate for 3 hours or overnight., Place the hot sauce, flour, egg and onions in separate shallow bowls. Remove macaroni bites from cups. Dip in the hot sauce and flour, then coat with egg and onions. Place 2 in. apart on a lightly greased baking sheet., Bake at 400° until golden brown, 12-15 minutes. Serve with dressing.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SPICY CHEESE BITES
Classic French nibbles that are devilishly moreish
Provided by Good Food team
Categories Dinner, Snack, Starter, Supper
Time 25m
Yield Makes around 24
Number Of Ingredients 6
Steps:
- Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
- Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
- When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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