Crispy Baked Mac Cheese Bites (Ready-to-Print Version)
Golden, crispy baked macaroni and cheese bites with a crunchy panko coating and creamy center.
# What You’ll Need:
→ Main
01 -
Cold cooked macaroni and cheese, approximately 1.5 tablespoons per bite
→ Breading
02 -
All-purpose flour for coating
03 -
2 large eggs, whisked
04 -
1 cup panko breadcrumbs, toasted
05 -
1/4 teaspoon salt, mixed with breadcrumbs
# Step-by-Step Guide:
01 -
Spread panko breadcrumbs evenly on a baking sheet and toast in a 400°F (200°C) oven for 5 to 6 minutes, stirring halfway through until golden brown. Remove and let cool.
02 -
Using a #40 cookie scoop (approximately 1.5 tablespoons), portion the cold macaroni and cheese and roll each portion into a uniform ball with your hands to ensure even cooking.
03 -
Place the macaroni and cheese balls onto a baking sheet or muffin tins and freeze for 15 to 20 minutes until firm to facilitate easier breading.
04 -
Arrange three shallow dishes containing all-purpose flour, whisked eggs, and toasted breadcrumbs combined with salt, respectively.
05 -
Dip each frozen ball first into flour, then into the whisked eggs, and finally press into the breadcrumb mixture, ensuring complete and even coating.
06 -
Place the breaded balls on a wire rack set over a baking sheet, lightly spray with cooking spray, and bake at 400°F (200°C) for 20 to 25 minutes until edges are golden brown and crispy.
# Handy Tips:
01 -
For extra crispiness, toasting the breadcrumbs prior to breading is recommended.
02 -
If using freshly prepared macaroni and cheese, refrigerate for at least one hour before shaping.
03 -
These bites can be air-fried at 350°F (180°C) for 10 to 15 minutes in small batches for a faster, crispy option.
04 -
Freeze uncooked, breaded bites on a tray for one hour before transferring to storage containers for best reheating results.