Crispy Mac and Cheese Bites

1Cook the macaroni according to package instructions, drain, and set aside.

2In a saucepan over medium heat, melt the butter (2 tablespoons). Add the flour and whisk continuously for about 1-2 minutes until it forms a roux.

3Gradually add the milk (½ cup) to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.

4Add the shredded cheddar cheese (2 cups) and grated Parmesan cheese (½ cup) to the saucepan. Stir until the cheese is completely melted and the sauce is smooth.

5Season the cheese sauce with garlic powder (½ teaspoon), onion powder (½ teaspoon), paprika (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon). Stir to combine.

6Add the cooked macaroni (2 cups) to the cheese sauce and mix well until all the macaroni is coated with the sauce. Let the mixture cool to room temperature.

7Once cooled, shape the mac and cheese mixture into small bite-sized balls and place them on a baking sheet lined with parchment paper. Freeze the balls for at least 1 hour to firm up.

8In a shallow bowl, beat the eggs (2 large). In another shallow bowl, combine the breadcrumbs (1 cup) and panko breadcrumbs (½ cup).

9Heat oil in a deep fryer or large pot to 350°F (175°C).

10Dip each mac and cheese ball into the beaten eggs (2 large), then roll in the breadcrumb mixture to coat evenly.

11Carefully place the coated mac and cheese balls into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Fry in batches to avoid overcrowding.

12Remove the mac and cheese bites from the oil and drain on a paper towel-lined plate.

13Serve the crispy mac and cheese bites warm with your favorite dipping sauce.