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Crunchy Mac and Cheese Squares turn everyday comfort food into mouthwatering appetizers. These golden-brown treats wrap all the velvety richness of scratch-made macaroni and cheese inside a crunchy crumb exterior. The mix of crispy bacon and dual cheese blend pushes them beyond tasty to downright addictive.
An Unforgettable Finger Food
Each mouthful gives you that wonderful mix of textures from the snappy outer coating to the smooth cheesy middle. Bacon brings a punchy savory kick that makes them hard to put down. You can make them ahead too, so they work great for gatherings or whenever you want something impressive.
What You'll Need to Make These
- 8 slices bacon: Fried till crunchy and chopped finely. Keep 2 tablespoons of the leftover fat for added taste.
- 1 pound elbow macaroni: Boil for just 7 minutes to stay slightly firm as it'll cook more later.
- 2 tablespoons bacon fat: You can use plain butter if you want.
- 1/4 cup all-purpose flour: With another 2 cups set aside for the outer layer.
- 3 cups whole milk: Gently warmed for better blending.
- 1 teaspoon each garlic and onion powder.
- 1/4 teaspoon each cayenne and nutmeg: Tweak the cayenne if you want more kick.
- 2 cups sharp cheddar: Hand-grated from a block works best.
- 2 cups Monterey Jack: Grate it fresh for smoothest melting.
- 4 large eggs: Thoroughly whisked for coating.
- 3 cups panko breadcrumbs: They give the best crunch.
- 2 quarts vegetable oil: For cooking keep at 350°F.
Making It Happen
- Whip Up Your Sauce
- Warm bacon fat in big saucepan over medium flame. Stir in 1/4 cup flour and cook for 2 minutes until light brown. Slowly pour in warm milk while stirring nonstop until it thickens in about 5 minutes. Add your spices. Take off heat and mix in all cheese until smooth.
- Combine and Cool
- Stir pasta and bacon bits into your cheese mixture until fully coated. Put everything in a 9x13 dish lined with plastic wrap with extra hanging over. Press plastic right onto the food. Cool in fridge for at least 2 hours or overnight until solid.
- Get Ready for Coating
- Make three stations: one with 2 cups flour, one with beaten eggs, one with seasoned breadcrumbs. Cut your chilled mix into 1-inch chunks. Keep them cold as you work.
- Coat Each Chunk
- Roll each square first in flour and tap off the extra, then dip in egg letting drips fall off, then roll in panko pressing lightly so it sticks. Put them on a paper-lined tray.
- Fry Them Up
- Heat oil to 350°F checking with a thermometer. Cook 6-8 pieces at once for 2-3 minutes until golden. Drain on paper towels and sprinkle with salt right away.
Tips for Best Results
- Don't use bagged shredded cheese as it won't melt right into the sauce.
- Pop the coated bites in the freezer for 15 minutes before frying to help them keep their shape.
- Watch that oil temp stays at 350°F with a good thermometer.
- Don't crowd the pan when frying or your oil will cool down too much.
Answers to Your Questions
- Planning ahead: You can freeze the ready-to-cook bites for up to 2 months. Cook them frozen but add 1-2 extra minutes.
- Oil options: Vegetable, canola or peanut oil all do the job with their high cooking temps.
- Want to bake instead: Put them on a lined baking sheet, spray with cooking spray, cook at 400°F for 15-20 minutes, flipping once.
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Common Questions
- → Why let the mac and cheese chill?
Letting it firm up in the fridge for several hours makes cutting and coating way easier without it falling apart.
- → What does freezing before frying do?
It keeps the squares intact while frying and helps the crust stick better. Plus, the cold prevents the center from overcooking.
- → Can I prep these beforehand?
Yes, bread and freeze them up to a month in advance. Pop them directly from the freezer into hot oil, and just add an extra minute or two to fry time.
- → What's the deal with bacon grease?
Bacon grease amplifies the smoky flavor in the sauce. If you don't have it, butter works, but it won't have that signature smokiness.
- → Why coat with flour first?
Flour helps the egg stick better, which then holds the breadcrumbs in place for a super crispy finish.