Outback Mac and Cheese Bites Recipe
Outback Mac and Cheese Bites bring together two favorites: crispy bites and creamy mac and cheese!I start with a creamy cheese sauce made from sharp cheddar and a splash of cream to keep it rich.Mixing the cooked pasta into the sauce and letting it cool before shaping the bites is a crucial step—it’s the difference between messy and the form you want.Once the macaroni is coated in the cheese sauce, refrigerating the mixture before shaping makes it easier to handle and helps the bites hold their shape.
Ingredients
- 1 lb Elbow Macaroni
- 1/2 cup Butter
- 1/2 cup All-Purpose Flour
- 3 cups Milk
- 1 cup Heavy Cream
- 2 cups Sharp Cheddar Cheese shredded
- 1 cup Bread Crumbs
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- Oil for frying
Instructions
- Start by boiling the elbow macaroni in a large pot of salted water until just tender.
- Drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour until that mixture is smooth.
- Slowly add milk and heavy cream, stirring until it thickens.
- Mix in the sharp cheddar cheese, salt, and pepper until the cheese is melted and everything is combined well.
- Add the cooked macaroni to the cheese sauce.
- Scoop the mixture into small balls once it has cooled slightly.
- Roll them in bread crumbs.
- Place the balls on a baking sheet.
- Chill in the refrigerator for 30 minutes.
- Heat your oil in a deep fryer or skillet.
- Fry the mac and cheese balls in batches until they're golden brown.
- Let them drain on paper towels.
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