Fried Mac and Cheese Bites

By Sprig Originals ✓ · cooked up in Sprig

A stiff, extra-cheesy baked mac is chilled overnight until sliceable, cut into cubes, then triple-breaded in panko and fried until the shell shatters and the middle goes molten. The overnight chill is the whole trick — it's what keeps the cheese inside the crumb instead of in your oil. Air fryer instructions included for a lighter version.

Ingredients

• 8 oz elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly grated nutmeg
• 1 1/4 tsp kosher salt
• 8 oz sharp yellow cheddar, coarsely grated
• 4 oz fontina or Gruyère, coarsely grated
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 large egg, beaten

• 1 cup all-purpose flour
• 3 large eggs
• 2 tbsp water
• 3 cups panko breadcrumbs
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 2 quarts neutral oil for frying (peanut, canola, or vegetable)

• 1 head garlic
• 3 tbsp olive oil
• 1 28-oz can whole peeled San Marzano tomatoes, crushed by hand
• 1/2 tsp dried oregano
• 1 pinch sugar
• 3 sprigs fresh basil
• to taste kosher salt

• 2 tbsp finely chopped flat-leaf parsley
• 2 tbsp finely grated Parmigiano-Reggiano
• to taste flaky sea salt

Instructions

1. DAY 1 — Line a 9x9-inch baking pan with parchment, letting it overhang two sides. Bring a large pot of well-salted water to a boil and cook the macaroni 2 minutes past al dente, about 9-10 minutes — soft pasta cuts into clean cubes, chewy pasta crumbles. Drain well and spread on a sheet pan to stop the cooking.
2. In a large saucepan over medium heat, melt the butter, whisk in the flour, and cook 2 minutes until it smells nutty but stays pale. Whisk in the warm milk in three additions, bringing it back to a simmer each time. Cook 4-5 minutes, whisking, until very thick — thicker than you'd want for regular mac, like soft pudding.
3. Off the heat, whisk in the Dijon, onion powder, cayenne, nutmeg, and 1 1/4 tsp salt. Add the cheddar, fontina, and Parmesan in handfuls, stirring until each melts before adding more. Let the sauce cool for 5 minutes, then whisk in the beaten egg — this is the binder that lets the cubes hold their shape when they hit hot oil.
4. Fold in the drained macaroni until every piece is coated. Scrape into the parchment-lined pan and press down firmly with an offset spatula or the back of a greased measuring cup until the surface is flat and compact with no air pockets. Cover with plastic wrap pressed to the surface and refrigerate at least 8 hours, ideally overnight. It must be cold and sliceable — this is non-negotiable.
5. DAY 1 (optional) — Make the marinara. Heat the oven to 400°F. Slice the top off the garlic head, set it on foil, drizzle with 1 tbsp olive oil, wrap, and roast 40 minutes until soft and caramelized. Squeeze the cloves into a saucepan with the remaining 2 tbsp olive oil, mash with a fork, and cook 1 minute. Add the crushed tomatoes, oregano, and sugar; simmer 25 minutes, stirring occasionally, until thickened. Stir in the basil, season with salt, and remove the sprigs. Refrigerate or hold warm.
6. DAY 2 — Lift the chilled mac slab out by the parchment onto a cutting board. Trim the edges square, then cut into 36 cubes (a 6x6 grid, about 1 1/4 inches each). Wipe your knife between cuts. Return the cubes to a parchment-lined sheet pan and freeze 20 minutes while you set up breading — firmer cubes bread more neatly.
7. Set up three shallow dishes: flour in the first; eggs beaten with the water in the second; panko tossed with garlic powder and 1 tsp salt in the third. Working with a few cubes at a time, coat in flour and tap off the excess, dip in egg letting it drip, then press into panko, packing crumbs onto all six sides with your palm. For an armored shell, dip the crumbed cube back into egg and into panko a second time. Set on a rack.
8. Chill the breaded cubes on the rack for at least 20 minutes (or freeze up to 1 month). Meanwhile, heat 2 inches of oil in a heavy Dutch oven to 360°F on a thermometer.
9. Fry in batches of 6-8, never crowding, for 2 to 2 1/2 minutes, turning once, until deep golden brown all over. Lift out with a spider or slotted spoon to a rack set over a sheet pan and immediately shower with flaky salt. Let the oil recover to 360°F between batches; if you smell scorched crumbs, strain the oil. Frying from frozen adds about 1 minute.
10. AIR FRYER — Spray the breaded cubes generously on all sides with oil until no dry white crumbs remain; dry panko will not brown. Arrange in a single layer with space between them and cook at 400°F for 9-11 minutes, turning and re-spraying at the halfway point, until browned and hot through.
11. Rest the bites 2 minutes — the centers are lava straight out of the oil. Pile them on a platter, scatter with parsley and Parmesan, and serve with a bowl of warm roasted garlic marinara for dipping.

Chef's tips

Nutrition (per serving, estimated)

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