Spicy Breaded Jalapeno Mac and Cheese Bites Recipe
Great for dipping and sharing, these Jalapeno Mac and Cheese Bites are a delicious starter or side dish that can be served at parties, movie night meals or indulgent dinners when you need a little comfort food.
Recipe Overview
Skill Level:
SKILLED BEGINNER
Prep Time:
40 MINUTES (plus chilling time)
Prep-Ahead?
Yes!
Cook Time:
15 MINUTES
What Makes This Recipe Great
A new way to enjoy Macaroni Cheese in bite-size nuggets that are great for dipping and sharing.
Jalapeno Macaroni Cheese Bites can be frozen before frying and cooked straight from the freezer for easy meal-prep when you’re in a hurry.
This recipe is easy to scale up or down, so if you’re cooking for more people, you can easily adjust the amounts for this appetizer recipe to suit your needs.
Check Out More Cheese Bite Recipes:
or try making your own ketchup to dip these in.
Equipment Needed:
- Two Large Saucepans: One for cooking the pasta and the other for making the cheesy sauce.
- Colander: Used to drain the pasta. Place it in the sink before pouring the pasta and water into it to prevent any accidents.
- Whisk: Used to mix the butter and flour (roux) and to ensure a smooth, lump-free cheese sauce. A whisk helps combine ingredients more effectively than a spoon.
- 23cm Square Baking Tin (9 inch): After mixing the macaroni with the cheese sauce, it will be transferred to this tin to set in the fridge. You can use a similar size or a rectangle baking tin if you don’t have a 23cm one.
- Baking Paper: Used to line a square baking tin. This prevents the mac and cheese mixture from sticking to the tin, making it easier to remove and cut into cubes later.
- Three Shallow Dishes: These will be set up as a breading station. One dish will hold flour, another will hold beaten eggs, and the third will hold breadcrumbs mixed with spices.
- Baking Sheet or Plate: Used to hold the breaded mac and cheese bites before they are fried.
- Sharp Knife and Chopping Board: For dicing the jalapenos and slicing the spicy mac and cheese into cubes.
- Large Frying Pan or Cast-Iron Skillet: For frying the cheese bites.
- Slotted Spoon: This is used to carefully lower the mac and cheese bites into the hot oil and remove them once they’re golden brown. The slots allow excess oil to drain away.
Ingredients:
- Elbow Macaroni Pasta: These small pasta shapes are perfect for the mac and cheese bites. They compact together easily so the bites hold their shape well.
- Unsalted Butter: Melted to create the roux for the cheese sauce and adds richness to the dish. We add seasoning in separately so stick with unsalted butter if you can.
- Plain Flour: Combined with butter to make the roux, which thickens the cheese sauce and also used in the breading station for the first stage of coating the bites.
- Whole Milk: Added to the roux to create a smooth and creamy cheese sauce.
- Double Cream: Enriches the cheese sauce, making it extra creamy and luxurious.
- Cheddar Cheese: Melted into the cheese sauce. For the best flavour, use a mature cheddar cheese.
- American Cheese Slices: Added to the cheese sauce for a smooth, melty consistency and classic American cheese flavor.
- Mozzarella Cheese: Provides a stretchy, gooey texture to the cheese sauce.
- Yellow Mustard Powder: Adds a tangy depth of flavour to the cheese sauce.
- Cayenne Pepper: Gives a subtle heat to the cheese sauce, enhancing the overall flavour.
- Jalapenos: Diced and mixed into the mac and cheese for a spicy kick.You can use fresh jalapenos or pickled ones. If you prefer more mild flavour, remove the seeds before dicing.
- Sea Salt and Black Pepper: Used to season the cheese sauce.
- Large Eggs: Beaten and used in the breading station to help the breadcrumbs adhere to the mac and cheese bites.
- Breadcrumbs: Coats the mac and cheese bites, providing a crispy outer layer when fried.
- Paprika, Garlic Powder and Onion Powder: Mixed with the breadcrumbs to add colour and flavour.
- Vegetable Oil: Used for frying the jalapeno mac and cheese bites until they are golden brown and crispy.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions
- Elbow Macaroni Pasta: Use other small pasta shapes like shells or rotini if you don’t have elbow macaroni.
- Cheddar Cheese: Use other melty cheeses like Monterey Jack, Colby, or a sharp white cheddar.
- American Cheese Slices: Substitute with Velveeta or another processed cheese for a similar melty texture.
- Mozzarella Cheese: Replace with provolone or fontina for a similar melty texture.
- Yellow Mustard Powder: Use Dijon mustard or yellow mustard instead.
- Cayenne Pepper: Substitute with hot sauce, chili powder, or red pepper flakes for a different type of heat.
- Jalapenos: Replace with milder peppers like poblanos or bell peppers for less heat.
- Breadcrumbs: Use panko breadcrumbs for an extra crispy coating or crushed crackers/cornflakes for a unique twist.
- Vegetable Oil: Use canola oil, sunflower oil, or peanut oil for frying.
Additions
- Bacon Bits: Add cooked, crumbled bacon to the mac and cheese mixture for a smoky flavour.
- Green Onions: Sprinkle sliced green onions on top of the bites for a garnish.
- Chives: Mix finely chopped chives into the cheese sauce for a mild onion flavor.
- Parmesan Cheese: Mix grated Parmesan cheese into the breadcrumb mixture for an extra savoury boost.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Pre-Grated Cheese: Save time by using pre-grated cheddar and mozzarella. This eliminates the need to grate or slice cheese yourself.
Pre-Made Cheese Sauce: Use a high-quality store-bought cheese sauce instead of making your own. This can significantly reduce prep time.
Ready-Made Mac and Cheese: Buy pre-made macaroni cheese and add in the diced jalapenos before firming up and slicing.
Step-By-Step Guide – How To Make Jalapeno Mac and Cheese Bites
Prep-Ahead Time Saving Tips for Jalapeno Macaroni Cheese Nuggets
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
25 MINUTES
Cook and Cool the Pasta (Save 10 minutes): Cook the elbow macaroni according to package instructions until al dente. Drain and let it cool. Store the cooked pasta in an airtight container in the fridge for up to 2 days. Pre-cooking the pasta saves time during the main preparation.
Make the Cheese Sauce (Save 10 minutes): Prepare the cheese sauce as per the recipe instructions and allow it to cool. Store the sauce in an airtight container in the fridge for up to 3 days. Having the cheese sauce ready eliminates a major step during assembly.
Prepare the Breading Station (Save 5 minutes): Set up the breading station with flour, beaten eggs, and seasoned breadcrumbs in separate shallow dishes. Cover and set aside. The breading station can be prepared a few hours ahead of time and left at room temperature, covered.
Frequently Asked Question
Refrigerating the mixture helps it firm up, making it easier to cut into cubes and ensuring the bites hold their shape during breading and frying.
Gradually whisk in the milk and cream to the roux, ensuring to whisk continuously to avoid lumps. If lumps do form, you can strain the sauce until smooth.
Yes, you can bake them. Preheat your oven to 200°C (400°F) drizzle the bites with a little oil and bake the bites on a parchment-lined baking sheet for 15-20 minutes, turning halfway through, until golden and crispy.
Mastering This Recipe – Expert Tips
- Oil Temperature: Maintain the oil temperature at 175°C (350°F) when frying. Use a thermometer to monitor the temperature, ensuring the bites cook evenly and don’t absorb too much oil or burn too quickly.
- Firm Mac and Cheese: Let the mac and cheese mixture cool completely and chill it for at least 1-2 hours after pressing it down firmly in the baking tin. This makes it firm enough to handle and slice into bites.
- Even Sizing: Try and keep the jalapeno cheese bites a similar size when slicing to ensure they fry evenly.
Storage
Mac and Cheese Bites (Before Frying):
- Fridge: Store the mac and cheese bites in an airtight container in the fridge for 1-2 days before frying.
- Freezer: The unfried mac and cheese bites can be frozen in an airtight container for up to 2 months. When ready to use, fry straight from frozen, giving them a little longer in the oil to ensure they are cooked all the way through.
Fried Mac and Cheese Bites:
- Fridge: Store cooked mac and cheese bites in an airtight container in the fridge for up to 3 days. Allow them to cool completely before storing to prevent moisture build-up.
- Reheating: Oven: Reheat in a preheated oven at 180°C (350°F) for about 10 minutes or until heated through. This method helps maintain the crispiness of the coating. Air Fryer: Reheat in an air fryer at 180°C (350°F) for about 5 minutes. This is a quick way to re-crisp the bites without drying them out.
Spicy Breaded Jalapeno Mac and Cheese Bites
Ingredients
- 250 g Elbow Macaroni Pasta
- 30 g Unsalted Butter
- 100 g Plain Flour
- 380 ml Whole Milk
- 150 ml Double Cream
- 160 g Cheddar Cheese
- 5 Slices American Cheese Slices
- 130 g Mozzarella Cheese
- 1 tsp Yellow Mustard Powder
- 0.5 tsp Cayenne Pepper
- 50 g Jalapenos
- Sea Salt and Black Pepper
- 4 Large Eggs
- 350 g Breadcrumbs
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- Vegetable Oil, For Frying
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in 30 g of flour and cook for 1-2 minutes until the mixture is bubbly and slightly golden (this is your roux).
- Gradually whisk in the milk and heavy cream, making sure there are no lumps. Continue to cook, stirring constantly, until the mixture thickens and begins to bubble.
- Stir in the mustard powder, cayenne pepper, and a pinch of sea salt and black pepper. Mix until well combined.
- Reduce the heat to low and add the cheddar cheese, American burger cheese, and mozzarella cheese. Stir until the cheese is completely melted and the sauce is smooth.
- Dice the jalapenos and remove the seeds if you prefer less heat.
- Add the cooked macaroni and diced jalapenos to the cheese sauce. Stir to coat the macaroni evenly.
- Line a square baking tin with baking paper. Transfer the macaroni cheese mixture to the tin, pressing it down evenly. Refrigerate for at least 1-2 hours, or until it is firm enough to handle.
- Set up a breading station with three shallow dishes: one with the remaining flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper.
- Once the mac and cheese mixture is firm, lift it out of the baking tin and cut into small cubes.
- Dredge each cube in the flour, shaking off the excess. Dip in the beaten eggs, letting any excess drip off, then coat thoroughly with the breadcrumb mixture.
- Repeat the egg and breadcrumb coating on each cube for extra crunch.
- Place the breaded bites on a baking sheet or plate. Cover and refrigerate for 30 minutes to firm up again.
- Heat vegetable oil in a deep pan or fryer to 175°C (350°F). Carefully add the mac and cheese bites in batches, being careful not to overcrowd the pan.
- Fry the bites until golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer the bites to a paper towel-lined plate to drain any excess oil.
- Allow the bites to cool for a couple of minutes but serve while hot. Be cautious, as the centre of the cheese bites will be very hot straight from the pan.
Recipe Notes
- Chill Thoroughly: Ensure the mac and cheese mixture is well-chilled before slicing and breading.
- Maintain Oil Temperature: Keep oil at 175°C (350°F) for a crispy exterior.
- Substitutions:
- Elbow Macaroni: Use small pasta shapes like shells or rotini.
- Cheddar Cheese: Substitute with Monterey Jack, Colby, or sharp white cheddar.
- American Cheese Slices: Replace with Velveeta.
- Storage:
- Refrigerate: Store unfried bites in an airtight container for 1-2 days.
- Freeze: Unfried bites can be frozen for up to 2 months. Fry from frozen, adding a few extra minutes.
- Reheat: Reheat fried bites in the oven at 180°C (350°F) for 10 minutes or air fryer for 5 minutes.
