Crispy Mac and Cheese Bites (Print Version)

# Ingredients:

→ Mac and Cheese Base

01 - 284g bacon (about 14 strips), chopped
02 - 227g elbow macaroni
03 - 30g bacon grease or unsalted butter
04 - 16g all-purpose flour
05 - 270ml milk

→ Seasonings

06 - 1 teaspoon fine sea salt
07 - ½ teaspoon black pepper
08 - ½ teaspoon garlic powder
09 - ⅛ teaspoon cayenne pepper
10 - ⅛ teaspoon ground nutmeg

→ Cheese

11 - 227g sharp cheddar cheese, shredded
12 - 227g Monterey Jack cheese, shredded

→ Breading

13 - 125g all-purpose flour
14 - ¼ teaspoon fine sea salt
15 - ⅛ teaspoon black pepper
16 - ⅛ teaspoon onion powder
17 - 2 large eggs, beaten
18 - 180g seasoned panko breadcrumbs
19 - Vegetable oil for frying

# Instructions:

01 - Bake bacon at 400°F for 10-15 minutes until crispy. Chop and reserve 2 tablespoons grease.
02 - Cook macaroni for 7 minutes, drain and rinse with cold water.
03 - Make roux with bacon grease and flour. Add milk and seasonings, simmer 2 minutes. Stir in cheeses off heat.
04 - Mix sauce with pasta and bacon. Spread in lined 9x9 pan. Refrigerate 3 hours or overnight.
05 - Cut into 36 squares or scoop into balls. Coat in flour, egg, then panko. Freeze until ready to fry.
06 - Deep fry at 360-370°F for 4-5 minutes until golden. Drain and season with salt.

# Notes:

01 - Can be frozen up to 1 month before frying
02 - Base keeps in fridge up to 3 days
03 - Can fry from frozen state

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