Fried Mac & Cheese Bites

Bring a medium pot of heavily salted water to a rolling boil over high heat. Add 200g dry elbow macaroni, stir once to prevent noodles from sticking, and cook for 7 minutes until al dente (firm to the bite, not mushy). Drain thoroughly in a colander, rinse with cool tap water to stop the cooking process, and set aside.

Return the empty pot used for macaroni to the stovetop over medium-low heat. Melt 3 tbsp (42g) unsalted butter, then whisk in 3 tbsp (24g) all-purpose flour to form a smooth, lump-free roux. Cook the roux for 2 full minutes, stirring constantly, until it is pale golden and smells faintly nutty. Slowly stream in 180ml (3/4 cup) whole milk while whisking nonstop to prevent lumps, then stir in 1 tsp fine sea salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika. Cook the sauce for 3 minutes, stirring often, until it is thick enough to leave a clear line when you run a finger across the back of a coated spoon. Remove the pot from heat, then stir in all 250g (2 cups) shredded sharp cheddar until fully melted and velvety smooth.

Fold the drained, cooled elbow macaroni into the finished cheese sauce until every noodle is evenly coated. Line a 20cm (8 inch) square baking pan with parchment paper, leaving 5cm (2 inch) overhang on two sides for easy removal. Spread the mac and cheese in a tight, even 2.5cm (1 inch) thick layer across the pan, smoothing the top with a rubber spatula. Press plastic wrap directly onto the surface of the mac and cheese to prevent a skin from forming, then refrigerate for 1 full hour until completely firm and solid to the touch.

Lift the chilled mac and cheese block out of the pan using the parchment overhang, and transfer it to a cutting board. Cut the block into 24 uniform 3cm (1.25 inch) square bites. Set up a three-station breading line on the counter: first shallow dish with the remaining 2 tbsp (16g) all-purpose flour, second shallow dish with 2 lightly beaten large eggs, third shallow dish with 150g (1.5 cups) panko breadcrumbs. Working one bite at a time, dredge each square lightly in flour (shaking off all excess), dip fully in beaten egg to coat, then press firmly into panko breadcrumbs to cover every side evenly. Place fully breaded bites on a clean plate as you work.

Pour 750ml (3 cups) neutral vegetable oil into a deep, heavy-bottomed pot, and heat over medium heat until the oil reaches 175°C (350°F) measured with a candy/deep fry thermometer. Working in small batches of 5-6 bites at a time (do not overcrowd the pot, as this drops oil temperature and makes bites soggy), carefully lower breaded bites into the hot oil with a slotted spoon. Fry for 2.5 to 3 minutes per batch, turning once halfway through cooking, until bites are deep golden brown and crispy on all sides. Use the slotted spoon to lift fried bites from the oil, and drain them on a wire rack set over a paper-towel-lined baking sheet.

Let the drained fried bites rest for 2 minutes to cool slightly (the molten cheese interior will be extremely hot immediately after frying). Lightly season the warm bites with a pinch of optional flaky sea salt if desired, then arrange on a shared serving platter. Serve warm alongside dipping sauces such as marinara, creamy ranch dressing, or spicy sriracha aioli.