HOW TO MAKE Mac n' Cheese Bites from THE LOUD HOUSE! | Feast of Fiction

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers are a budget-friendly alternative.

Cook macaroni noodles in a pot of boiling water for slightly less time than the package suggests; then remove from heat.

Melt butter in a medium saucepan over low heat; stir in flour and salt until completely dissolved to create a roux.

Increase heat to medium-low and stir constantly until the roux begins to bubble.

Slowly whisk in milk bit by bit to avoid lumps; bring to a boil and then lower heat to a simmer for 1 minute.

Stir in shredded cheddar and Gruyere cheese, whisking until melted and combined with the mixture.

Remove from heat and stir in the cooked macaroni until thoroughly mixed.

Spray a pan or ice cube tray with nonstick oil; add the mac and cheese mixture and cool in the fridge for 30 minutes.

Remove from the fridge and separate into evenly sized chunks; mold each chunk into a ball with your hands.

Prepare a frying assembly line with flour in one bowl, beaten eggs mixed with a little water in another, and panko breadcrumbs in the final bowl.

Coat each mac and cheese ball in flour, then dip in the egg mixture, and coat with panko breadcrumbs.

Return each ball to the egg mixture and then back into the panko breadcrumbs for a full coat.

Carefully place the balls in hot oil, cooking them until golden brown, using a spoon to bathe them in oil for even cooking.

For an extra touch, use a food syringe to inject melted Velveeta into the fried mac and cheese bites.

Cooking Techniques

Equipment Needed

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Dietary

Allergens