Beef Bacon Fried Mac and Cheese Bites

Beef Bacon Fried Mac and Cheese Bites

Serves: 5 people
Cooking Time: 20 minutes
Beef Bacon Fried Mac and Cheese Bites
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Ingredients

  • 200 grams of beef bacon
  • 500 grams of boiled pasta
  • 1/4 mozzarella cheese (grated)
  • 1/4 cheddar cheese (grated)
  • 1/4 cream cheese
  • 2 garlic cloves (minced)
  • 3/4 cup all-purpose flour
  • 3 large eggs beaten together
  • 2 cups Panko breadcrumbs
  • 1 tsp dried thyme
  • 1/4 pepper
  • Pinch of salt if it is needed
  • 3-4 cups canola, sunflower, or peanut oil
  • Minced fresh parsley, for garnish
  • Additional Stubb's Original Bar-B-Q sauce, for drizzling and dipping
  • 1 tsp minced dried rosemary
  • 1- in a big bowl mix the mac and cheese together 2- add the minced beef bacon on the mac and cheese 3- add the minced garlic, rosemary, salt and pepper to the previous mixture 4- Scoop large golf ball sized balls of the cold mac and cheese (an ice cream scoop works perfectly!), and use hands to form into complete ball shape. 5- Place onto a wax paper lined plate or baking sheet. Repeat with remaining mac and cheese. 6- Place the plate or baking sheet in the freezer for 30 minutes. 7- Add oil to dutch oven or large heavy bottomed bot. 8- Heat over MEDIUM heat until oil temperature measures 360 F degrees. 9- While oil is heating up, add flour with 2 tsp of cornstarch , egg mixture and panko to three shallow bowls. 10- To the panko bowl, add parsley, cayenne and a pinch of salt and pepper, stirring to combine. 11- Line a baking sheet with paper towels and place a wire cooling rack on top; set aside. 12- Remove Mac and cheese balls from the freezer and roll, one at a time, in flour (shaking off the excess), then dipping in egg mixture, then rolling (and pressing lightly to coat) in the panko mixture. 13- Repeat with remaining balls. 14- Place half the balls on a clean wax paper lined plate and refrigerate (or freeze), while frying the other half. ** You don't want to let the balls get too warm, or they could start to fall apart during the frying process. 15- Add Mac and cheese balls, 4-5 at a time to the hot oil, gently nudging the balls as they fry, so all sides are fried equally. Fry for approximately 3 minutes, or until golden brown. 16- Gently remove fried balls and place onto the prepared wire rack to cool. **Repeat with any remaining balls. ** Serve hot, drizzled with a bit of Stubb's Original Bar-B-Q Sauce, sprinkled with parsley, and with extra BBQ sauce for dipping.

Instructions

Print This Recipe
  • 200 grams of beef bacon
  • 500 grams of boiled pasta
  • 1/4 mozzarella cheese (grated)
  • 1/4 cheddar cheese (grated)
  • 1/4 cream cheese
  • 2 garlic cloves (minced)
  • 3/4 cup all-purpose flour
  • 3 large eggs beaten together
  • 2 cups Panko breadcrumbs
  • 1 tsp dried thyme
  • 1/4 pepper
  • Pinch of salt if it is needed
  • 3-4 cups canola, sunflower, or peanut oil
  • Minced fresh parsley, for garnish
  • Additional Stubb's Original Bar-B-Q sauce, for drizzling and dipping
  • 1 tsp minced dried rosemary
  • 1- in a big bowl mix the mac and cheese together 2- add the minced beef bacon on the mac and cheese 3- add the minced garlic, rosemary, salt and pepper to the previous mixture 4- Scoop large golf ball sized balls of the cold mac and cheese (an ice cream scoop works perfectly!), and use hands to form into complete ball shape. 5- Place onto a wax paper lined plate or baking sheet. Repeat with remaining mac and cheese. 6- Place the plate or baking sheet in the freezer for 30 minutes. 7- Add oil to dutch oven or large heavy bottomed bot. 8- Heat over MEDIUM heat until oil temperature measures 360 F degrees. 9- While oil is heating up, add flour with 2 tsp of cornstarch , egg mixture and panko to three shallow bowls. 10- To the panko bowl, add parsley, cayenne and a pinch of salt and pepper, stirring to combine. 11- Line a baking sheet with paper towels and place a wire cooling rack on top; set aside. 12- Remove Mac and cheese balls from the freezer and roll, one at a time, in flour (shaking off the excess), then dipping in egg mixture, then rolling (and pressing lightly to coat) in the panko mixture. 13- Repeat with remaining balls. 14- Place half the balls on a clean wax paper lined plate and refrigerate (or freeze), while frying the other half. ** You don't want to let the balls get too warm, or they could start to fall apart during the frying process. 15- Add Mac and cheese balls, 4-5 at a time to the hot oil, gently nudging the balls as they fry, so all sides are fried equally. Fry for approximately 3 minutes, or until golden brown. 16- Gently remove fried balls and place onto the prepared wire rack to cool. **Repeat with any remaining balls. ** Serve hot, drizzled with a bit of Stubb's Original Bar-B-Q Sauce, sprinkled with parsley, and with extra BBQ sauce for dipping.