Mac and Cheese Skewers
Turn comfort food into a fun, party-ready bite with these irresistible Mac and Cheese Skewers! This creative twist on classic mac and cheese combines creamy, cheddar-packed pasta with a crispy panko breadcrumb coating, all skewered into portable, golden-brown bites. Perfectly sized for appetizers or snacks, these cheesy delights are fried to perfection, offering a crunchy exterior and gooey, flavorful center in every bite. Serve them fresh and warm with your favorite dipping sauces—think tangy marinara, zesty ranch, or smoky barbecue—for a crowd-pleasing treat that’s sure to impress. Quick to prepare and easy to share, these mac and cheese skewers are the ultimate fusion of playful presentation and comforting flavor.
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Recipe Information
Ingredients
- 250 grams Elbow macaroni
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 2 cups Vegetable oil
- 12 pieces Wooden skewers
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix until smooth and creamy.
Add the cooked macaroni to the cheese sauce and stir until fully coated. Remove from heat and let it cool slightly.
Preheat your stovetop or deep fryer with the vegetable oil to 350°F (175°C).
Once the mac and cheese has cooled enough to handle, shape small bite-sized balls (about 1-1.5 inches in diameter) and place them on a tray lined with parchment paper.
Set up a breading station: Beat the eggs in one bowl and place the panko breadcrumbs in another.
Dip each mac and cheese ball into the eggs, then roll in the breadcrumbs to fully coat.
Fry the coated mac and cheese balls in small batches for 2-3 minutes, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Once the fried mac and cheese balls are cool enough to handle, carefully skewer 2-3 balls onto each wooden skewer.
Serve warm with your favorite dipping sauces and enjoy!
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.4 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 204 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
