Three Cheese Elbow Bites
Crispy, cheesy, and irresistibly golden, Three Cheese Elbow Bites are the ultimate appetizer or snack to satisfy any comfort food craving! These bite-sized delights start with tender elbow macaroni coated in a creamy trifecta of cheddar, mozzarella, and Parmesan cheeses, bound together with a velvety homemade cheese sauce. Once chilled and shaped into perfect balls, they’re coated in a crunchy breadcrumb crust and fried to crispy perfection. Ideal for parties, game days, or indulgent snacking, these gooey-on-the-inside, crunchy-on-the-outside bites are a hit with both kids and adults alike. Serve them hot with your favorite dipping sauce for a crowd-pleasing treat that's as fun to make as it is to eat! Perfect keywords: three cheese bites, mac and cheese appetizers, crispy fried snacks, cheesy party recipes.
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Recipe Information
Ingredients
- 225 grams Elbow macaroni
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 360 milliliters Whole milk
- 150 grams Cheddar cheese, shredded
- 75 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 150 grams Plain breadcrumbs
- 500 milliliters Vegetable oil, for frying
Instructions
Cook the elbow macaroni in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture thickens.
Lower the heat and add the cheddar, mozzarella, and Parmesan cheeses, stirring until fully melted and smooth.
Season the cheese sauce with salt and black pepper, then combine it with the cooked macaroni in a large mixing bowl. Mix thoroughly to coat the pasta.
Spread the mac and cheese mixture evenly onto a parchment-lined baking tray. Press down with a spatula to flatten, then refrigerate for 1 hour or until firm.
Once firm, use a small scoop or your hands to shape the mac and cheese mixture into bite-sized balls.
In a small bowl, whisk the eggs. Place the breadcrumbs in a separate bowl.
Dip each mac and cheese ball into the egg wash, then roll it in breadcrumbs to coat evenly. Repeat with all the balls.
Heat the vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the bites in small batches, turning occasionally, until golden brown and crispy (2-3 minutes per batch).
Remove the elbow bites with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite dipping sauce and enjoy!
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.6 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 484 mg | 37% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 221 mg | 5% | |
*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.
