Get ready for a tasty treat with these Smoked Gouda Mac and Cheese Bites! They’re cheesy, crunchy, and perfect for snacking or sharing at a party. Who can resist that golden crust?
I love making these bites for game nights. They disappear fast! Just a tip: don’t be surprised if everyone is digging into the bowl—it’s hard to eat just one! 😄
Key Ingredients & Substitutions
Elbow Macaroni: This is a classic choice for mac and cheese. However, you can use other pasta shapes like cavatappi or shells if you have them on hand. It’s all about finding what you like best!
Smoked Gouda: The star of this bites! If you can’t find smoked Gouda, try regular Gouda or even a smoked cheddar for that lovely flavor. They work well in this recipe.
Panko Breadcrumbs: Panko provides a great crunch. Regular breadcrumbs are fine, but they won’t be as crispy. If you need a gluten-free option, use gluten-free breadcrumbs instead!
Butter: Unsalted butter is what I usually use, but you can swap it with olive oil or even vegan butter if you want a dairy-free version.
How Do You Create a Perfectly Crispy Outer Layer?
The crunch is important for great texture! To achieve this, it’s crucial to follow these steps:
- Make sure the mac and cheese mixture is chilled. It helps holding the shape and ensures they won’t fall apart during baking.
- When coating, make sure each bite is evenly dipped in the egg wash and then thoroughly coated in the panko mix. This allows the crust to stick well!
- Press the bites firmly into the muffin tin. This helps them hold together and get a nice shape.
- Bake until they’re golden. Keep an eye on them in the last few minutes for that beautiful crispy finish.
Let them cool slightly before serving to help them firm up. Enjoy snacking on these delicious bites!
Smoked Gouda Mac And Cheese Bites
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni (uncooked)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 1/2 cups smoked Gouda cheese, shredded
- 1 cup sharp cheddar cheese, shredded
For the Coating:
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
For Serving:
- Fresh parsley, chopped for garnish (optional)
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus at least 1 hour to chill the macaroni mixture. You’ll need about 20-25 minutes for baking, making it a total of around 2 hours from start to finish. But trust me, the wait is worth it!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the elbow macaroni and cook until al dente as per the package instructions. When ready, drain the pasta and set it aside for later.
2. Make the Cheese Sauce:
Now it’s time for the cheesy goodness! In a medium saucepan, melt the unsalted butter over medium heat. Sprinkle in the flour and whisk continuously for about 1-2 minutes to create a roux, making sure not to let it brown.
3. Add the Milk:
Gradually whisk in the whole milk until the mixture is smooth. Continue cooking and whisking frequently until the sauce thickens and begins to bubble, which should take around 5 minutes.
4. Season the Sauce:
Once thickened, remove the saucepan from the heat, then stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper to taste.
5. Melt the Cheeses:
Add in the shredded smoked Gouda and sharp cheddar cheese, stirring until they’re fully melted and everything is nice and smooth!
6. Mix with Pasta:
Take the cooked macaroni and combine it with the cheese sauce, mixing thoroughly to ensure all the pasta is coated with that deliciously cheesy goodness.
7. Chill the Mixture:
Transfer the mac and cheese mixture to a bowl and cover it. Refrigerate for at least 1 hour. Chilling helps the mixture firm up for easier shaping!
8. Preheat the Oven:
While the mixture is chilling, preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or a standard muffin tin depending on the size of bites you prefer.
9. Prep the Coating:
In a shallow bowl, beat the two large eggs. In another bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
10. Form the Bites:
Using a small spoon or cookie scoop, form bite-sized balls of the chilled mac and cheese mixture.
11. Coat the Bites:
Dip each ball into the beaten eggs first, then coat them evenly with the panko-Parmesan mixture.
12. Place in Muffin Tin:
Carefully place the coated bites into the greased muffin tin, pressing slightly to compact them.
13. Bake:
Bake in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy on the outside.
14. Cool and Remove:
Once baked, remove the bites from the oven and let them cool for a few minutes before taking them out of the muffin tin.
15. Serve and Enjoy:
If you like, sprinkle some fresh parsley on top for a pop of color, and serve these cheesy bites warm with your favorite dipping sauce, such as ranch or spicy aioli. They’re sure to be a hit!
Enjoy your crispy, cheesy Smoked Gouda Mac And Cheese Bites!
Can I Use Different Types of Cheese?
Absolutely! While smoked Gouda gives great flavor, you can substitute it with regular Gouda or even a mild cheese like Monterey Jack. If you want a stronger flavor, consider using extra sharp cheddar or pepper jack.
How Can I Make These Bites Gluten-Free?
To make this recipe gluten-free, use gluten-free elbow macaroni and substitute regular all-purpose flour with a gluten-free flour blend. Additionally, ensure your panko breadcrumbs are labeled gluten-free.
Can I Prepare the Mixture Ahead of Time?
Yes! You can prepare the mac and cheese mixture a day in advance. Just refrigerate it until you’re ready to shape and bake the bites. This gives the flavors more time to meld together!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness, or you can microwave them if you’re in a hurry!