Ingredients
2 cups cooked macaroni
2 tbsp butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 cup breadcrumbs
1 egg, beaten
Olive oil spray
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux.
- Slowly whisk in milk and cook until sauce thickens.
- Stir in cheddar, Parmesan, salt, pepper, garlic powder, and onion powder until melted and smooth.
- Mix cheese sauce with cooked macaroni and let cool slightly.
- Shape mixture into small balls.
- Dip each ball into beaten egg, then coat with breadcrumbs.
- Place on baking sheet, spray lightly with olive oil, and bake 15–20 minutes until golden and crispy.
- Serve warm with dipping sauce.
Notes
- For a spicy kick, add diced jalapeños or hot sauce.
- Mix in spinach, peas, or bell peppers for a veggie boost.
- Drizzle truffle oil into the cheese sauce for a gourmet twist.
- Use gluten-free pasta and breadcrumbs for a GF version.
- Deep-fry at 350°F for 2–3 minutes instead of baking for extra crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 3 bites)
- Calories: 250
- Sugar: 2g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
