Jalapeño Popper Mac and Cheese Bites
These jalapeño popper mac and cheese bites transform boxed mac n cheese into a spicy, cheesy, crispy snack perfect for any game day!
Ingredients
1 14oz box of elbow Mac N’ Cheese Dinner w/ cheese sauce (like Kraft Deluxe)
¼ c of pickled jalapeños, minced
⅓ c of shredded American cheese, or sharp cheddar cheese
1c all-purpose flour
1c panko bread crumbs
1 egg
1 TBS cold water
Few dashes of hot sauce
¼ tsp Granulated garlic
¼ tsp Tajin or favorite chili lime seasoning
Salt
Pepper
1 c Vegetable Oil
Preparation
1. The night before serving, prepare the box of mac n’ cheese according to the package directions. While the pasta is cooking, prepare parchment paper strips. Cut 2 strips of parchment paper the size of a loaf pan. Lay 1 strip horizontally in a loaf pan and then the other strip vertically over the horizontal piece allowing some overhang.
2. Finish preparing the mac and cheese according to the package directions. Add minced jalapenos and shredded cheese. Stir to combine. Add the mac and cheese to the loaf pan while still hot. Spread the mac and cheese to the edges of the loaf pan while using a spatula to press the prepared pasta into the pan to make a compact even layer. Allow the mac and cheese to cool at room temperature for 10 minutes. Fold the parchment paper overhang over the top of the mac and cheese and place it in the fridge overnight.
3. On the day of serving, remove the mac and cheese from the fridge. Using the parchment paper lift the mac and cheese up from the pan and place it onto a cutting board. Remove the parchment paper. Carefully slice the mac and cheese bites into even 1” inch squares.
4. Gather 3 shallow bowls to make the coating. In 1 bowl scramble the egg and water. Add a few dashes of hot sauce and mix. Set aside.
5. In another bowl add flour, ⅛ tsp of granulated garlic, ⅛ tsp of Tajin, a pinch of salt, and a few cracks of black pepper. Stir with a fork to combine. Set aside.
6. In the last bowl add panko bread crumbs, ⅛ tsp of granulated garlic, ⅛ tsp of Tajin, a pinch of salt, and a few cracks of black pepper. Stir with a fork to combine. Set aside.
7. Working with a few mac n’ cheese bites at a time, add the bites to the flour, shaking off any excess, followed by the egg mixture allowing any excess egg to drip off, then roll in panko until evenly coated. Place on a plate or small sheet pan until ready to fry.
8. Add the vegetable oil to a large cast iron skillet over medium heat until shimmering.
9. Working in batches if necessary, fry the mac n’ cheese bites on one side for about 2-3 minutes until golden brown and crispy. Flip and fry for another 2-3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little salt.
10. Serve immediately with sweet chili sauce or ranch for dipping!
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