Crispy Mac and Cheese Croquettes
Ingredients
- • 200 g elbow macaroni
- • 200 g sharp cheddar cheese
- • 60 g cream cheese
- • 120 ml whole milk
- • 30 g butter
- • 30 g all-purpose flour
- • 2 g garlic powder
- • 5 g salt
- • 2 g black pepper
- • 3 item eggs
- • 200 g panko breadcrumbs
- • 1000 ml vegetable oil for frying
Instructions
- 1
Cook macaroni according to package directions until al dente. Drain and set aside.
- 2
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to create a roux.
- 3
Gradually whisk in milk until smooth. Add cream cheese, stirring until melted.
- 4
Remove from heat and add shredded cheddar cheese, garlic powder, salt, and pepper. Stir until cheese is completely melted.
- 5
Mix the cheese sauce with the cooked macaroni until well combined. Spread mixture in a shallow dish and refrigerate for at least 2 hours or overnight until firm.
- 6
Once chilled, use a spoon or small ice cream scoop to portion the mac and cheese into 18-20 balls, about 2 tablespoons each. Roll between palms to shape into cylinders or balls.
- 7
Set up breading station: place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- 8
Roll each croquette in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Place on a tray and freeze for 30 minutes.
- 9
Heat oil in a deep pot to 350°F (175°C). Fry croquettes in batches of 4-5 for 3-4 minutes until golden brown and crispy.
- 10
Remove with a slotted spoon and drain on paper towels. Let cool for 2 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy croquettes transform leftover mac and cheese into golden, crunchy bites with a molten cheese center. Serve them hot with sriracha aioli or ranch for dipping – they're always the first appetizer to disappear at parties!"
