Since I have an aversion to deep frying, these mac & cheese bites were baked at a high temperature to achieve maximum crispiness. You can use whatever mac & cheese recipe here you like, because the key to keeping your bites from falling apart is using cold mac (which also makes this a great way to use leftover mac, if you have any).
I served mine with ranch dip, but a spicy ketchup or BBQ sauce would also be yummy.
- 4 cups of your favorite mac & cheese, refrigerated for at least 2 hours
- 1 cup of non-dairy milk
- 1/4 cup of cashews (raw, unsalted)
- 1 cup of flour
- 2 cups of panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tsp paprika
- 1 tsp garlic powder
- Blend nondairy milk and cashews in a blender until smooth. This should resemble the consistency of thick milk, almost like a batter. Transfer to a shallow dish.
- Combine salt, pepper, paprika, garlic powder and panko in a second shallow dish. Place flour in a third shallow dish.
- Scoop out golf ball-sized pieces of the mac & cheese using a cookie dough scoop (or your hands, or a spoon) and form it into a ball with your hands. Dredge the balls in flour, then milk, then breadcrumbs and place on an oiled baking sheet. Once all the balls are done, spray the tops of the balls with nonstick spray or oil. Bake at 425 degrees F for 20-30 minutes, flipping the balls once halfway through.
- Serve hot with your favorite sauce!