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The first step in creating the perfect Smoky Gouda Mac and Cheese Bites is cooking the macaroni. Opt for elbow macaroni, as its shape holds the cheese sauce beautifully. Begin by bringing a generous pot of salted water to a rolling boil. Once boiling, add your macaroni and cook it al dente, which typically takes about 7 to 8 minutes. The key to achieving the perfect texture is to ensure that the pasta retains a slight firmness to the bite, as it will continue to cook when baked or fried later. Drain the pasta once cooked, and set it aside to cool slightly.

Smoky Gouda Mac and Cheese Bites

Indulge in a twist on the classic comfort food with Smoky Gouda Mac and Cheese Bites! These delightful, bite-sized morsels combine the creamy richness of traditional mac and cheese with the smoky depth of Gouda, making them perfect for parties or cozy nights in. Easy to prepare and served as finger food, they feature a crunchy breadcrumb coating that contrasts beautifully with the gooey interior. Discover the recipe and elevate your mac and cheese experience!
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Ingredients
  

2 cups elbow macaroni

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust for spice preference)

2 cups shredded Gouda cheese

1 cup shredded sharp cheddar cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup breadcrumbs (panko recommended for extra crunch)

1/4 cup grated Parmesan cheese

1 large egg

Cooking spray or additional melted butter for greasing

Instructions
 

Cook the pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the milk while whisking to avoid lumps. Continue to whisk until the mixture thickens, about 5 minutes.

      Season the sauce: Stir in the Dijon mustard, smoked paprika, cayenne pepper, salt, and black pepper. Lower the heat and mix in the shredded Gouda and cheddar cheese, stirring until smooth and creamy.

        Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until well combined. Let it cool for about 10 minutes.

          Prepare the filling: In a bowl, beat the egg and mix it into the mac and cheese mixture until fully incorporated.

            Shape the bites: Using a cookie scoop or your hands, form small balls (about 1-inch) of the macaroni and cheese mixture. Place them on a parchment-lined baking sheet.

              Coat the bites: In a shallow dish, combine panko breadcrumbs and grated Parmesan. Roll each mac and cheese ball in the breadcrumb mixture until fully coated.

                Chill: Place the coated bites in the freezer for about 30 minutes. This helps them firm up before frying or baking.

                  Cooking option: Preheat the oven to 375°F (190°C). Grease a baking sheet with cooking spray or melted butter. Bake the mac and cheese bites for 20-25 minutes, or until golden brown and crispy. Alternatively, for frying, heat oil in a deep fryer or pan over medium heat and fry batches of bites until golden brown, about 3-4 minutes per side.

                    Serve: Allow the bites to cool for a few minutes before serving. Pair with a dipping sauce of your choice, such as marinara or a spicy aioli.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 20 bites