Crispy Mac and Cheese Croquettes
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.
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!"
