Spicy Mac n Cheese Bites with Sriracha Aioli

Spicy Mac n Cheese Bites with Sriracha Aioli

Thanks to Rodelle’s Sriracha Seasoning featured in this spicy mac n cheese bites recipe – the aioli, sweet and spicy flavors are at the forefront, perfect for parties and events, and leaving your guests coming back for more! Fried to perfection with a golden brown crust, this bite-sized appetizer features a smoky and cheesy flavor profile paired with a creamy and smooth mouthfeel from the decadent three-cheese sauce. The crispy and crunchy outer crumb compliments the ooey-gooey inside that is just irresistible! The Sriracha Aioli packs a subtle punch and creaminess- this is sure to become your new favorite mac n cheese recipe.

  • Medium
  • 105 mins
  • 15 servings

Uses: Sriracha Seasoning

Directions

  1. Prepare the elbow pasta according to package instructions. Strain and set aside.  
  2. While the pasta is cooking, in a medium saucepan over medium heat, melt the butter, whisk in the flour, and cook for 1 minute, stirring constantly. Whisk in the milk and cook for an additional 2 minutes until thickened.  
  3. Add in the cheeses and stir to combine until melted. Remove from the heat and stir in the sriracha and seasonings. Fold in the pasta and cool to room temperature. Refrigerate for 30 minutes. 
  4. Lightly grease two half sheet pans with cooking spray or oil. Using a 2 tbsp measure or small ice cream scoop, scoop the mac and cheese onto the prepared sheet pans in bite-sized pieces. Roll into balls, cover the pans with plastic wrap, and freeze overnight or for a minimum of 4 hours. 
  5. To make the Sriracha Aioli, combine all the ingredients in a bowl and stir to combine. Top with a sprinkle of seasoning and refrigerate. 
  6. In a small bowl, combine the breadcrumbs, parmesan cheese, and Rodelle Sriracha Seasoning. Stir to combine and set aside. 
  7. In a separate small bowl, whisk together the eggs and milk. Set aside. 
  8. Remove the sheet pans from the freezer. Dip each bite into the egg and milk mixture, then into the breadcrumb mixture. Set aside. 
  9. For frying, in a large cast iron skillet, add canola oil until halfway full. Heat over medium-high heat until the oil reaches a temperature of 350 F. 
  10. Prepare a full sheet pan with a wire rack. Using a pair of tongs, fry the mac and cheese balls in batches until golden brown and crispy, about 3 to 5 minutes. 
  11. Transfer to a serving platter and serve with the aioli. 

 

Tips 

  • When dredging the bites in the breadcrumb and egg mixtures, use a different hand for wet and dry to prevent the breadcrumbs from touching the liquid mixture and becoming soggy. 
  • The oil should just about cover the mac n cheese bites when frying in a skillet. Add more oil to the pan as needed, while working in batches. 
  • Option to use a deep fryer if accessible to cook the bites. The cooking time and temperature will remain the same. 

Recipe was developed for Rodelle by ADM intern, Katie Scheid.

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