Homemade mac and cheese stuffed with pimento cheese and rolled into balls. Bread and fry the balls and these mac and cheese bites will be a stunner at any party!
Cook elbow macaroni in salted water until it's al dente and just cooked through, about 7 minutes. Then drain and rinse with cold water to prevent sticking.
In a medium pot, melt butter over medium heat. Whisk in flour until smooth. Cook until the roux turns a light tan color, about 2 minutes. Then slowly whisk in warmed milk until the mixture thickens into a light gravy.
Season the bechemel sauce with garlic powder and salt and stir in the grated cheese. Stir until cheese is melted. Then stir in reserved pasta and stir to combine.
Transfer mac and cheese to a baking sheet lined with parchment paper. Spread out macaroni and cheese into a single thin layer. Allow to cool for 30 minutes in the fridge.
Making the Mac and Cheese Bites
When macaroni and cheese has cooled down and hardened, remove from fridge. Cut out a square of macaroni, about 2 inches by 2 inches. Add a tablespoon of pimento cheese spread to the center and roll the mac and cheese around the pimento, forming a tight ball. Press the ball together firmly. Return the mac and cheese bite to the baking sheet.Repeat until you have used all the macaroni and cheese. You should get about 16 large bites. You can try to make them smaller if you would like, but it's more work!
When balls are all formed, transfer the balls to the freezer to set for 30 minutes. Don't freeze them longer than that. You don't want them to be frozen solid, just easier to work with.
Heat oil in a large pot or dutch oven to 350 °F. Whisk eggs together in a bowl and add breadcrumbs to a second bowl.
Working with one mac and cheese bite at a time, add to eggs to coat thoroughly and then coat completely in breadcrumbs. Repeat with all the balls.
Once all the mac and cheese balls are formed, fry them in batches of 3-4 until they are golden brown and melted in the center, about 4-5 minutes.
Remove and drain on a few paper towels. Sprinkle with salt before serving.
Notes
Leftover mac and cheese bites store well in the fridge for up to a week. For best results, reheat in a 350F oven until they are warmed through, about 15 minutes.