Veggie Mac and Cheese Bites

Veggie Mac and Cheese Bites

Crispy baked bites packed with creamy mac and cheese and finely grated vegetables.

Total 2 hr 10 min Makes 24 bites Calories 95/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These bites take leftover-style mac and cheese and fold in grated carrot, zucchini, and peas before rolling in breadcrumbs and baking until golden. They make a sneaky way to work vegetables into a kid-friendly snack, and work equally well as a party appetizer or lunchbox addition.

Ingredients

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup zucchini, finely grated and squeezed dry
  • 1/2 cup carrot, finely grated
  • 1/3 cup frozen peas, thawed and finely chopped
  • 1/4 cup yellow onion, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup all-purpose flour, for coating
  • 1 cooking spray, as needed

Method

  1. Bring a 6-quart saucepan of salted water to a boil and cook the elbow macaroni until just tender, about 7 minutes. Drain well.

  2. In the same saucepan, melt the butter over medium heat, then whisk in the flour and cook, stirring constantly, until lightly golden, about 1 minute.

  3. Gradually whisk in the milk and cook, stirring, until the sauce thickens, about 4 minutes.

  4. Remove from heat and stir in the cheddar cheese until melted and smooth.

  5. Fold in the cooked macaroni, zucchini, carrot, peas, onion, salt, pepper, and smoked paprika until evenly combined.

  6. Spread the mixture into a 9x13-inch baking dish, cover, and refrigerate until firm enough to shape, at least 2 hours.

  7. Scoop the chilled mixture into 1 1/2-tablespoon portions and roll into balls, placing them on a parchment-lined tray.

  8. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  9. Set up a dredging station with the coating flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.

  10. Roll each ball in flour, dip in egg, then coat thoroughly in panko breadcrumbs, pressing gently to adhere.

  11. Arrange the coated bites on the baking sheet and spray lightly with cooking spray.

  12. Bake until golden brown and crisp, 20 to 25 minutes, flipping halfway through.

  13. Let the bites cool on the baking sheet for 5 minutes before serving warm.

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★ 3.8 (1)

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    Veggie Mac and Cheese Bites

    These bites take leftover-style mac and cheese and fold in grated carrot, zucchini, and peas before rolling in breadcrumbs and baking until golden. They make a sneaky way to work vegetables into a kid-friendly snack, and work equally well as a party appetizer or lunchbox addition.

    2 hr 10 min 24 bites 95 cal

    Ingredients

    • 8 ounces elbow macaroni
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 1/4 cups whole milk
    • 1 1/2 cups sharp cheddar cheese, shredded
    • 1/2 cup zucchini, finely grated and squeezed dry
    • 1/2 cup carrot, finely grated
    • 1/3 cup frozen peas, thawed and finely chopped
    • 1/4 cup yellow onion, finely minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon smoked paprika
    • 2 large eggs, beaten
    • 1 1/2 cups panko breadcrumbs
    • 1/2 cup all-purpose flour, for coating
    • 1 cooking spray, as needed

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil and cook the elbow macaroni until just tender, about 7 minutes. Drain well.

    2. 2

      In the same saucepan, melt the butter over medium heat, then whisk in the flour and cook, stirring constantly, until lightly golden, about 1 minute.

    3. 3

      Gradually whisk in the milk and cook, stirring, until the sauce thickens, about 4 minutes.

    4. 4

      Remove from heat and stir in the cheddar cheese until melted and smooth.

    5. 5

      Fold in the cooked macaroni, zucchini, carrot, peas, onion, salt, pepper, and smoked paprika until evenly combined.

    6. 6

      Spread the mixture into a 9x13-inch baking dish, cover, and refrigerate until firm enough to shape, at least 2 hours.

    7. 7

      Scoop the chilled mixture into 1 1/2-tablespoon portions and roll into balls, placing them on a parchment-lined tray.

    8. 8

      Preheat the oven to 400°F and line a baking sheet with parchment paper.

    9. 9

      Set up a dredging station with the coating flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.

    10. 10

      Roll each ball in flour, dip in egg, then coat thoroughly in panko breadcrumbs, pressing gently to adhere.

    11. 11

      Arrange the coated bites on the baking sheet and spray lightly with cooking spray.

    12. 12

      Bake until golden brown and crisp, 20 to 25 minutes, flipping halfway through.

    13. 13

      Let the bites cool on the baking sheet for 5 minutes before serving warm.