Cheesy Mac Bites

Cook the elbow macaroni until tender, then drain and set aside. Melt the butter in a large saucepan over medium-low heat and whisk in the flour until it forms a sandy texture.

Slowly add the hot milk a little at a time, whisking until smooth before adding more. Bring the sauce to a gentle boil, stirring constantly, until thick and creamy.

Season with salt and pepper, then remove from the heat and stir in the cheddar, Parmesan, and mozzarella until melted and smooth. Fold in the macaroni so every piece is coated.

Line a nine-by-thirteen-inch baking dish with parchment and lightly grease it. Spread the mac and cheese evenly, press plastic wrap on top, and chill until firm for at least two hours or overnight.

When set, lift it out and cut into bite-sized squares about an inch across.

Dust each piece in flour, dip in beaten eggs, and coat in breadcrumbs or panko for extra crunch.

Heat vegetable oil to about 325°F and fry the bites in small batches until golden and crisp on the outside and warm all the way through.

Drain on paper towels and serve hot with buffalo sauce or ranch dressing for dipping.

Makes about fifty to fifty-six bites. Prep time is around forty-five minutes plus chilling, and cook time is about thirty minutes.