Mac & Cheese Bites with Truffle Aioli

Name: Mac & Cheese Bites with Truffle Aioli
Yield: 50 (2 oz. Bites)
Ingredients: For The Mac & Cheese; 1lb Cello’s Fontal Cheese, shredded; ½ lb Cello’s Asiago Cheese, shredded; ½ lb Cello’s Romano Cheese, shredded; 1lb macaroni; ½ cup butter (115g); 1 onion, diced small; 6 cloves garlic, minced (30g); 1 tbsp fresh thyme, chopped; ½ cup all-purpose flour (60g); 2 cups milk or half and half; 1 tbsp kosher salt; 1 tsp ground black pepper; 1 tsp smoked paprika; 2 tsp garlic powder; For The Breading; 1 cup flour; 6 eggs, beaten; 4 cups panko breadcrumbs; Oil for Frying; For The Truffle Aioli; Salt and pepper, to taste; ½ tsp smoked paprika; 1 lemon, zest and juice; 2 cloves garlic, minced; 1 shallot, minced; ¼ - ½ cup good quality white truffle oil (to taste); 2 cups mayonnaise

Prep

10-15 min

Cook

30-45 min

Serves

50 (2 oz. Bites)

Ingredients

For The Mac & Cheese
1lb Cello’s Fontal Cheese, shredded
½ lb Cello’s Asiago Cheese, shredded
½ lb Cello’s Romano Cheese, shredded
1lb macaroni
½ cup butter (115g)
1 onion, diced small
6 cloves garlic, minced (30g)
1 tbsp fresh thyme, chopped
½ cup all-purpose flour (60g)
2 cups milk or half and half
1 tbsp kosher salt
1 tsp ground black pepper
1 tsp smoked paprika
2 tsp garlic powder
For The Breading
1 cup flour
6 eggs, beaten
4 cups panko breadcrumbs
Oil for Frying
For The Truffle Aioli
Salt and pepper, to taste
½ tsp smoked paprika
1 lemon, zest and juice
2 cloves garlic, minced
1 shallot, minced
¼ - ½ cup good quality white truffle oil (to taste)
2 cups mayonnaise

Take a bite into these cheesy mac and cheese bites featuring Cello’s Fontal cheese, Copper Kettle, and Asiago – breaded and fried to crispy perfection, then served with flavorful truffle aioli.

Directions

For the mac and cheese:

Cook macaroni as per instructions on the package. Set aside.
Mix all the cheeses together and divide into two portions. Set one aside to use once the macaroni has cooled.
Melt butter in a large saucepot over medium heat.
Add onion, garlic, and thyme. Cook until onions are soft and fragrant, about 5 minutes.
Add the flour and stir to combine.
Slowly add the milk or half & half, stirring frequently to avoid lumps in the sauce. Allow the sauce to get hot, but not simmering.
In a few additions, slowly add the other portion of the cheese blend to the sauce, stirring constantly. Allow the cheese to melt fully between additions.
Season the sauce with salt, pepper, smoked paprika, and garlic powder. Adjust seasoning if necessary.
Add the cooked macaroni to the sauce and stir to combine.
Once combined, spread onto a baking tray, and allow to cool for 2 hours or overnight.
Once cooled, mix the remaining 1lb of shredded cheese into the mac and cheese. Shape the mac and cheese into 2 oz balls using a portion scoop.
Bread the mac and cheese bites by dipping them into flour, then eggs, then into panko breadcrumbs. Once breaded, dip them into the egg and panko again to get a second coating on them.
Fry in 350°F oil until golden brown. Serve with aioli, and enjoy!

For the aioli:

Combine all the aioli ingredients.
Season to taste.