Step 1: Cook the Macaroni

• Boil Water: Bring a large pot of salted water to a rolling boil. Using enough water ensures the pasta cooks evenly and doesn’t become gummy. Salting the water seasons the pasta from the inside out.
• Cook Pasta: Add the elbow macaroni to the boiling water and cook according to package directions for al dente. Al dente pasta will hold its shape better during baking and prevent the mac and cheese bites from becoming mushy. Overcooked pasta can become soft and fall apart when formed into bites.
• Drain Pasta: Once the pasta is cooked al dente, drain it well in a colander. Drain thoroughly to remove excess water, which can make the cheese sauce watery. Set the drained pasta aside.

Step 2: Prepare the Cheese Sauce

• Melt Butter: In a large saucepan or Dutch oven over medium heat, melt the butter completely. Ensure the butter is fully melted and shimmering before proceeding to the next step.
• Add Flour and Make Roux: Sprinkle the flour over the melted butter. Whisk constantly for 1-2 minutes until the mixture is smooth and bubbly, forming a roux. Whisking continuously prevents lumps from forming and ensures a smooth roux. Cooking the roux for a minute or two cooks out the raw flour taste and enhances its thickening power.
• Gradually Whisk in Milk: Gradually whisk in the whole milk, about ½ cup at a time, whisking continuously after each addition until smooth. Adding the milk gradually and whisking constantly prevents lumps from forming and ensures a smooth and creamy sauce. Continue whisking until all the milk is incorporated and the sauce is smooth.
• Simmer and Thicken Sauce: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly and is smooth and creamy. Simmering allows the sauce to thicken and the flavors to meld together. Stir occasionally to prevent sticking to the bottom of the pan. The sauce should be thick enough to coat the back of a spoon.
• Remove from Heat and Add Cheese: Remove the saucepan from the heat. Gradually add the shredded cheese, one handful at a time, stirring constantly until each addition is completely melted and smooth before adding more. Adding the cheese off the heat prevents it from becoming grainy or oily. Stirring constantly ensures smooth melting and incorporation of the cheese.
• Season the Cheese Sauce: Stir in the salt, black pepper, garlic powder, and paprika (if using). Taste the cheese sauce and adjust seasoning as needed. You may want to add more salt, pepper, or other spices to your preference.

Step 3: Combine Pasta and Cheese Sauce

• Add Pasta to Cheese Sauce: Add the drained macaroni to the cheese sauce in the saucepan.
• Stir to Combine: Stir gently but thoroughly to coat the pasta evenly with the cheese sauce. Ensure all the macaroni is coated in the luscious cheese sauce.

Step 4: Chill the Mac and Cheese Mixture

• Spread in Pan: Pour the mac and cheese mixture into a 9×13 inch baking dish or a similar sized shallow dish. Spread it out in an even layer. Spreading it out helps it cool and solidify faster.
• Cover and Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight. Chilling the mac and cheese mixture is crucial for making it easier to handle and form into bites. The cold mixture will be firm enough to scoop and shape without being too sticky. Overnight chilling is ideal for the best texture and ease of handling.

Step 5: Form Mac and Cheese Bites

• Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Parchment paper prevents sticking and makes cleanup easier.
• Scoop Mac and Cheese: Using a tablespoon or a small cookie scoop, scoop portions of the chilled mac and cheese mixture. A cookie scoop helps create uniform-sized bites.
• Shape into Balls or Bites: Gently roll each portion into a ball or a bite-sized shape using your hands. If the mixture is still a bit sticky, you can lightly wet your hands with water to prevent sticking. Don’t overwork the mixture, just gently shape it into the desired form.

Step 6: Bread the Mac and Cheese Bites

• Prepare Breading Station: Set up a breading station with two shallow bowls. In one bowl, place the lightly beaten eggs. In the other bowl, combine the panko breadcrumbs and grated Parmesan cheese.
• Dredge in Egg: Dip each mac and cheese bite into the beaten eggs, ensuring it’s fully coated. Egg wash helps the breadcrumbs adhere evenly and creates a golden-brown crust.
• Coat in Breadcrumbs: Immediately dredge the egg-coated bite in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere evenly and completely coat the bite. A thorough breadcrumb coating is essential for achieving a crispy exterior.
• Place on Baking Sheet: Place the breaded mac and cheese bites on the prepared baking sheet, spacing them slightly apart. Spacing allows for even baking and crisping.

Step 7: Bake Mac and Cheese Bites

• Bake until Golden Brown: Bake in the preheated oven for 15-20 minutes, or until the mac and cheese bites are golden brown and heated through. Baking time may vary slightly depending on your oven and the size of the bites. Keep an eye on them and bake until they are nicely golden brown and crispy.
• Optional Broil for Extra Crispness: For extra crispiness, you can broil the mac and cheese bites for the last 1-2 minutes of baking, watching carefully to prevent burning. Broiling adds a final touch of golden-brown crispness to the breadcrumb coating.

Step 8: Cool Slightly and Serve

• Cool Slightly: Let the baked mac and cheese bites cool on the baking sheet for a few minutes before serving. They will be very hot straight out of the oven.
• Serve Warm: Serve the Mac and Cheese Bites warm as an appetizer, snack, or side dish. They are best enjoyed warm when the cheese inside is melted and gooey and the outside is crispy.