1-First Step: Cook the bacon Preheat the oven to 400°F. Arrange 284 g bacon on a lined baking sheet and bake for 10 to 15 minutes until crispy. Transfer the bacon to paper towels, then chop it once cool. Measure out 2 tablespoons, or 30 g, of bacon grease and set it aside for the sauce. If you are making a bacon-free version, use unsalted butter instead.

2-Second Step: Cook the macaroni Bring a pot of salted water to a boil and cook 227 g elbow macaroni for about 7 minutes. Drain well, then rinse with cold water to stop the cooking. This helps the pasta stay firm so it does not turn mushy once mixed with cheese sauce.

3-Third Step: Make the cheese sauce In a medium saucepan over medium heat, whisk 30 g bacon grease or unsalted butter with 16 g all-purpose flour to make a roux. Cook it briefly, just until it looks smooth and lightly foamy. Slowly pour in 270 ml whole milk while whisking continuously so the sauce stays silky. Season the sauce with 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/8 teaspoon ground cayenne pepper, and 1/8 teaspoon ground nutmeg. Let it simmer for about 2 minutes until slightly thickened.

4-Fourth Step: Melt in the cheese Remove the pan from the heat. Stir in 227 g shredded sharp cheddar cheese and 227 g shredded Monterey Jack cheese. Keep stirring until the cheese melts into a smooth, thick sauce. If the mixture looks too loose, cook it a little longer before adding the pasta.

5-Fifth Step: Mix in the macaroni and bacon Add the cooked macaroni and chopped bacon to the cheese sauce. Stir until everything is coated and the mixture feels creamy and thickened. This is the point where the homemade mac and cheese really starts to look like the base for a snackable appetizer.

6-Sixth Step: Chill until firm Spread the mixture evenly into a lined 9×9 inch pan. Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours, or overnight if you want to make the recipe ahead. The chilling step is important because it gives you a firm block that is easier to cut and shape.

7-Seventh Step: Cut or shape the bites Once firm, cut the chilled mac and cheese block into 36 squares. If you prefer round bites, shape the mixture into 2 to 3 tablespoon portions and roll them into balls. Both shapes fry well, so choose whichever works best for your serving style.

8-Eighth Step: Set up the breading station Get three shallow bowls ready. In the first, mix 125 g all-purpose flour with 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper, and 1/8 teaspoon onion powder. In the second, beat 2 large eggs. In the third, add 180 g seasoned panko breadcrumbs. Coat each piece by dipping it in flour, then egg, then panko. Press the breadcrumbs on gently so they stick well. The seasoned panko gives these easy crispy mac and cheese bites a lighter crunch than regular breadcrumbs.

9-Ninth Step: Freeze before frying Place the coated bites on a lined baking sheet and freeze them until ready to fry. This extra step helps the coating stay on and keeps the cheese from leaking out too quickly. If you are cooking later, frozen bites can go straight into hot oil without thawing.

10-Tenth Step: Fry until golden brown Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 360°F to 370°F. Use a neutral oil with a high smoke point, such as corn, canola, sunflower, safflower, or peanut oil. Fry the bites in batches of 3 to 4 for 4 to 5 minutes, or a little longer if frozen, until they are deep golden brown. Do not crowd the pot. Keeping the batches small helps the oil stay hot so the coating turns crisp instead of greasy. For more fried-food technique ideas, take a look at Serious Eats fried food recipes.

11-Final Step: Drain and serve Move the fried bites to paper towels to drain. Sprinkle them with flaky salt while they are still hot, then serve right away. That first bite should give you a crunchy shell followed by creamy, cheesy macaroni with little pops of bacon throughout.