Served with Salsa Verde

For the sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups grated American cheese
  • ¼ cup grated parmesan cheese
  • Kosher salt and pepper
  • 1 pound cooked elbow pasta

For the Bites:

  • 1 ½ cups all-purpose flour
  • 2 eggs, whisked
  • 2 ½ cups Panko breadcrumbs
  • Canola Oil, for frying

For the Salsa Verde:

  • 8-10 tomatillos, husked, rinsed and chopped into 1-inch pieces
  • 1 whole jalapeno, chopped
  • 2 whole garlic cloves
  • 1 shallot, roughly chopped
  • ½ cup chopped cilantro
  • 1 avocado, pitted and diced
  • Kosher salt and pepper


Make Sauce:
Place a large pan or pot over medium heat until hot. Add the butter and melt. Whisk in the flour to form a paste. Whisk over heat for 30 seconds, add the milk and continue whisking until milk begins to thicken and starts bubbling, about 5 minutes.

Remove from heat, add the American cheese in 3 batches making sure cheese is completely melted before adding the next batch. Stir in parmesan cheese, season with salt and pepper, to taste.

In a large bowl, combine the cooked pasta and cheese sauce and mix well. Chill until firm—this step is crucial for frying later. The mac and cheese should be completely chilled.

Combine all salsa verde ingredients in a blender and puree until mixture is smooth, about 30 seconds. Season with salt and pepper to taste. Set aside.
Fill a large pot over medium-high heat with about 4 inches of oil until it reaches 350 degrees. Lower the heat to maintain the temperature.

Set up your frying station. Place the flour on a plate, the eggs whisked in a bowl and the breadcrumbs in a pie plate, for breading. Using a tablespoon, scoop mac and cheese into flour, rolling each piece in your hands to compress ball. Drop into egg mixture, coating completely and then into the breadcrumbs. Repeat each step until all mac and cheese is breaded. Freeze while finishing all the “bites”.

Carefully place the mac and cheese bites into the hot oil and fry until they are golden brown, about 60 seconds. Using a large slotted spoon, remove mac and cheese bites from the oil and drain quickly on paper towels. Season with salt and dollop a small amount of the salsa verde on top. Serve immediately.