Recipe

Imagine crispy golden orbs that pop with creamy truffle mac, molten cheese stretching with every bite. These Truffle Mac & Cheese Bites are the ultimate crowd-pleaser—elegant enough for cocktail hours, fun enough for game night.

The secret? Fluffy, ultra-fine cheese shreds that melt into velvety sauce, plus a breadcrumb crust that shatters on impact. A quick crank with the Geedel Rotary Cheese Grater delivers perfect shreds—no clumps, no effort, just pure indulgence.

Ingredients (Makes ~24 bites)

8 oz elbow macaroni

2 cups sharp white cheddar (block)

1 cup Gruyère (block)

½ cup Parmesan (block)

2 tbsp black truffle butter (or truffle oil)

1½ cups heavy cream

1 cup panko breadcrumbs

2 eggs (beaten)

½ cup flour

Salt & white pepper

Oil for frying (or air-fryer)

Step-by-Step: Bites in 5 Moves

1. Cook & Sauce the Mac

Boil macaroni al dente. In a pan, melt truffle butter, whisk in cream, then fold in Geedel-shredded cheddar + Gruyère until silky. Season. Toss with pasta. Chill until firm.

2. Shred the Stars

Lock cheese grater hand crank with suction base.

Extra-fine blade: Feed Parmesan → crank for feathery shreds (reserve for coating).

3. Shape the Bites

Scoop chilled mac into 1-inch balls. Roll smooth—uniform size = even cooking.

4. Triple-Coat for Crunch

Flour → egg → mix of panko + shredded Parmesan. Press coating to stick.

5. Crisp to Perfection

Deep-fry 350°F until golden (or air-fry 15 mins, flip halfway). Drain. Serve with truffle aioli or warm marinara.

Tips & Twists

Baked Version – Oven at 400°F on parchment, spray oil, 12–15 mins.

Spicy Kick – Add cayenne to cheese sauce.

Herb Pop – Mix chopped parsley into panko.

Make-Ahead – Form balls, freeze up to 1 month. Coat & cook from frozen.

Vegan Swap – Use plant-based cheese + cream.

🍄Conclusion: Bites That Vanish Fast

These Truffle Mac & Cheese Bites aren’t just appetizers—they’re tiny flavor bombs. With the cheese slicer, every shred melts into luxury, every bite delivers crunch and cream. One batch, zero leftovers.