1-First Step: Prepare bacon and pasta Preheat your oven to 400°F (200°C). Line a tray with foil and lay out the bacon in a single layer. Bake for 10 to 15 minutes, depending on how crisp you like it. When the bacon is done, drain on paper towels and chop into small pieces. Reserve 2 tablespoons (30 g) of the bacon grease for the sauce; the rest can be discarded or saved for other uses.

2-Second Step: Cook the macaroni Bring a pot of salted water to a boil and add 227 g elbow macaroni. Boil for about 7 minutes or according to package instructions for al dente. Drain and rinse with cold water to stop cooking and separate the noodles. Set aside.

3-Third Step: Make the cheese sauce In a medium saucepan over medium heat, melt 30 g bacon grease or unsalted butter. Whisk in 16 g all-purpose flour and cook until bubbly to form a roux. Slowly add 270 ml whole milk while whisking to avoid lumps. Season 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 simmer for about 2 minutes until the sauce thickens slightly.

4-Fourth Step: Add the cheeses and combine Remove the pan from heat and stir in 227 g shredded sharp cheddar and 227 g shredded Monterey Jack until fully melted and smooth. Fold in the cooked elbow macaroni and the chopped bacon. If the sauce looks too thin, return to medium heat for a minute while stirring until it reaches a thicker, clingy texture.

5-Fifth Step: Chill the mixture Spread the macaroni and cheese mixture evenly in a 9×9-inch pan lined with plastic wrap or parchment paper. Cover and refrigerate for at least 3 hours or overnight to firm up. Chilling helps the bites hold their shape when you cut or scoop them.

6-Sixth Step: Shape the bites Once the mixture is firm, either cut it into 36 bite-sized squares or use a 2-3 tablespoon scoop to form balls. If you prefer perfectly round bites, use a small ice cream scoop and smooth the edges with lightly moistened hands.

7-Seventh Step: Set up the breading station Create an assembly line: 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 one shallow dish. Place 2 beaten large eggs in a second dish. Put 180 g seasoned panko breadcrumbs in a third dish.

8-Eighth Step: Bread each bite Dip each mac and cheese bite first in the seasoned flour, then into the beaten egg, and finally roll in the seasoned panko breadcrumbs. Place finished bites on a parchment-lined tray and freeze until ready to fry. Freezing helps the coating adhere and prevents the center from bursting when fried.

9-Ninth Step: Fry to golden perfection Heat vegetable oil in a deep pot or fryer to 360-370°F (180-190°C). Fry bites in batches of 3-4 for 4-5 minutes until deep golden and crisp. Drain on paper towels. If frying from fully frozen, add about 1-2 minutes to the frying time.

10-Final Step: Finish and serve Sprinkle with flaky salt and serve hot with your favorite dipping sauce, like marinara or ranch. A squeeze of lemon or a sprinkle of chopped chives adds brightness. Enjoy immediately for the best contrast between crispy exterior and ooey-gooey center.