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Craftbird’s Truffle Mac & Cheese Bites

Craftbird’s Truffle Mac & Cheese Bites

Recipe contributed by Eric Stagl, Craftbird Food Truck ( 
I love the hospitality industry. The people, the atmosphere, the organized chaos, the camaraderie, and that sense of accomplishment when that food hits the table; it’s truly a wonderful phenomena that we have all taken for granted and didn’t realize it until recently. I am passionate about food, I genuinely believe that great food brings people together and unites them in away that nothing else can. I hope that our Truffle Mac & Cheese Bites bring you closer to those you love.  
Course Appetizer, Snack
Servings 6 people


Makes about 48 mac and cheese "bites"

  • 4 lb Cellentani pasta 
  • 4 oz unsalted butter (1/2 stick) 
  • 1/4 cup all-purpose flour 
  • 3 cups whole milk 
  • 1 cup heavy cream 
  • 1/4 cup truffle oil
  • 1 lb grated munster cheese
  • 1 lb grated sharp white cheddar cheese 
  • 6 oz grated Asiago cheese 
  • Salt to taste
  • 2 cups all-purpose flour 
  • 8 eggs
  • 4 cups Panko bread crumbs 
  • Oil for frying


  • Bring medium sized pot of salted water to a boil and cook pasta according to package.
  • In a separate pot, heat whole milk, heavy cream,and truffle oil on low while the pasta cooks. 
  • Drain pasta, use the same pot to melt butter.Once melted, add 1/4 cup flour and whisk until golden brown, creating a roux.  
  • Pour warm milk mixture into roux and whisk continuously until well combined, and slightly thickened.  
  • Add 3/4 of the grated cheese, whisking until combined.
  • Add pasta and remaining cheese, stirring to coat the pasta. 
  • Add salt to taste.
  • Line a deep 9x13 inch baking dish with parchment paper (*do not skip the parchment paper, as your mac will be very reluctant to leave the pan).  
  • Pour pasta mixture into pan, cover with plastic wrap, and refrigerate overnight, making sure the plastic wrap is right up against the pasta. 
  • Pull out your cooled mac, unwrap, cut around the edges, and flip onto a cutting board to remove from the pan. 
  • Remove parchment paper, cut mac into 1-2 inch cubes. 
  • In one bowl, whisk the 8 eggs together with a pinch of salt and the Panko in another. 
  • Coat cut mac squares in flour, transfer to the egg mixture, toss to fully coat, and then transfer to Panko. (You’ll want to do this in batches of 6-8 Mac bites at a time) 
  • Fry breaded bites in oil heated to 350°F until golden brown. Sprinkle with salt. Enjoy! 


Excerpted from Connecticut Chefs Recipes for Restaurant Relief e-Cookbook, edited by Stephanie Webster, photos by CTbites.
Keyword bites, mac and cheese, Pasta, Truffle

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