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Jalapeño Mac & Cheese Bites

A spicy twist on everyone’s favorite comfort food.

Prep Time

30 minutes

Cook Time

2 hours




2 Tbsp Butter

1 cup All-purpose flour, divided use

1 tsp Salt

2 cups Whole milk

8 oz Cream cheese

1 cup White cheddar cheese, shredded

1/2 cup Tulkoff Spicy Jalapeño Aioli

1 lb Elbow macaroni, cooked al dente

2 large Eggs, beaten 

3 cups Panko bread crumbs

Vegetable oil, as needed

Shredded Parmesan cheese, for garnish

Freshly chopped parsley, for garnish


In a saucepan, melt butter over medium heat. Add 2 Tbsp of flour, salt and milk and stir until the sauce thickens. Reduce the heat and add in cream cheese, white cheddar cheese and Spicy Jalapeño Aioli. Stir until all ingredients are well combined.

Remove from heat and fold in macaroni. Pour mixture into a shallow pan and let cool in refrigerator for 1 hour. Once completely cool, using a cookie scoop, scoop macaroni into balls.

Place remaining flour, eggs and panko bread crumbs into three separate bowls. First dip macaroni balls into the flour, then the eggs and finally the panko.

In a 12-inch skillet over medium-high heat, add the vegetable oil. Fry balls for 1-2 minutes on each side, or until brown and crispy.

Sprinkle with Parmesan cheese and parsley for garnish.