Ingredients:
For the Macaroni:
6 strips bacon
Kosher salt
1 pound elbow macaroni
1 quart milk
8 Tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups  Gruyere cheese, grated
2 cups extra-sharp Cheddar, grated
1 cup mozzarella cheese, shredded
1 cup Asiago cheese, shredded
1/2 teaspoon freshly ground black pepper
1 1/2 pounds cooked lobster meat
1 Tablespoon fresh chopped flat-leaf parsley
2 Scallions, thinly sliced

For the Breading:
2 eggs
2½ cups Panko breadcrumbs
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
1 cup flour

Vegetable oil, for frying

Directions:
Add pasta to large pot of boiling salted water and cook according to the directions on the package, 6 to 8 minutes. Drain well.

In a medium cast iron skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon. Set aside.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt the butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheeses, 1 tablespoon salt, the pepper, Add the cooked macaroni, bacon, lobster, scallions and  parsley and stir well, to combine.

 

 

Coat a 9×9-inch pan with cooking spray. Pour the macaroni mixture into the pan and freeze for several hours.Alternatively you can spray a non reactive bowl with vegetable spray and pour the macaroni mixture into the bowl and chill for several hours in the refrigerator.

Setting up the breading station
In a bowl, whisk the eggs and milk together. Set aside. In a second bowl, place the breadcrumbs, Parmesan cheese and salt. Mix well and set aside. In a third bowl, place the flour.

 

 

 

 

 

Scoop the macaroni mixture into 2-inch balls. Place first in the flour, turning to coat, then in the egg mixture. Coat with breadcrumbs, then double coat by placing back in the egg and a final coating of breadcrumbs. Place the mac & cheese bites and chill in the refrigerator for 1 to 2 hours.

 

 

 

 
Heat the oil over medium high heat, to about 350 degrees F.

 

 

 

 
Gently place in oil and fry until golden brown, about 4 to 5 minutes.

 

 

 
Remove with a slotted spoon to a paper towel lined plate. Allow to drain for 1 minute.

 

 

 
Repeat with remaining mac and cheese balls and fry in batches. Return the oil to 350 degrees F between batches. Allow to cool and serve.

 

 

Mac & Cheese Bites are now ready to eat!

Cook’s Notes:

I used my own homemade cured bacon made with pork belly  that was used in this recipe.

If lobster is not readily available, crabmeat and baby shrimp can be used as substitutes.