Bite-sized poppers filled with creamy cheese, bacon, and spinach, perfect for appetizers or snacking.
# The Ingredients You'll Need:
→ Pasta
01 - 1 cup elbow macaroni, uncooked
→ Cheese Sauce
02 - 1 and 1/2 cups shredded sharp cheddar cheese
03 - 1/2 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon salt
→ Bacon & Spinach
08 - 6 slices bacon, cooked and finely chopped
09 - 1 cup fresh spinach, finely chopped
→ Coating
10 - 1 cup all-purpose flour
11 - 2 large eggs
12 - 1 cup panko breadcrumbs
13 - 1/2 teaspoon paprika
14 - 1/2 teaspoon garlic powder
15 - Vegetable oil, for frying
# Step-by-Step Instructions:
01 - Boil elbow macaroni in salted water according to package directions. Drain and reserve.
02 - Melt butter in medium saucepan over medium heat. Add flour, whisk for 1 minute until blended. Gradually pour in whole milk while whisking constantly until smooth and thickened, approximately 2 minutes.
03 - Lower heat and stir in shredded cheddar cheese, salt, and black pepper until completely melted and creamy.
04 - Fold drained macaroni, chopped bacon, and chopped spinach into cheese sauce. Combine thoroughly.
05 - Spread mixture on parchment-lined baking sheet. Allow to cool at room temperature, then refrigerate for 30 minutes until firm.
06 - Portion and roll chilled mac and cheese mixture into evenly sized 1.5-inch balls.
07 - Set out three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with paprika and garlic powder.
08 - Toss each ball in flour, dip in egg, and roll in seasoned panko crumbs until fully coated.
09 - Heat 2 inches of vegetable oil in deep skillet or pot to 350°F. Fry poppers in batches for 2 to 3 minutes, until golden and crisp. Transfer to paper towel-lined plate to drain.
10 - Present the poppers warm, paired with preferred dipping sauce.
