Mac and Cheese Bites

Mac & Cheese Bites


Sous vide delivers unparalleled flavor and texture while the size keeps portions under control (unless you eat the whole batch).



Cheese Sauce:

2 C heavy whipping cream
2 C whole milk
6 Tbsp cornstarch
6 oz cream cheese
5 C sharp grated cheddar cheese
2 Tbsp lemon juice
1 ½ tsp kosher salt
1 tsp white pepper


1 ½ lb cooked elbow pasta
2 C all-purpose flour
6 eggs, beaten
2 C bread crumbs
1 gallon canola oil
Salt, to taste



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Medium bowl
  • Mixing spoon
  • Large mixing bowl
  • Large baking sheets (2)
  • Knife
  • Parchment paper
  • Shallow bowls (3)
  • Deep pan


Prepping time: 20 minutes / Cooking time: 25 minutes (excludes sous vide cooking time)




For the Cheese Sauce:

  1. Set circulator to 185°F (85°C).
  2. In a bowl, combine cream, milk, and cornstarch. Mix thoroughly.
  3. Transfer to a pouch and add the remaining sauce ingredients. Seal and massage the pouch to combine the ingredients.
  4. Cook sous-vide for one hour.

For the Bites:

  1. While sauce is cooking, prepare pasta according to the directions on the packaging. Drain and cool.
  2. While the cheese sauce is still warm, combine sauce and pasta in a large mixing bowl.
  3. Once combined, spread on a baking sheet and chill in the refrigerator for three hours or until set.
  4. When completely cool, cut into two-inch squares and place on a parchment-lined tray.
  5. Freeze at least three hours, or overnight.
  6. Put the flour, egg, and bread crumbs into three separate, shallow bowls.
  7. Dredge pasta squares in the flour, dusting off any excess.
  8. Next, dip in egg, covering completely, then coat in bread crumbs.
  9. Heat canola oil in a deep pan until oil reaches 350°F (176.6°C).
  10. Fry the squares until golden on all sides, two to three minutes.
  11. Sprinkle with salt.
  12. Allow to cool slightly before serving.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

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