Fried Mac and Cheese Bites (Printable Version)
Golden-crisp mac and cheese bites with a creamy center, chilled then breaded and fried for a crunchy party snack.
# What You Need:
→ Mac and Cheese
01 - 1 1/2 cups elbow macaroni
02 - 2 cups shredded sharp cheddar cheese
03 - 1/2 cup grated Parmesan cheese
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For Breading & Frying
09 - 2 large eggs
10 - 1 cup all-purpose flour
11 - 2 cups panko breadcrumbs
12 - 1 teaspoon garlic powder
13 - 1 teaspoon paprika
14 - Vegetable oil, for frying
# How-To:
01 - Boil elbow macaroni in a large pot of salted water until al dente according to package directions. Drain thoroughly and reserve.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute. Gradually add milk in a slow stream, whisking until the mixture thickens, about 3 minutes.
03 - Remove saucepan from heat. Stir in shredded cheddar, Parmesan, salt, and black pepper until completely smooth.
04 - Fold drained macaroni into the cheese sauce, mixing to coat evenly.
05 - Transfer mac and cheese mixture onto a parchment-lined baking sheet, spreading to about 1 inch thick. Refrigerate until fully firm, at least 2 hours or 30 minutes in the freezer.
06 - Once chilled and firm, portion and roll mixture into 1 1/2-inch balls. Arrange on a tray.
07 - Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder and paprika.
08 - Dredge each ball in flour, dip in eggs, then coat thoroughly with seasoned panko breadcrumbs.
09 - Pour vegetable oil into a large pot or deep fryer to a depth of 2 inches. Heat oil to 350°F (175°C). Fry coated bites in batches for 2 to 3 minutes until golden and crisp. Do not overcrowd.
10 - Remove fried bites with a slotted spoon and drain on paper towels. Serve hot with preferred dipping sauces.
# Expert Tips:
01 -
- Once you make these, you'll have to hide a few just for yourself—they disappear that quickly every time.
- The contrast of the crispy shell and creamy center is deeply satisfying and wildly comforting, especially when shared with friends.
02 -
- If you skip chilling the mac and cheese, the bites fall apart the minute they hit the oil—I learned that the messy way.
- Frying just a few bites at a time keeps the oil hot and ensures they’re always crispy, not greasy.
03 -
- Adding just a pinch of cayenne to the cheese sauce wakes up the flavors.
- A quick squeeze of lemon over the finished bites brightens the richness and surprises everyone.