Perfect Fried Mac and Cheese Bites
Alright, let’s be real—if mac and cheese is on the menu, I’m ordering it. Period. Baked, creamy, boxed, homemade, doesn’t matter. I love it in all forms. But turning it into crispy, golden, bite-sized snacks? Ohhh now this is my love language. These Fried Mac and Cheese Bites are crunchy on the outside, creamy on the inside, and perfect for popping right into your mouth.
Whether you’re hosting game night, need a snack for the kids (or yourself), or just wanna make something fun and cheesy, this recipe is a guaranteed hit.
Ingredients
Elbow macaroni – the classic pasta shape that holds all the cheesy goodness
Butter – for that rich, buttery base in your roux
All-purpose flour – to thicken up your cheese sauce
Whole milk – creamy and smooth for that luscious texture
Cheddar cheese – sharp and flavorful, the backbone of any mac
Monterey Jack cheese – for extra meltiness and stretch
Salt, garlic powder, paprika, black pepper – to make it pop with flavor
Flour, eggs, milk, panko breadcrumbs – your crispy coating dream team
How to Make It
Start by boiling your elbow macaroni in salted water until it’s just al dente. Drain it and set it aside.
In a pot, melt the butter over medium heat, then stir in your flour. Whisk it for about 1-2 minutes to form a smooth roux. Slowly add the milk, whisking constantly until the sauce thickens, which takes about 3-4 minutes.
Turn the heat down and stir in the cheddar, Monterey Jack, salt, garlic powder, paprika, and black pepper. Mix until the cheese melts and the sauce is silky smooth.
Combine your cooked macaroni with the cheese sauce. Transfer that cheesy goodness to a shallow dish, let it cool a bit, and then refrigerate for at least an hour—this step is key for rolling them into bites later.
Once chilled and firm, scoop out the mac and cheese and roll it into 1-2 tablespoon-sized balls. Now get your breading station ready: one bowl with flour, another with beaten eggs and milk, and a third with panko breadcrumbs.
Dip each ball in the flour, then the egg wash, and roll in breadcrumbs. For extra crunch, dip in egg and breadcrumbs a second time.
Heat oil in a pan to 350°F and fry the bites in batches, turning them until they’re golden brown and crispy on all sides—about 2-3 minutes.
Remove them with a slotted spoon and let them drain on paper towels. Serve warm with your favorite dipping sauce—ranch, spicy aioli, or even marinara if you’re feeling fancy.
My Mac & Cheese Love Story
Let’s just say me and mac and cheese go way back. It was my ride-or-die comfort food when I was a kid, my late-night college craving, and now it’s a regular request in my house (especially from my three mac-loving littles). But when I discovered I could fry it into crispy little bites? It was a wrap. It’s like the ultimate snack-meets-comfort-food crossover.
These bites are everything I love: cheesy, crispy, flavorful, and totally fun to eat. They’re great for entertaining, perfect for potlucks, and even better when you’re just in the mood to make something a little extra. Whether you serve them on a platter for guests or snack on them solo on the couch—these are that good.
Trust me, once you make them, they’ll be on repeat in your kitchen too. Because when mac and cheese meets fried snack energy? You already know it’s gonna be a good time.
Here are some more amazing Mac and Cheese recipes to try:
Fried Mac and Cheese Bites
These Fried Mac and Cheese Bites are crispy on the outside, creamy on the inside, and loaded with bold cheesy flavor in every bite. Perfect as an appetizer or snack, they’re a fun and delicious twist on everyone’s favorite comfort food
Ingredients
- Ingredients:
- 1 tbsp unsalted butter
- 2 tablespoons all purpose flour
- 1 ¼ cups whole milk
- 8 ounces cheddar cheese
- 8 ounces monterey jack cheese
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 8 ounces elbow macaroni
- Coating
- ⅓ cup all purpose flour
- 2 eggs, beaten
- 1 tablespoon milk
- 2 ½ cups panko breadcrumbs
Instructions
- Boil salted water and cook the elbow macaroni until al dente, drain, and set aside.
- Melt the butter in a pot over medium heat, stir in flour, and whisk for 1-2 minutes to form a roux.
- Gradually add milk, whisking constantly, and cook until thickened (3-4 minutes).
- Lower heat, add cheddar, Monterey Jack, salt, garlic powder, paprika, and black pepper. Stir until smooth.
- Mix the cooked macaroni with the cheese sauce.
- Transfer to a shallow dish, let cool to room temperature, and refrigerate until firm (at least 1 hour)
- Whisk eggs and 1 tablespoon of milk in a small bowl.
- Place panko breadcrumbs and flour in 2 separate bowls.
- Roll chilled mac and cheese into 1-2 tablespoon-sized balls.
- Dip each ball in the flour mixture, then the egg mixture, and lastly roll in breadcrumbs. Repeat the flour and egg dip twice before adding to the breadcrumbs for a thicker coating.
- Heat oil in a frying pan to 350°F (175°C).
- Fry bites in batches for 2-3 minutes, turning until golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with dipping sauces like marinara, ranch, or spicy aioli.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 385Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 86mgSodium 934mgCarbohydrates 34gFiber 2gSugar 4gProtein 19g
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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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