Description
These irresistible Fried Mac and Cheese Bites transform classic comfort food into golden, crispy appetizers that are guaranteed to disappear fast! With a crunchy panko coating and gooey, cheesy center, they’re perfect for parties, game days, or whenever you’re craving an indulgent treat that combines the best of mac and cheese with the joy of finger food.
Ingredients
Scale
- 8 oz elbow macaroni (about 2 cups cooked)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- 1 cup sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour (for dredging)
- Vegetable oil, for frying
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 1 minute less than package directions. Drain and set aside.
- In the same pot over medium heat, melt the butter. Whisk in flour to form a roux and cook, whisking constantly, for about 1 minute until bubbly.
- Gradually pour in the milk, whisking continuously to prevent lumps. Let the mixture simmer and thicken for 3-4 minutes.
- Remove pot from heat and stir in both shredded cheeses until fully melted and smooth. Season with salt, pepper, and smoked paprika. Taste and adjust seasonings if needed.
- Fold the drained macaroni into the cheese sauce until thoroughly coated. Spread the mixture into an 8×8 inch baking dish. Cover and refrigerate for at least 2 hours or overnight.
- When ready to fry, scoop about 1½ tablespoon portions of chilled mac & cheese and roll into balls. Place them on a tray.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each ball in flour, shake off excess, dip in egg, then coat thoroughly in panko breadcrumbs.
- Heat vegetable oil in a deep skillet or Dutch oven to a depth of about 2 inches. Heat to 350°F.
- Carefully fry 4-5 bites at a time until golden brown and crispy, about 2 minutes per side.
- Transfer to a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.
Notes
- For the best results, ensure your mac and cheese mixture is thoroughly chilled before forming into balls. If the mixture seems too soft, refrigerate for an additional hour.
- You can use leftover mac and cheese instead of making it from scratch. Just ensure it’s well-chilled before proceeding with the recipe.
- Try different cheese combinations for unique flavor profiles – pepper jack adds a nice kick!
- For a healthier version, these can be baked at 425°F for 15 minutes instead of fried, though the texture will be slightly different.
- Make-ahead tip: Prepare and bread the bites up to 24 hours in advance, and store covered in the refrigerator until ready to fry.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 4 bites
- Calories: 425
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 95mg