Fried Mac and Cheese Bites (Printer-friendly)
Crunchy golden shells encase creamy cheddar mac — freezer-friendly party bites that fry up crisp and melty.
# 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
→ 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 Make It:
01 - Cook elbow macaroni in boiling salted water until al dente. Drain well and set aside.
02 - Melt unsalted butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute. Slowly pour in whole milk, whisking until the mixture thickens, about 3 minutes.
03 - Take the saucepan off the heat. Stir in sharp cheddar and Parmesan cheese, salt, and black pepper until fully melted and the sauce is smooth.
04 - Fold cooked macaroni into the cheese sauce. Mix until all pasta is evenly coated.
05 - Transfer the mac and cheese mixture to a parchment paper-lined baking sheet. Spread to a 1-inch thickness. Refrigerate for at least 2 hours or freeze for 30 minutes, until fully firm.
06 - Once chilled, scoop and roll the mixture into balls about 1 1/2 inches in diameter. Arrange on a tray.
07 - Place all-purpose flour in one bowl, beat eggs in a second bowl, and combine panko breadcrumbs, garlic powder, and paprika in a third bowl.
08 - Dredge each ball in flour, dip in beaten eggs, then coat thoroughly with the seasoned panko mixture.
09 - Heat 2 inches of vegetable oil in a large pot or heavy skillet to 350°F. Fry the bites in batches for 2 to 3 minutes until golden brown 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 -
- If you’ve ever wondered what would happen if comfort food and party snacks had a gloriously crispy baby, this is it.
- The gooey center wrapped in a crunchy shell is an absolute crowd-pleaser and always disappears faster than expected.
02 -
- Rushing the chilling step means the bites will melt apart in hot oil—I learned this the messy way.
- Mixing the coating spices into the panko truly wakes up the flavor, and beats sprinkling on top after frying.
03 -
- Hand-shaping smaller bites helps them fry up evenly and stay intact.
- The magic touch is waiting until the oil is truly hot—sluggish oil means greasy bites.