Melty, crisp, and wildly fun to eat, these Fried Mac and Cheese Bites are the ultimate comfort food appetizer. They offer the perfect balance of a creamy, cheesy interior and a crunchy, golden-brown exterior that is impossible to resist for kids and adults alike.
Table of Contents
Why You Will Love This Recipe
You will love these Fried Mac and Cheese Bites because they take the best parts of a classic dish—the gooey cheese and tender pasta—and transform them into a portable, crunchy snack. By using a blend of white Cheddar and Monterey Jack, these bites have a sophisticated tang that cuts through the richness of the fried coating. They are the perfect solution for game day, holiday parties, or anytime you want to impress guests with a restaurant-quality starter made right in your own kitchen.
Ingredients
- 1 Tbsp. unsalted butter
- 1/3 cup plus 1 Tbsp. all-purpose flour, divided
- 1 1/4 cups whole milk
- 8 oz. white Cheddar cheese, shredded (about 2 cups)
- 8 oz. Monterey Jack cheese, shredded (about 2 cups)
- 2 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 8 oz. elbow macaroni, cooked according to package directions
- Vegetable oil for frying
- 2 large eggs, lightly beaten
- 2 Tbsp. water
- 2 1/2 cups panko (Japanese-style breadcrumbs)
Step-by-Step Instructions
- Prepare the Cheese Sauce: In a large saucepan, melt the butter over medium-high heat. Whisk in 1 tablespoon of the flour and cook for 1 minute while whisking constantly. Gradually pour in the milk, whisking continuously to avoid clumps. Bring the mixture to a simmer and cook for about 3 minutes until it is thick enough to coat the back of a spoon.
- Combine Cheese and Pasta: Lower the heat and add the shredded white Cheddar, Monterey Jack, salt, garlic powder, black pepper, and cayenne pepper. Stir constantly until the cheese is completely melted and the sauce is smooth. Remove from the heat and gently fold in the cooked elbow macaroni.
- Chill the Mixture: Spread the mac and cheese evenly into a lightly greased 13-x 9-inch baking dish. Press a layer of plastic wrap directly onto the surface of the pasta to prevent a skin from forming. Place in the refrigerator and chill for at least 3 hours, or up to 24 hours, until very firm.
- Form the Bites: Fill a Dutch oven or high-walled pot with about 2 inches of vegetable oil and heat it to 350°F. While the oil heats, use a 2-tablespoon scoop to portion the chilled macaroni mixture and roll it into 36 uniform balls. Place them on a baking sheet lined with parchment paper.
- Coat the Bites: Set up a dredging station with three shallow bowls. Place the remaining 1/3 cup of flour in the first, the whisked eggs and water in the second, and the panko in the third. Dredge each ball in flour, dip it into the egg wash, and then roll it in the panko, pressing gently to ensure the crumbs adhere.
- Final Chill and Fry: For the best results, chill the coated bites in the refrigerator for 30 minutes before frying. Once ready, fry the bites in batches of 6 to 8 for about 4 to 5 minutes. Turn them occasionally until they are golden brown and the centers are melty.
- Drain and Serve: Use a slotted spoon to transfer the fried bites to a paper towel-lined baking sheet to drain excess oil. Serve them while they are hot and gooey.
Expert Tips / Pro Tips
To ensure success with your Fried Mac and Cheese Bites, always use a candy thermometer to monitor your oil temperature. If the oil is too cold, the bites will absorb too much grease and fall apart; if it is too hot, the outside will burn before the inside melts. Using a cast-iron Dutch oven is highly recommended because it holds heat steadily. Also, make sure to shred your own cheese from blocks rather than using pre-shredded bags, as freshly grated cheese melts much more smoothly into the sauce.
Variations & Substitutions
While white Cheddar and Monterey Jack provide a classic flavor, you can easily customize this recipe. Try a combination of mozzarella and Parmesan for an Italian twist, or use pimiento cheese for a Southern flair. If you do not have panko, you can substitute regular dried breadcrumbs, crushed Ritz crackers, or even crushed potato chips for the outer coating. For a bit more heat, double the amount of cayenne pepper or add diced jalapeños to the macaroni mixture before chilling.
Serving Suggestions
These bites are delicious on their own, but they truly shine when paired with a great dipping sauce. A bright Pomodoro sauce or a simple marinara provides a nice acidic balance to the salty cheese. For a creamier option, try a “Comeback Sauce” made from mayonnaise, hot sauce, chili sauce, and paprika. They also pair excellently with a side of ranch dressing or a spicy chipotle aioli.
Storage, Freezing & Reheating
Storage: Leftover bites can be stored in an airtight container in the refrigerator for 2 to 3 days. Note that the coating will soften over time.
Freezing: You can freeze the prepared, uncooked panko-coated balls on a tray until solid, then transfer them to a freezer bag. They can be fried directly from frozen; just add a minute or two to the frying time.
Reheating: To restore the crunch, reheat the bites in an oven at 400°F for 8 to 10 minutes, or use an air fryer at 350°F for 3 to 5 minutes. Avoid using the microwave, as it will make the crust soggy.
Nutrition Information
| Nutrient | Amount Per Serving (3 bites) |
| Calories | 340 kcal |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 75mg |
| Sodium | 580mg |
| Total Carbohydrates | 28g |
| Protein | 14g |
Fried Mac and Cheese Bites
Ingredients
Method
- Prepare the Cheese Sauce: In a large saucepan, melt the butter over medium-high heat. Whisk in 1 tablespoon of the flour and cook for 1 minute while whisking constantly. Gradually pour in the milk, whisking continuously to avoid clumps. Bring the mixture to a simmer and cook for about 3 minutes until it is thick enough to coat the back of a spoon.1 Tbsp. unsalted butter, 1 Tbsp. all-purpose flour, 1 1/4 cups whole milk
- Combine Cheese and Pasta: Lower the heat and add the shredded white Cheddar, Monterey Jack, salt, garlic powder, black pepper, and cayenne pepper. Stir constantly until the cheese is completely melted and the sauce is smooth. Remove from the heat and gently fold in the cooked elbow macaroni.8 oz. white Cheddar cheese, 8 oz. Monterey Jack cheese, 2 tsp. kosher salt, 1 tsp. garlic powder, 1/2 tsp. black pepper, 1/2 tsp. cayenne pepper, 8 oz. elbow macaroni
- Chill the Mixture: Spread the mac and cheese evenly into a lightly greased 13-x 9-inch baking dish. Press a layer of plastic wrap directly onto the surface of the pasta to prevent a skin from forming. Place in the refrigerator and chill for at least 3 hours, or up to 24 hours, until very firm.
- Form the Bites: Fill a Dutch oven or high-walled pot with about 2 inches of vegetable oil and heat it to 350°F. While the oil heats, use a 2-tablespoon scoop to portion the chilled macaroni mixture and roll it into 36 uniform balls. Place them on a baking sheet lined with parchment paper.Vegetable oil
- Coat the Bites: Set up a dredging station with three shallow bowls. Place the remaining 1/3 cup of flour in the first, the whisked eggs and water in the second, and the panko in the third. Dredge each ball in flour, dip it into the egg wash, and then roll it in the panko, pressing gently to ensure the crumbs adhere.1/3 cup all-purpose flour, 2 large eggs, 2 Tbsp. water, 2 1/2 cups panko
- Final Chill and Fry: For the best results, chill the coated bites in the refrigerator for 30 minutes before frying. Once ready, fry the bites in batches of 6 to 8 for about 4 to 5 minutes. Turn them occasionally until they are golden brown and the centers are melty.
- Drain and Serve: Use a slotted spoon to transfer the fried bites to a paper towel-lined baking sheet to drain excess oil. Serve them while they are hot and gooey.
Notes
FAQ
Can I make these in an air fryer?
Yes, you can air fry these bites at 375°F for 8 to 10 minutes. Be sure to spray them generously with oil spray before cooking to help them brown and become crispy.
Why did my mac and cheese bites fall apart in the oil?
This usually happens if the macaroni mixture wasn’t chilled long enough or if the oil wasn’t hot enough. Ensure the mixture is cold and firm before scooping, and always verify the oil is at 350°F before adding the bites.
Can I use different pasta shapes?
Elbow macaroni is preferred because the small size allows the balls to hold their shape better. However, you can use other small pasta like ditalini or small shells if necessary.
Can I make the mac and cheese a day in advance?
Absolutely. In fact, letting the mac and cheese chill in the refrigerator overnight makes it much easier to handle and roll into balls the next day.