Fried Mac and Cheese Bites
The ultimate cheesy snack with a crispy golden crust and melty center—perfect for parties, game day, or any comfort food craving. These mac and cheese bites are freezer-friendly, crowd-pleasing, and guaranteed to vanish fast!
Ingredients
- For the Mac and Cheese:
- 2 cups macaroni any shape
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk whole or 2% recommended
- 1½ cups sharp cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded (or your favorite cheese blend)
- ½ teaspoon salt plus more to taste
- ¼ teaspoon garlic powder
- For the Coating:
- ½ cup all-purpose flour for dredging
- 2 large eggs beaten
- 1½ cups panko or seasoned breadcrumbs
- Optional: ½ teaspoon paprika ¼ teaspoon chili powder, ¼ teaspoon onion powder, pinch of salt
- For Frying:
- Neutral oil vegetable, canola, or corn oil
Instructions
- Make the Mac and Cheese
- Cook macaroni in salted water until just al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a light roux.
- Gradually add milk, whisking until smooth and thickened (about 3–4 minutes).
- Stir in cheddar and Monterey Jack cheeses, mixing until fully melted and sauce is thick. Add salt and garlic powder to taste.
- Combine cheese sauce with cooked macaroni. Mix well and let cool for a few minutes.
- Chill and Shape
- Spread mac and cheese mixture into a shallow dish or baking pan, pressing into an even layer.
- Cover and refrigerate for at least 3 hours, or overnight, until firm.
- Using a small scoop or two spoons, form cold mixture into 1-inch balls. Roll tightly. Place on a parchment-lined baking sheet.
- Freeze bites for 30 minutes to set their shape.
- Bread the Bites
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs (seasoned with paprika, chili powder, and onion powder if desired).
- Roll each ball in flour, dip in egg, then coat thoroughly with breadcrumbs. For extra crunch, repeat the egg and breadcrumb steps.
- Fry Until Golden
- Heat 2–3 inches of oil in a deep skillet or Dutch oven to 360°F (182°C).
- Fry bites in batches for 4–5 minutes, turning gently until golden and crisp.
- Remove with a slotted spoon and drain on a paper towel-lined tray.
- Oven and Air Fryer Instructions
- Oven:
- Preheat to 400°F (200°C).
- Place breaded bites on a parchment-lined baking sheet.
- Lightly spray with oil.
- Bake for 18–22 minutes, turning once, until golden and crispy.
- Air Fryer:
- Preheat to 370°F (188°C).
- Spray bites lightly with oil.
- Cook for 10–12 minutes, shaking halfway, until crisp and heated through.
Notes
Storage and Reheating Tips
- To Freeze:
After breading, freeze uncooked bites in a single layer on a tray. Once solid, transfer to a freezer-safe container. Cook from frozen—no need to thaw. - To Store:
Refrigerate cooked bites in an airtight container for up to 4 days. - To Reheat:
Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes until crisp and heated through. Avoid microwaving, as the coating may become soggy.