Fried Mac And Cheese Bites on a plate with a fork — Photo:
Will Dickey

Active Time:

1 hr 25 mins

Chill Time:

3 hrs

Total Time:

4 hrs 25 mins

Servings:

Fried mac and cheese bites are the best of all worlds—creamy and rich, like the classic dish, but with all the crisp edges your family fights over.

Start by whipping up the traditional recipe, but with a couple substitutions. Use white Cheddar and Monterey Jack for an extra tang to cut through the richness of the fried bites. Instead of baking the pasta and cheese, scoop into bites, and coat with an egg-and-panko mixture before deep-frying to golden brown and gooey goodness.

Make sure to grab a candy thermometer to prevent the bites from burning. No other fancy equipment is necessary. You can fry in any high-walled pot. For example, a cast-iron Dutch oven is ideal for holding heat and preventing splatters.

Ingredients for Fried Mac and Cheese Bites

You'll need to gather some pantry and fridge staples to make this cheesy appetizer. See full measurements below:

Butter and flour: You'll use this to make a bechamel for the mac and cheese's creamy sauce.
Milk: For the cheese sauce.
Cheddar and Monterey Jack cheeses: You can't have mac and cheese without cheese. We like these two for their strong flavor, but you can pick your favorites.
Kosher salt and black pepper: To even out the flavors.
Garlic powder and cayenne pepper: To elevate the mac and cheese's flavors a bit more than your typical recipe so it stands up against the frying.
Elbow macaroni: The short noodles are better for fried mac and cheese balls because they shape up nicely.
Vegetable oil: For frying the mac and cheese balls.
Eggs and water: For adhering the panko crust to the balls.
Panko: This makes the crunchy outer shell on the bites.

What is panko? Can I use something else?

Panko is basically ultra-crispy bread crumbs. It is often favored in Japanese cooking and frying for the intense crunch the ingredient provides. You can find panko in the flour and spice section of your grocery store in a canister.

Dried breadcrumbs are easily swapped in for panko; crushed Ritz crackers or crushed potato chips work, too.

Which Cheeses Are in Mac and Cheese Bites?

This recipe for mac and cheese bites calls for white Cheddar and Monterey Jack cheeses, but other cheese combos like mozzarella and Parmesan, or pimiento cheese and white Cheddar would also work. Swap in whichever cheese combos you prefer.

How To Make Mac and Cheese Bites

The first steps of these Fried Mac and Cheese Bites will be familiar to anyone who has made a homemade macaroni and cheese recipe before. You'll make the rich cheese sauce, but instead of baking the pasta dish, you'll head straight into the bites-making process.

Here's a brief recap of how to make mac and cheese bites. Full instructions are further below.

Step 1. Make the sauce: Add flour to melted butter in a saucepan. Stir constantly with a whisk to prevent clumping. Then, add the milk. Keep whisking so the roux and milk will be well incorporated. You'll simmer the sauce for a few minutes until it begins to thicken. Stir constantly to prevent hot spots and burning.

Batter for Fried Mac and Cheese Balls — Will Dickey

Step 2. Add cheeses: Once the sauce is thick enough to coat the back of a spoon, it's time to add the cheeses, salt, garlic powder, black pepper, and cayenne pepper. Stir regularly to help the ingredients melt and turn smooth. When the sauce is well combined, take the pan off the stove. Gently fold in the cooked macaroni noodles.
Step 3. Chill and scoop. Spread the mac and cheese mixture into a 13-x 9-inch baking dish, then cover it, and chill it in the fridge for at least 3 hours. (Overnight or up to 24 hours is okay, too.)
Step 4. Scoop bites: After it's fully chilled, grab a two-tablespoon scoop from your drawer, and start scooping these mac and cheese bites. Place each bite on a parchment paper-lined baking sheet. Repeat until you have 36 mac and cheese balls.
Step 5. Make egg wash: Combine the eggs and a bit of water in a shallow bowl.
Step 6. Roll balls in panko: Dredge each mac and cheese bite in the flour. Shake off the excess flour. Then, dunk the ball in the egg wash. Finally, roll the bite in the panko, and place it back on the parchment paper-lined baking tray. You may have to press the panko into the mac and cheese bites just a bit, but it'll stick reasonably well with the egg wash. Repeat with each of the bites.

Step 7. Chill bites: When you've coated each bite with the panko coating, wrap the baking sheets with plastic wrap, and place them back into the fridge for 30 minutes. This will help keep the bites solid during the frying process.
Step 8. Fry: Check your frying oil with a candy thermometer to be sure it's hot enough. If it's too cold, the balls won't sizzle, and they'll likely fall apart. Too hot, and they'll burn before the inside melts. When you've reached 350°F, drop six to eight mac and cheese bites into the oil. With a wooden or metal spoon, turn the balls occasionally to help them fry on all sides.

Once the outsides are golden and crispy and the insides are melty and gooey, use a slotted spoon to remove the bites from the oil. Place them on a paper towel-lined baking sheet, and repeat the frying process with the remaining bites until all are cooked.

Can You Make Mac and Cheese Bites Ahead of Time?

Like most fried foods, mac and cheese bites are best immediately after cooking. Store leftovers in an airtight container in the fridge for two to three days, but the crisp coating will turn softer once refrigerated.

Alternatively, prepare the mac and cheese bites to step four of the recipe, and stop before frying. Store the mac and cheese bites in the fridge or freezer, depending on how far in advance they were prepared. One to two days in the refrigerator is fine. Otherwise, store the mac and cheese bites in the freezer until frying. Fry immediately from frozen.

Can You Reheat Mac and Cheese Bites?

Reheat mac and cheese bites in the oven for 8 to 10 minutes at 400°F or in the air fryer at 350°F for 3 to 5 minutes. It is not advised to reheat mac and cheese bites in the microwave. They'll turn soggy and may fall apart.

How To Serve Mac and Cheese Bites

Serve alongside a bright and acidic tomato-based dip like the Pomodoro Dipping Sauce, which will help balance the salty richness of the cheese. Or go with the classic Comeback Sauce that combines spicy heat from paprika, hot sauce, and chili sauce with a cooling, creamy mayo.

Editorial contributions by Alexandra Emanuelli.

Ingredients

1 Tbsp. unsalted butter
1/3 cup (about 1 1/2 oz.), 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 pkg. directions
Vegetable oil
2 large eggs, lightly beaten
2 Tbsp. water
2 1/2 cups panko (Japanese-style breadcrumbs)

Directions

Make cheese sauce:

Melt butter in a large saucepan over medium-high. Whisk in 1 tablespoon of the flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly. Bring to a simmer over medium-high; simmer, whisking often, until mixture is slightly thickened and lightly coats back of a spoon, about 3 minutes.

Will Dickey
Add cheeses and pasta:

Reduce heat to low; add Cheddar cheese, Monterey Jack cheese, salt, garlic powder, black pepper, and cayenne pepper, stirring constantly until cheeses melt and mixture is smooth, about 2 minutes. Remove from heat, and stir in macaroni (mixture will be thick).
Chill mac and cheese:

Spread mixture evenly in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, pressing plastic wrap directly on surface; chill until firm, at least 3 hours or up to 24 hours.
Scoop mac and cheese balls:

Pour oil to a depth of 2 inches into a large Dutch oven; heat over medium-high to 350°F. Meanwhile, scoop 1 portion macaroni mixture into your hands using a 1-ounce (2-tablespoon) scoop, and roll into a ball. Place on a baking sheet lined with parchment paper. Repeat process with remaining macaroni mixture. (You'll have 36 balls total.)

Will Dickey
Apply coating:

Whisk together eggs and water in a shallow dish. Place panko in a second shallow dish, and place remaining 1/3 cup flour in a third shallow dish. Working with 1 ball at a time, dredge in flour, and shake off excess. Roll ball in egg mixture; let excess drip off. Roll in panko, pressing to adhere. Return ball to baking sheet. (Balls can be loosely covered with plastic wrap, and chilled until ready to fry, up to 30 minutes.)

Will Dickey
Fry balls in batches:

Fry macaroni balls in 6 to 8 batches, turning occasionally, until golden brown on outside and hot and melted on inside, 4 to 5 minutes. Transfer to a paper-towel lined baking sheet to drain. Serve immediately.

Will Dickey