Description
These fried mac and cheese bites are the ultimate crispy, cheesy snack! Made with creamy, homemade mac and cheese, coated in seasoned breadcrumbs, and deep-fried to golden perfection, they’re perfect for parties, game nights, or indulgent snacking. Each bite delivers a crunchy exterior with a gooey, cheesy center, making them absolutely irresistible.
Whether you serve them with marinara sauce, ranch, or spicy sriracha aioli, these bites will disappear in minutes. The recipe is easy to follow, freezer-friendly, and customizable—try adding bacon, using different cheeses, or even air-frying for a lighter version.
Prepare them ahead of time, fry them fresh when needed, and enjoy restaurant-quality mac and cheese bites at home!
Ingredients
For the mac and cheese:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the coating:
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs (panko or regular)
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about one minute until golden.
Slowly whisk in the milk, stirring constantly until the mixture thickens.
Add the shredded cheddar cheese, salt, black pepper, and garlic powder. Stir until the cheese is melted and smooth.
Mix the cooked macaroni into the cheese sauce until fully coated. Transfer to a greased dish, spread evenly, and refrigerate for at least 2 hours or until firm.
Once chilled, scoop out portions of mac and cheese and roll them into bite-sized balls. Place them on a lined baking sheet and freeze for 30 minutes.
In three separate bowls, place flour in one, beaten eggs in another, and mix breadcrumbs with paprika, salt, and black pepper in the third.
Dip each mac and cheese ball into the flour, then into the beaten eggs, and finally coat with the breadcrumb mixture.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the bites in batches for about 2-3 minutes, until golden brown and crispy.
Remove from oil and drain on a paper towel-lined plate. Serve warm with your favorite dipping sauce.
Notes
- Chilling is crucial: Refrigerate the mac and cheese mixture before shaping to ensure firm, well-formed bites.
- Freezing helps hold shape: Before frying, freezing the coated bites for at least 15–30 minutes prevents them from falling apart in hot oil.
- Oil temperature matters: Keep the oil at 350°F (175°C) for the crispiest coating without burning.
- Reheat properly: Use an oven or air fryer instead of a microwave to maintain crispiness.
- Dips make all the difference: Serve with classic marinara, ranch, or a spicy aioli for extra flavor.
- Make-ahead friendly: Store uncooked bites in the freezer for up to 3 months, frying straight from frozen when needed.