Fried Mac and Cheese Bites (Printable)

Golden crunchy mac and cheese balls with gooey cheddar centers — chilled, breaded and fried for a crowd snack.

# What you'll 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 ground black pepper

→ Breading and 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

# Directions:

01 - Bring a pot of salted water to a boil. Add elbow macaroni and cook until just al dente according to package directions. Drain and set aside.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, and cook until sauce thickens, about 3 minutes.
03 - Remove saucepan from heat. Stir in shredded cheddar, grated Parmesan, salt, and black pepper. Mix until cheese is fully melted and sauce is smooth. Fold in cooked macaroni and mix to thoroughly coat.
04 - Transfer macaroni mixture onto a parchment-lined baking sheet, spreading into a 1-inch even layer. Refrigerate at least 2 hours, or freeze for 30 minutes, until mixture is firm and chilled.
05 - Scoop and shape the chilled mac and cheese into 1 1/2-inch balls, rolling gently between your hands. Arrange on a tray.
06 - Place 1 cup flour in one bowl. Beat the eggs in a second bowl. In a third bowl, combine panko breadcrumbs, garlic powder, and paprika.
07 - Coat each mac and cheese ball first in flour, then dip in beaten eggs, then roll in the seasoned panko mixture. Ensure each bite is thoroughly covered.
08 - Pour vegetable oil into a deep pot or skillet to a depth of 2 inches. Heat oil to 350°F. Fry the bites in batches for 2–3 minutes until golden brown and crisp, turning as needed. Do not overcrowd the pan.
09 - Remove fried bites with a slotted spoon and drain on paper towels. Serve hot with dipping sauce of your choice.

# Expert Suggestions:

01 -
  • Biting through that super-crunchy coating into a velvety mac and cheese center is pure bliss you have to experience yourself&
  • They&re easy to prep ahead for parties – the hardest part is keeping everyone from eating them all before guests arrive&
02 -
  • If your mac and cheese isn&t chilled solid, the balls will fall apart and melt in the oil – trust me, I learned the hard way&
  • Mixing your seasonings straight into the panko makes the coating taste punchier than you&d think&
03 -
  • Freezing the breaded bites before frying gives an even crispier finish and absolutely no cheesy leaks&
  • Tucking a tiny cube of extra cheddar inside a few balls makes for gooey, melty pockets that surprise everyone&

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