Fried Mac and Cheese Bites: A Crispy, Cheesy Delight You’ll Love

When it comes to comfort food, there’s no denying that mac and cheese holds a special place in the hearts of many. It’s warm, creamy, cheesy, and soothing. But what if you could take that same delicious mac and cheese and transform it into a bite-sized, crunchy treat? Enter Fried Mac and Cheese Bites. These crispy little balls are the perfect combination of two of the best things in the world — gooey mac and cheese and golden-fried perfection.

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These Fried Mac and Cheese Bites are a perfect balance of textures. The outer layer is golden and crispy, thanks to the panko breadcrumbs, while the inside is a creamy, cheesy explosion. The flavor is rich and savory, with just a hint of spice from the cayenne pepper, making every bite a flavorful experience. Whether you’re serving them as an appetizer, a side dish, or just a fun snack for a movie night, they are bound to be a hit with anyone who tries them.

In this recipe, we’re going to walk you through every step of making these delicious bites, from crafting the creamy cheese sauce to frying the bites to golden perfection. We’ll also share some tips on how to customize the recipe and offer suggestions for serving them. By the end, you’ll have a deep appreciation for this comforting and indulgent snack that’s sure to become a favorite in your kitchen.

Ingredients Breakdown: What You’ll Need

To get started, here’s a quick rundown of the ingredients you’ll need for these Fried Mac and Cheese Bites. The ingredients are simple, yet they come together to create an extraordinary dish. Let’s take a closer look at each one.

• 1 Tbsp. unsalted butter: This will be the base for your cheese sauce. It adds richness and flavor to the sauce.
• 1/3 cup (about 1 1/2 oz.), plus 1 Tbsp. all-purpose flour, divided: Flour is essential for making the roux, which thickens the cheese sauce and gives it that creamy, velvety texture. You’ll use a little more later to coat the mac and cheese balls before frying them.
• 1 1/4 cups whole milk: Whole milk is perfect for making a creamy cheese sauce, giving it the body and smoothness it needs.
• 8 oz. white Cheddar cheese, shredded (about 2 cups): Cheddar cheese is the classic choice for mac and cheese, offering a sharp, savory flavor that pairs wonderfully with the other cheeses.
• 8 oz. Monterey Jack cheese, shredded (about 2 cups): Monterey Jack has a smooth, mild flavor that melts beautifully, helping to create that creamy texture that mac and cheese is known for.
• 2 tsp. kosher salt: Salt is essential for balancing the flavors in the cheese sauce and seasoning the pasta.
• 1 tsp. garlic powder: Garlic powder adds a subtle savory depth to the cheese sauce, enhancing the overall flavor.
• 1/2 tsp. black pepper: Black pepper adds a bit of heat and complexity to the dish.
• 1/2 tsp. cayenne pepper: This gives the mac and cheese bites a gentle kick of heat. You can adjust this based on your preference for spice.
• 8 oz. elbow macaroni, cooked according to package directions: Elbow macaroni is the classic pasta used for mac and cheese. Be sure to cook it until it’s al dente, as it will hold its shape better when mixed with the cheese sauce.
• Vegetable oil: Used for frying, vegetable oil has a high smoke point, making it perfect for deep-frying the mac and cheese balls.
• 2 large eggs, lightly beaten: The egg wash is essential for helping the breadcrumbs stick to the mac and cheese balls, giving them a nice crispy coating.
• 2 Tbsp. water: Water is added to the egg wash to thin it out, making it easier to coat the mac and cheese balls.
• 2 1/2 cups panko breadcrumbs: Panko breadcrumbs are key to achieving that crispy, crunchy texture. These Japanese-style breadcrumbs are larger and lighter than regular breadcrumbs, which helps them crisp up beautifully when fried.

Step-by-Step Instructions: How to Make Fried Mac and Cheese Bites

Step 1: Making the Cheese Sauce
The first step to making Fried Mac and Cheese Bites is to create a smooth and creamy cheese sauce that will form the base of your mac and cheese. Start by melting the butter in a large saucepan over medium-high heat. Once the butter has melted, whisk in 1 tablespoon of the flour and cook it for about 1 minute. This will create a roux, which is a thickening agent for the sauce.

Next, gradually add the milk while whisking constantly to avoid any lumps from forming. Continue to whisk the mixture as it heats up. Bring it to a simmer over medium-high heat. Keep whisking the sauce frequently, allowing it to thicken. After about 3 minutes, the mixture should have thickened enough to lightly coat the back of a spoon. This is the point where you know your sauce is ready for the next step.

Step 2: Adding the Cheeses and Seasonings
Once the sauce has thickened, it’s time to add the cheeses. Reduce the heat to low, and add both the shredded white Cheddar cheese and Monterey Jack cheese to the saucepan. Stir constantly until the cheese has completely melted, and the sauce is smooth. The richness of the cheese will blend beautifully with the creamy sauce.

Now, it’s time to season the sauce. Add the kosher salt, garlic powder, black pepper, and cayenne pepper. These seasonings will not only enhance the flavor of the cheese sauce but also add a hint of spice that will complement the richness of the cheese.

Step 3: Mixing in the Macaroni
After the cheese sauce has come together, remove the saucepan from the heat and stir in the cooked elbow macaroni. The thick sauce will coat the pasta, making each bite creamy and cheesy. Don’t worry if the mixture feels thick — this is exactly what you want. The thickened mixture will hold its shape when you roll it into balls later.

Step 4: Chilling the Mac and Cheese Mixture
Transfer the macaroni and cheese mixture into a lightly greased 13- x 9-inch baking pan. Spread the mixture out evenly so it forms an even layer. Next, cover the pan with plastic wrap, pressing the wrap directly onto the surface of the macaroni mixture. This will prevent the surface from drying out and allow the mixture to firm up as it chills in the refrigerator.

Chill the mac and cheese mixture for at least 3 hours, or up to 24 hours. Chilling the mixture is an essential step, as it makes the mac and cheese easier to shape into balls and ensures that the balls will hold their shape during frying.

Step 5: Forming the Mac and Cheese Balls
Once the mixture is chilled and firm, it’s time to shape the mac and cheese into bite-sized balls. To do this, pour vegetable oil into a large Dutch oven, heating it over medium-high heat to 350°F. While the oil heats, scoop 1 ounce (2 tablespoons) of the mac and cheese mixture into your hands and roll it into a ball. Place the ball on a baking sheet lined with parchment paper. Repeat this process with the remaining mixture, making a total of about 36 balls.

Step 6: Coating the Mac and Cheese Balls
Next, prepare three shallow dishes for breading the balls. In the first dish, place the remaining 1/3 cup of flour. In the second dish, whisk together the two eggs and water to make an egg wash. In the third dish, place the panko breadcrumbs.

Take each mac and cheese ball and dredge it in the flour, shaking off any excess. Then dip it into the egg wash, letting any excess drip off, before rolling it in the panko breadcrumbs. Press the breadcrumbs gently onto the ball to ensure they stick well. Once each ball is coated, return it to the parchment-lined baking sheet. If you’re not frying them right away, you can cover the balls with plastic wrap and chill them in the fridge for up to 30 minutes.

Step 7: Frying the Mac and Cheese Balls
Now comes the fun part: frying! Heat the oil to 350°F, and fry the mac and cheese balls in batches of 6 to 8, turning them occasionally to ensure they cook evenly. Fry them until they are golden brown on the outside and the cheese inside is hot and melted, which should take about 4 to 5 minutes.

Once fried, transfer the mac and cheese balls to a paper towel-lined baking sheet to drain any excess oil.

Step 8: Serving and Enjoying
These Fried Mac and Cheese Bites are best enjoyed while they’re still hot and crispy. The contrast between the crunchy exterior and the creamy, cheesy interior is simply irresistible. Serve them with your favorite dipping sauce, such as marinara, ranch dressing, or a tangy sriracha mayo for an added kick.

Tips, Variations, and Substitutions

• Cheese Choices: While white Cheddar and Monterey Jack are classic choices, feel free to experiment with other types of cheese. Gruyère, Gouda, or even a bit of Parmesan can bring unique flavors to your mac and cheese.
• Make it Spicy: For an extra kick, add finely chopped jalapeños to the mac and cheese mixture or increase the amount of cayenne pepper.
• Gluten-Free Option: For a gluten-free version of this dish, simply use gluten-free breadcrumbs and flour. The texture and flavor will be just as satisfying.
• Make-Ahead: These mac and cheese bites can be made ahead of time. Prepare the balls, coat them, and freeze them on a baking sheet. Once frozen, transfer them to a bag or container and store them for up to 3 months. Fry them directly from the freezer when you’re ready to enjoy them.

A Bite-Sized Piece of Heaven

Fried Mac and Cheese Bites are a fun and delicious twist on a classic dish. They combine the creamy, cheesy goodness of mac and cheese with the irresistible crunch of a golden fried exterior. Whether you’re hosting a party, having a cozy family dinner, or simply indulging in a savory snack, these bites will quickly become a favorite. With the tips, variations, and tricks shared in this recipe, you can tailor these bites to your taste and enjoy them in many different ways. So go ahead, give them a try — and get ready to savor each crispy, cheesy bite!