Description
These Crispy Mac and Cheese Bites are a deliciously golden and crunchy twist on classic macaroni and cheese. Creamy, cheesy macaroni is shaped into bite-sized balls, coated in a crispy breadcrumb crust, and deep-fried to perfection. Perfect as an appetizer, party snack, or comforting treat, they pair wonderfully with marinara sauce or ranch dressing for dipping.
Ingredients
Scale
Mac and Cheese
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Breading and Frying
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs, beaten
- 1 cup all-purpose flour (for dredging)
- Vegetable oil for frying
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. Slowly pour in the milk while whisking constantly to avoid lumps. Cook for 4-5 minutes until the sauce thickens. Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until all the cheese is melted and the sauce is smooth.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir to coat evenly. Allow the mac and cheese to cool completely; chilling it in the refrigerator for about an hour will make it easier to handle.
- Prepare the breading station: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Form the bites: Once cooled, scoop about 1 tablespoon of the mac and cheese mixture and roll into balls or shape into small disks. Repeat until all the mixture is used.
- Bread the bites: Dredge each ball first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs.
- Fry the bites: Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Fry the mac and cheese bites in batches for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the crispy mac and cheese bites hot with marinara sauce or ranch dressing for dipping.
Notes
- Chilling the mac and cheese before forming the bites helps them hold together better when frying.
- Use panko breadcrumbs for an extra crispy coating.
- If you don’t have a thermometer, test the oil by dropping a small piece of bread; it should sizzle and brown in about 1 minute.
- These bites can be kept warm in a low oven while frying the remaining batches.
- To make ahead, form and bread the bites, then freeze them on a baking sheet. Fry directly from frozen, adding a minute or two to cooking time.
