You’ll love this recipe if you like these In-N-Out Animal Style Fries and Halloumi Fries recipes.
If you love mac and cheese and you want it in snack form, these bites are it. You get a crunchy, golden outside and a hot, cheesy center, and they’re way more fun to serve than a bowl of mac. It’s also a great way to use up leftover cooked pasta, so it doesn’t just sit in the fridge.
The main trick is letting the mac and cheese chill until it’s fully firm before you cut it. That’s what keeps the squares clean and makes them easy to bread and fry without falling apart. Freshly shredded cheese helps too, since it melts more smoothly and sets up better.
They’re also great when you don’t want to be cooking while everyone’s hungry. You can prep the mac and cheese ahead of time, bread the bites, and then fry right before serving. They’re best fresh so the coating stays crunchy and the center stays soft, but they’re also fine once they cool a bit, which is helpful if kids are eating too.
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💛 Why you’ll love this recipe
- Crispy outside with a creamy, cheesy center that holds its shape.
- Easy to prep in advance and fry when you’re ready.
- Uses simple ingredients and an easy cooking process from start to finish.
- Easy to portion and easy to serve for groups.
- Great for parties any time of year.
➡️ Ingredients you’ll need
⏲ How to make this fried mac and cheese bites
recipe
👉 Easy ingredient swaps
- Pasta: Any small pasta shape works (elbows, shells, cavatappi).
- Milk: Half-and-half works too.
- Cheese: Swap part of the cheddar for Monterey Jack or Colby. A small amount of mozzarella is fine too.
- Panko Breadcrumbs: Regular breadcrumbs work, but they won’t be quite as crunchy.
- Dried Parsley: Skip it, or use dried basil or oregano.
✨ Variations
- Extra cheesy: Mix in another ½ cup of shredded cheddar, provolone, or Monterey Jack cheese before chilling.
- Spicy: Add a little hot sauce to the cheese sauce, or add ground cayenne pepper or chili powder to the flour bowl.
- Mini bites: Cut into smaller squares for bite-sized party snacks.
- Larger bites: Press into a 9×13-inch pan and cut into rectangles if you want bigger bites.
〰️ How to serve
- Dips — Marinara, ranch, or a simple cheese sauce.
- Snack plates — Add pickles, a simple slaw, or cut veggies to break things up.
💬 FAQs
Can I make these ahead of time?
Yes. You can make and chill the mac and cheese a day ahead. You can also bread the bites and refrigerate them for up to 6-8 hours before frying.
Why is chilling important?
If the mac and cheese isn’t fully set, the bites won’t hold together. Skipping the chill time usually means the cheese leaks out while frying.
Why are my bites falling apart?
This usually means the mac and cheese didn’t set up enough. Make sure it chills until it’s fully firm. If it still feels too soft, the cheese sauce was probably a little thin. Next time, cook the mixture a bit longer after you stir in the pasta so it thickens up, and use whole milk and freshly shredded cheese so it sets better. If you’re in a hurry, freeze the cut bites for 10-15 minutes before breading and frying.
How should these be stored?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat them in an air fryer or oven so the outside crisps back up. The microwave will warm them through, but the coating will soften.
Can these be frozen?
These don’t freeze well. After thawing, the coating doesn’t crisp the same and the texture changes, so they’re best made fresh.
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Fried Mac and Cheese Bites
Ingredients
Mac and Cheese
- 8 ounces uncooked elbow macaroni, or 3 cups leftover cooked pasta
- 2 Tablespoons salted butter
- 2 ½ Tablespoons all-purpose flour
- 1 cup whole milk
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 cups shredded cheddar cheese
Breading
- 1 cup all-purpose flour
- 1 teaspoon Kosher salt
- ½ teaspoon coarse ground pepper
- 2 large eggs
- 2 Tablespoons milk
- 2 cups panko breadcrumbs
- 1 teaspoon dried parsley flakes
- Vegetable oil, canola oil, or peanut oil, for frying
Optional Garnish
- Fresh parsley
Instructions
- Cook Pasta: In a large saucepan, bring a pot of water to a boil, then boil 8 ounces uncooked elbow macaroni until al dente. Drain and rinse with cold water, then set aside. If using leftover plain pasta, measure out about 3 cups and make sure it’s fully cooled before using.
- Make Cheese Sauce: Melt 2 Tablespoons salted butter in a pot over medium heat. Sprinkle 2 ½ Tablespoons all-purpose flour over butter and cook for 2 minutes, stirring constantly, to form a roux. Slowly whisk in 1 cup whole milk, then add 1 ½ teaspoons Kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon paprika. Cook until thickened. Add 3 cups shredded cheddar cheese, a handful at a time, stirring until smooth before adding more.
- Combine and Set: Add cooked pasta to sauce and stir until evenly coated. If mixture looks loose, cook for a few more minutes until thick. Spread evenly into a parchment-lined 9×9-inch pan, cover, and refrigerate for at least 4 hours or overnight.
- Cut and Coat: Once firm, remove mac and cheese from the pan and cut into 36 squares. Set up three bowls: in first bowl, mix 1 cup all-purpose flour, 1 teaspoon Kosher salt, and ½ teaspoon coarse ground pepper. In second bowl, whisk together 2 large eggs and 2 Tablespoons milk. In third bowl, combine 2 cups panko breadcrumbs and 1 teaspoon dried parsley flakes. Coat each square in flour mixture, then dip in egg mixture, and finish in panko mixture. Place on a parchment-lined baking sheet and freeze for 10 minutes.
- Fry: Heat 3 inches of oil in a heavy pot to about 365 °F. Fry a few bites at a time until golden brown, about 2-3 minutes. Use a slotted spoon to transfer the bites to a paper towel-lined plate to remove excess grease. Repeat with the remaining bites.
- Serve: Sprinkle with parsley if using. Serve on their own or with dipping sauces.
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