Fried Mac and Cheese Bites

Close-up of a hand pulling apart a breaded, fried macaroni and cheese bite, showing melted cheese inside.

Fried Mac and Cheese Bites

These Fried Mac and Cheese Bites are crispy, breaded mac and cheese squares made with homemade cheddar mac, coated in panko breadcrumbs, and fried until the outside is golden and crunchy and the inside is hot, melty, and extra cheesy. You get that classic mac and cheese flavor, just in a grab-and-go bite that holds together well while frying.

Prep Time25

Cook Time10

Chill Time4

Total Time4 35

Course: Snack

Cuisine: American

Keyword: mac and cheese, Mac and cheese bites

Servings: servings

Calories: 711kcal

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 9x9-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.

Notes

To Make In Advance: 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.

If Bites Are 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.

Refrigerator Storage: 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.

Nutrition