Crispy Fried Mac and Cheese Bites
These fried mac and cheese bites are the appetizer that wins every crowd — crispy on the outside, creamy and sharp inside, and they actually hold together in the oil. The secret is a long chill and a double breading. Simone called them 'the best thing you've ever made.' That's the review that matters.
Equipment
- Large pot for boiling pasta
- Medium saucepan
- 9x13 baking dish
- Three shallow bowls for breading station
- Dutch oven or heavy-bottomed pot
- Sheet pan lined with parchment
- Wire rack over baking sheet
- Clip-on thermometer
Ingredients
For the mac and cheese
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 8 oz sharp cheddar, shredded
- 4 oz cream cheese, softened
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the breading
- 1 cup all-purpose flour
- 3 large eggs, beaten with 1 tbsp water
- 2 cups panko breadcrumbs
- oil for frying (canola, peanut, or avocado)
Instructions
- Make the mac and cheese: Cook the pasta in salted water until just al dente (about 1 minute less than package directions). Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells toasty and looks pale golden — this is your roux.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Keep stirring until it thickens enough to coat the back of a spoon, about 3-4 minutes.
- Reduce heat to low. Add the shredded cheddar and cream cheese a handful at a time, stirring until each addition is fully melted before adding the next. Stir in smoked paprika, garlic powder, cayenne, salt, and pepper.
- Pour the cheese sauce over the cooked pasta and stir until every piece is coated. The mixture should be very creamy — it will firm up as it chills.
- Chill: Spread the mac and cheese into a 9x13 dish. Press plastic wrap directly onto the surface. Refrigerate for at least 3 hours, or overnight.
- Bread and fry: Once fully set, portion into 2-tablespoon balls and roll gently to form smooth rounds. Place on a parchment-lined sheet pan.
- Set up breading station: Bowl 1 with flour. Bowl 2 with beaten eggs. Bowl 3 with panko seasoned with a pinch of salt, paprika, and garlic powder.
- Roll each ball first in flour (shake off excess), then dip in egg, then roll in panko, pressing gently so the crumbs stick. Return to the sheet pan.
- Chill the breaded bites for 15-20 minutes while you heat the oil. This helps the breading stay on during frying.
- Pour about 2 inches of oil into a Dutch oven or heavy-bottomed pot. Heat to 350°F using a thermometer.
- Fry 4-5 bites at a time for 2-3 minutes, turning once, until deep golden brown on all sides. Transfer to a wire rack over a baking sheet. Sprinkle with flaky salt while hot. Let rest 2-3 minutes before serving.
Notes
Make ahead: Breaded, unfried bites keep in the fridge up to 24 hours. Freeze breaded bites in a single layer, then transfer to a bag; fry straight from frozen, adding 1 extra minute. Reheat: Air fryer at 350°F for 3 minutes brings back the crunch. Gluten-free: Use GF pasta, 1:1 GF flour in the roux, and GF panko. Storage: Fried bites are best within 2 hours — do not freeze after frying.