Mac & Cheese Bombs Recipe

Cook pasta

Bring 6 cups water to a rolling boil in a medium pot. Add 1 tsp salt and the elbow macaroni. Cook until just al dente according to package directions (usually 7–8 minutes). Drain well and return to the pot off heat.

Make cheese sauce

In a small saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1 minute, stirring constantly to make a roux. Slowly whisk in 1 cup whole milk until smooth. Continue to cook, stirring, until the mixture thickens slightly, about 2–3 minutes.

Combine cheeses and seasoning

Remove sauce from heat. Stir in 1.5 cups shredded sharp cheddar, 0.5 cup shredded mozzarella, 2 tbsp cream cheese, 1/2 tsp dry mustard, 1/4 tsp black pepper, and 1/2 tsp salt. Stir until cheeses are melted and sauce is smooth.

Mix pasta with sauce

Pour cheese sauce over the drained macaroni and stir until evenly coated. Taste and adjust seasoning if needed. Let the mac & cheese cool to room temperature, then refrigerate for at least 45 minutes (or 20–30 minutes in the freezer) so it firms up and is easier to shape.

Prepare coating stations

Line three shallow bowls: one with 1/2 cup flour, one with a whisked mixture of 2 eggs and 2 tbsp milk, and one with 1.5 cups panko breadcrumbs mixed with 2 tbsp grated Parmesan (if using). Lightly spray a baking sheet with nonstick spray and set alongside.

Portion and shape bombs

Remove chilled mac & cheese from refrigerator. Using a 1.5–2 tablespoon cookie scoop or two spoons, portion out even mounds (about 1–1.25 tbsp each) and form into tight balls between your palms. If using optional fillings (bacon or a small mozzarella cube), press a little filling into the center and seal with mac & cheese so it forms a smooth ball about 1 to 1.25 inches in diameter. Place each formed ball on the prepared baking sheet.

Dredge and double-coat

One at a time, roll each chilled mac ball in flour, shaking off excess. Dip into the egg wash, then press into the panko so the breadcrumbs adhere well. For an extra-crispy exterior, return the coated ball to the egg wash briefly and again into the panko for a double coating. Place finished bombs back on the baking sheet. If coating becomes soft, chill the bombs for 10–15 minutes before frying.

Heat oil and fry

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron or stainless) to create a 1/2-inch layer and heat over medium heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within ~20–30 seconds. Fry the bombs in batches, 4–6 at a time depending on pan size, turning gently with tongs or a slotted spoon so they brown evenly. Fry 2–3 minutes total, until golden brown all over.

Drain and rest

Use a slotted spoon to transfer fried bombs to a paper towel-lined plate to drain. Let rest 1–2 minutes - they will be very hot inside. Serve warm.

Arrange mac & cheese bombs on a serving platter. Sprinkle with chopped chives or parsley and serve with marinara or spicy ketchup for dipping. These are best eaten hot; if you need to reheat, bake at 350°F (175°C) for 8–10 minutes to re-crisp the exterior.