Fried Mac & Cheese Bites Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook 1 minute less than package al dente (usually 7-8 minutes). Drain thoroughly and rinse briefly under hot water to stop cooking. Set aside to drain well.

Make roux and cheese sauce

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1–1½ minutes until lightly golden (cook off raw flour). Slowly stream in 1.5 cups whole milk while whisking to avoid lumps. Continue to cook, stirring, until sauce thickens and coats the back of a spoon, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low and whisk in 2 tbs softened cream cheese until smooth. Add 1.5 cups shredded sharp cheddar and 0.5 cup shredded monterey jack a handful at a time, stirring until melted and smooth. Whisk in 0.5 tsp Dijon mustard, 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp smoked paprika. Taste and adjust seasoning.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until fully coated. Transfer mixture to a shallow pan or baking sheet lined with parchment and spread evenly to about 1/2-inch thickness. Cover with plastic wrap (pressing lightly to contact surface to prevent a skin) and refrigerate at least 2 hours, preferably 3–4 hours, until firm. For best results you can refrigerate overnight.

Prepare coating stations

Place 0.75 cup all-purpose flour in a shallow bowl and season with 0.25 tsp salt and 0.25 tsp black pepper. In a second bowl, whisk 2 large eggs with 2 tbs milk until combined. In a third bowl combine 1.5 cups panko breadcrumbs and 0.5 cup fine dry breadcrumbs (if using) for a sturdier exterior.

Form bites

Remove chilled mac & cheese from refrigerator. Using a tablespoon or small ice cream scoop, portion the mixture into bite-sized mounds (about 1–1.5 tablespoons each). Roll each mound between your hands to make a compact ball; press firmly so bites hold shape. Place formed bites on a parchment-lined tray and chill in the fridge for 15–20 minutes to firm up before coating.

Coat bites

Working in batches, dredge each chilled bite in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then roll thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For an extra-crispy double coating: chill coated bites for 10 minutes, then repeat egg wash and breadcrumb step.

Heat oil

Pour about 1–1¼ cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1–1¼ inches (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30–45 seconds. Maintain temperature between 325–350°F during frying.

Fry bites

Carefully add coated bites to hot oil in a single layer without overcrowding (6–8 at a time depending on pan). Fry 2–3 minutes per side, turning gently, until golden brown and crispy. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Let rest 1–2 minutes (they will be very hot inside).

Finish

If baking instead of frying: preheat oven to 400°F (200°C) and bake on a parchment-lined sheet for 12–15 minutes, flipping once, until golden and heated through.

Arrange bites on a platter, sprinkle with 1 tbs chopped fresh parsley. Serve hot with marinara or spicy ketchup for dipping.