Mac and Cheese Bites

5 from 3 votes

Easy mac and cheese bites are golden and crispy on the outside and gooey and cheesy on the inside. They're a fun finger food that's perfect for parties.

Prep Time20

Cook Time20

Chilling Time2

Total Time2 40

Course: Side Dish

Cuisine: American, Italian

Keyword: fried mac and cheese bites, mac and cheese bites, mac n cheese bites

Servings: bites

Calories: 112kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For the Mac and Cheese:

3 cups elbow macaroni
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
⅓ cup unsalted butter, cut into cubes
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
salt and fresh ground black pepper, to taste

For the Breading:

1 cup all-purpose flour
3 large eggs
2 cups panko breadcrumbs
1 teaspoon Italian seasoning
1 teaspoon salt

For Frying:

vegetable oil

Instructions

Cook the elbow macaroni to al dente according to the instructions on the package, then drain and set aside.
Add the butter to a large saucepan and melt over medium heat. Add in the all-purpose flour and whisk constantly for about 1 minute. Gradually pour the milk in while whisking, making sure that no lumps form.
Reduce the heat to low and add the mozzarella and parmesan cheese. Stir until the cheese is entirely melted. Add the garlic powder and onion powder, and season to taste with salt and pepper. Adjust the seasonings as necessary.
Combine the macaroni with the cheese sauce, and stir until well incorporated.
Line a rimmed baking sheet with parchment paper or plastic wrap. Transfer the mac and cheese to the baking sheet and spread it out evenly.
Cover the mac and cheese with plastic wrap and refrigerate until firm, at least 2 hours and up to overnight.
Set up your breading station and place the flour in one bowl, the eggs beaten with salt and Italian seasoning in a second bowl, and the breadcrumbs with a pinch of salt in a third bowl.
Take portions of the chilled mac and cheese and shape them into bite-sized balls. Roll each macaroni ball in the flour, then dip the mac and cheese ball into the beaten eggs, and then coat it in the breadcrumbs.
Heat the vegetable oil in a large, deep skillet.
Carefully add the mac and cheese bites to the skillet and fry until golden brown and crispy all over, about 2 minutes per side.
Use a slotted spoon to remove the mac and cheese bites from the oil, and let them rest on a paper towel to drain the excess oil.
Cool slightly, then serve with your favorite dipping sauce.

Notes

You can use leftover macaroni and cheese for this recipe.
You can store the assembled mac and cheese bites in the fridge for 24 hours or in the freezer for 3 months and then fry whenever you're ready to serve them.
To avoid lumps, take your time with cooking the flour and when adding in the milk and cheese. The sauce needs to be rich and smooth.
Use vegetable, canola, or peanut oil for frying, not olive oil.
Store leftovers in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat in a 350˚F oven for 10 minutes or in a 350˚F air fryer for 5 minutes.

Nutrition