Fried Mac and Cheese Bites (Printable Version)
Golden, crispy panko shell with gooey cheddar-Parmesan center, chilled, breaded and fried for perfect party bites.
# What You'll Need:
→ Mac and Cheese
01 - 1 1/2 cups elbow macaroni
02 - 2 cups sharp cheddar cheese, shredded
03 - 1/2 cup Parmesan cheese, grated
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Breading and Frying
09 - 2 large eggs
10 - 1 cup all-purpose flour
11 - 2 cups panko breadcrumbs
12 - 1 teaspoon garlic powder
13 - 1 teaspoon paprika
14 - Vegetable oil, for frying
# Preparation Steps:
01 - Cook elbow macaroni in boiling salted water until al dente, drain and set aside.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring constantly, until thickened, about 3 minutes.
03 - Remove saucepan from heat. Stir in shredded cheddar, grated Parmesan, salt, and pepper until cheese is melted and sauce is smooth.
04 - Add cooked macaroni to the cheese sauce and mix until pasta is evenly coated.
05 - Spread the macaroni mixture onto a parchment-lined baking sheet in a 1-inch thick layer. Refrigerate for at least 2 hours or freeze for 30 minutes until firm.
06 - Once chilled, scoop and roll mixture into 1 1/2-inch balls. Arrange onto a tray.
07 - Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder and paprika.
08 - Coat each ball with flour, dip in beaten egg, and thoroughly coat with seasoned panko breadcrumbs.
09 - Heat 2 inches of vegetable oil in a deep pot or heavy skillet to 350°F. Fry bites in batches for 2 to 3 minutes, turning until golden and crisp. Avoid overcrowding.
10 - Remove fried bites with a slotted spoon and drain on paper towels. Serve hot with desired dipping sauce.
# Expert Tips:
01 -
- No one can resist the crunch of golden panko over gooey mac and cheese—I promise, these disappear fast at any party.
- I keep making them because they freeze beautifully, and it feels luxurious pulling a few out of the freezer for last-minute guests.
02 -
- If the mac and cheese isn’t fully chilled, shaping tidy balls is nearly impossible and everything gets gooey.
- Switching from regular to panko crumbs makes all the difference between ho-hum and crackly bites that stay crisp even after cooling.
03 -
- Double-dip in the egg and panko if you crave an especially chunky, shattering crust.
- Add a spoonful of chopped jalapeño to the mix for a spicy twist—the heat plays perfectly with the cheese.