Description

Crispy Fried Homemade Mac and Cheese Bites are a delicious twist on the classic comfort food. These bite-sized treats consist of creamy, cheesy macaroni coated in crispy panko breadcrumbs and deep-fried to golden perfection. Perfect as a snack or appetizer, they offer a rich combination of sharp cheddar and Monterey Jack cheese with a hint of spice from cayenne and nutmeg. Ideal for parties or a fun family meal, these mac and cheese bites are sure to be a crowd-pleaser.

Ingredients

Scale

Macaroni and Cheese Filling

284 g bacon (approx. 14 strips)
227 g elbow macaroni
30 g bacon grease or unsalted butter
16 g all-purpose flour
270 ml milk
1 tsp fine sea salt
½ tsp black pepper
½ tsp garlic powder
⅛ tsp ground cayenne pepper
⅛ tsp ground nutmeg
227 g sharp cheddar cheese (shredded)
227 g Monterey Jack cheese (shredded)

Coating

125 g all-purpose flour
¼ tsp fine sea salt
⅛ tsp black pepper
⅛ tsp onion powder
2 large eggs (beaten)
180 g seasoned panko breadcrumbs

For Frying

Vegetable oil (for frying)

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Instructions

Cook Bacon: In a skillet over medium heat, cook the bacon strips until crisp. Remove bacon, drain on paper towels, and crumble into small pieces. Reserve the bacon grease for later use.
Cook Macaroni: Cook elbow macaroni in boiling salted water according to package instructions until al dente. Drain and set aside.
Make Cheese Sauce: In the same skillet, heat the reserved bacon grease or butter over medium heat. Sprinkle in the 16 g flour and whisk continuously for 1-2 minutes to form a roux. Gradually add milk while whisking until smooth and thickened.
Season Sauce: Stir in sea salt, black pepper, garlic powder, cayenne pepper, and nutmeg. Add shredded sharp cheddar and Monterey Jack cheeses, stirring until melted and smooth.
Combine Pasta and Bacon: Add cooked macaroni and crumbled bacon into the cheese sauce. Mix well and transfer to a shallow dish. Cover and refrigerate for at least 3 hours or until firm enough to shape.
Prepare Coating Stations: In one bowl, mix the 125 g flour with sea salt, black pepper, and onion powder. In a second bowl, beat the eggs. Place seasoned panko breadcrumbs in a third bowl.
Form Bites: Once chilled, scoop the mac and cheese mixture into small balls (about 1 tablespoon each).
Coat Bites: Roll each ball first in the seasoned flour mixture, then dip in beaten eggs, and finally coat thoroughly in the panko breadcrumbs.
Heat Oil: In a deep-fryer or large pot, heat vegetable oil to 175°C (350°F). Ensure there is enough oil to submerge the bites fully.
Fry Bites: Fry the coated mac and cheese bites in batches, being careful not to overcrowd the pot, for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
Serve: Let bites cool slightly before serving. Enjoy warm as a crispy, cheesy appetizer or snack.

Notes

Double the recipe for larger gatherings as these bites are highly addictive and will disappear quickly.
Use bacon grease for richer flavor; alternatively, butter works well.
Ensure the mac and cheese mixture is completely chilled and firm before shaping to prevent falling apart during frying.
Maintain oil temperature steadily between 175°C and 180°C to achieve crispy bites without absorbing excess oil.
Leftover bites can be reheated in an air fryer or oven to regain crispiness.

Nutrition

Serving Size: 1 bite
Calories: 156 kcal
Sugar: 1 g
Sodium: 257 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0.01 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 29 mg