Crispy Fried Mac and Cheese Balls
These mac and cheese bites are a playful twist on a comfort food classic, with a crispy coating and creamy, cheesy center.
Fried Mac and Cheese
These fried macaroni and cheese balls are a playful twist on a classic comfort food – transforming a family favorite into a fun, bite-size appetizer, side dish, or snack.
My kids LOVED these when they tried them at the Cheesecake Factory, so I wanted to see if we could recreate that yumminess at home. Oh…my….goodness…these little crispy cheesy bites are as delicious as they look, and surprisingly not that difficult to make!
To start, we whipped up a batch of ooey-gooey homemade macaroni and cheese. Then we rolled it into bite-size balls, coated it in panko breadcrumbs, and pan-fried them until golden brown and crispy on the outside.
This recipe is made with simple ingredients and straightforward techniques and makes a batch that’s big enough to feed a crowd, whether it’s party guests or hungry kids.
One bite into the crispy golden exterior gives way to a warm, gooey center. It’s crave-worthy combination of flavors and textures! Get ready to elevate your mac and cheese experience to a whole new level of deliciousness!
Ingredients
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- 1 TB unsalted butter
- 2 TB all purpose flour
- 1 1/4 cups whole milk
- 8 ounces cheddar cheese
- 8 ounces monterey jack cheese
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 8 ounces elbow macaroni
Coating
- 1/3 cup all purpose flour
- 2 large eggs, beaten
- 1 Tablespoon milk
- 2 1/2 cups panko bread crumbs
- Oil for frying
Helpful Kitchen Tools
- Mixing bowls
- Large pot or Dutch oven (for frying)
- Large Skillet
Instructions:
Making your own homemade macaroni and cheese will provide the best results. You’ll want to allow an hour for the macaroni and cheese to chill before rolling into balls and frying, so it will hold its shape.
To Make the Macaroni and Cheese:
- Boil water with a pinch of salt, and cook the elbow macaroni until al dente. Drain the pasta and set aside.
- Melt the butter in a saucepan over medium heat, stir in the flour and whisk for 1-2 minutes to form a roux.
- Gradually add the milk, whisking constantly, cooking until thickened (about 3-4 minutes).
- Lower the heat and add the cheeses, salt, garlic powder, paprika, and black pepper. Stir until smooth.
- Add the cooked macaroni to the cheese sauce, then transfer to a shallow dish, let cool to room temperature, and refrigerate until firm (at least 1 hour)
To Make the Mac & Cheese Balls
To Prep:
- Set out three small bowls, one with panko breadcrumbs, one with flour, and one with eggs whisked together with 1 Tablespoon of milk.
- Heat oil in a frying pan or Dutch oven pot to 350°F (175°C). You’ll want 2-3 inches of oil.
To Fry:
- Roll the chilled macaroni and cheese into balls that are about 1-2 Tablespoons each.
- Dip each macaroni ball into the shallow bowl of the flour mixture, then the bowl of egg mixture, and lastly roll in panko mixture.
- Fry the macaroni and cheese balls for 2-3 minutes, turning until golden and crispy. You’ll want to do this in batches, so as not to overcrowd the pan.
- Remove the fried mac-n-cheese balls from the oil with a slotted spoon and place on a paper towel lined plate to dry.
Video Demo:
Prep Tips
- Yield – This recipe will make about 20-25 mac and cheese balls, when using 1-2 Tablespoons of pasta for each.
- Coating – For an extra thick coating, repeat the flour and egg dip twice before finishing with the panko breadcrumbs.
- Oil – Use your favorite frying oil for this recipe. Avocado oil is our favorite, but you could also use peanut oil, canola oil, or vegetable oil.
- To Serve – These mac and cheese bites are best enjoyed while warm. They can be enjoyed on their own, or serve with dipping sauces such as marinara sauce, ranch dressing, or spicy aioli. A sprinkle of fresh herbs, such as chopped parsley, gives them an extra special touch.
- Storage – Keep leftover mac n cheese balls in an airtight container in the refrigerator for up to 3-4 days. To reheat, place on a foil-lined baking sheet in the oven. Press “preheat” to 350°F – when the oven reaches temperature, the mac and cheese bites should be warmed through.
More Mac and Cheese Recipes To Try:
- Cheeseburger Mac and Cheese
- Sweet Potato “Mac and Cheese” (Gluten Free & Dairy Free)
- Easy Pizza Pasta Bake
- Enchilada Pasta
Fried Mac and Cheese Bites Recipe (Printable Recipe Card)
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Crispy Fried Mac and Cheese Bites
Equipment
- Mixing bowls
- Frying pan
Ingredients
Ingredients
- 1 TB unsalted butter
- 2 TB all purpose flour
- 1 1/4 cups whole milk
- 8 ounces cheddar cheese
- 8 ounces monterey jack cheese
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 8 ounces elbow macaroni
Coating
- 1/3 cup all purpose flour
- 2 eggs beaten
- 1 Tablespoon milk
- 2 1/2 cups panko breadcrumbs
- oil for frying
Instructions
Macaroni & Cheese Instructions:
- Boil water with a pinch of salt, and cook the elbow macaroni until al dente. Drain the pasta and set aside.
- Melt the butter in a saucepan over medium heat, stir in the flour and whisk for 1-2 minutes to form a roux.
- Gradually add the milk, whisking constantly, cooking until thickened (about 3-4 minutes).
- Lower the heat and add the cheeses, salt, garlic powder, paprika, and black pepper. Stir until smooth.
- Add the cooked macaroni to the cheese sauce, then transfer to a shallow dish, let cool to room temperature, and refrigerate until firm (at least 1 hour)
To Make the Mac & Cheese Balls
- Set out three small bowls, one with panko breadcrumbs, one with flour, and one with eggs whisked together with 1 Tablespoon of milk.
- Heat oil in a frying pan or Dutch oven pot to 350°F (175°C). You'll want at least 2-3 inches of oil in the pan.
- Roll the chilled macaroni and cheese into balls that are about 1-2 Tablespoons each.
- Dip each macaroni ball into the flour mixture, then the egg mixture, and lastly roll in breadcrumbs.
- Fry the macaroni and cheese balls for 2-3 minutes, turning until golden and crispy. You’ll want to do this in batches, so as not to overcrowd the pan.
- Remove the fried mac-n-cheese balls from the oil with a slotted spoon and place on a paper towel lined plate to dry.
Video
Notes
-
- Yield – This recipe will make about 20-25 mac and cheese balls, when using 1-2 Tablespoons of pasta for each.
- Coating – For an extra thick coating, repeat the flour and egg dip twice before finishing with the panko breadcrumbs.
- Oil – Use your favorite frying oil for this recipe. Avocado oil is our favorite, but you could also use peanut oil, canola oil, or vegetable oil.
- To Serve – These mac and cheese bites are best enjoyed while warm. They can be enjoyed on their own, or serve with dipping sauces such as marinara, ranch, or spicy aioli.
- Storage – Keep leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place on a foil-lined baking sheet in the oven. Press “preheat” to 350°F – when the oven reaches temperature, the mac and cheese bites should be warmed through.
Nutrition
Pin our Mac & Cheese Bites on Pinterest:
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