Fried Mac and Cheese Bites (Print Version)
Panko-crusted mac and cheese balls with a gooey cheddar center, chilled, breaded and fried until golden.
# What You Need:
→ Mac and Cheese
01 - 1 1/2 cups elbow macaroni
02 - 2 cups shredded sharp cheddar cheese
03 - 1/2 cup grated Parmesan cheese
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 & 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
# How-To Steps:
01 - Prepare elbow macaroni in boiling salted water according to package directions until al dente. Drain thoroughly and set aside.
02 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 minute. Gradually add whole milk, whisking constantly, until the mixture thickens, about 3 minutes.
03 - Remove pan from heat. Stir in shredded sharp cheddar cheese, grated Parmesan, salt, and black pepper until the sauce is smooth. Fold in the cooked macaroni to evenly coat.
04 - Transfer the macaroni and cheese mixture onto a baking sheet lined with parchment paper. Spread to a 1-inch thickness. Refrigerate for at least 2 hours, or place in freezer for 30 minutes, until fully chilled and firm.
05 - Form chilled mixture into 1 1/2-inch balls and arrange on a clean tray.
06 - Arrange three bowls: one with all-purpose flour, one with beaten eggs, and one with combined panko breadcrumbs, garlic powder, and paprika.
07 - Roll each ball first in flour, then dip in beaten egg, and coat thoroughly in the seasoned panko mixture.
08 - In a large pot or deep fryer, heat 2 inches of vegetable oil to 350°F. Fry the coated bites in batches for 2-3 minutes until deeply golden and crisp. Avoid overcrowding.
09 - Use a slotted spoon to transfer fried bites to paper towels. Serve hot, accompanied by your preferred dipping sauce.
# Expert Tips:
01 -
- The extra step of chilling the mac and cheese turns what seems like a mess into perfectly scoopable magic.
- The crunchy shell paired with gooey, cheesy centers keeps everyone reaching for just one more.
02 -
- If you skip chilling the mac and cheese, the bites collapse while breading, so don't rush it.
- Frozen, un-fried bites cook up beautifully; just add an extra minute in the fryer and watch for doneness.
03 -
- Chilling the mac overnight brings out the best texture—worth the extra fridge time.
- Pulse the panko quickly in a food processor for an even finer, restaurant-level crunch.