Fried Mac and Cheese Bites Recipe
These Fried Mac and Cheese Bites are golden and crispy on the outside with a creamy, cheesy center. They're perfect for parties, game days, and making something delicious with leftover macaroni and cheese.
Servings 12 Mac and Cheese Bites
Calories 205kcal
Equipment
- Deep, heavy-bottomed pot or Dutch oven
- Deep-fry thermometer
- Mixing bowl
- Three shallow bowls
- Measuring cups
- Baking sheet
- Parchment paper
- Slotted spoon or spider strainer
- Wire rack or paper towels
Ingredients
- 2 cups cooked macaroni and cheese; chilled and prepared to your desired taste and texture
- 1 cup shredded cheddar and mozzarella cheese; combined
- 1 cup all-purpose flour
- 1 large egg
- ¼ cup water; for egg wash
- 1 cup fine seasoned breadcrumbs
- About 4 cups neutral oil; for deep frying (actual amount depends on pot size)
- Marinara sauce; for serving (optional)
Instructions
- Prepare the macaroni and cheese. Make sure your cooked mac and cheese has cooled completely and is firm enough to shape. Refrigerate it beforehand if necessary. This will help with shaping them into mac and cheese balls.Shape the bites. Divide the macaroni and cheese into 12 equal portions. Flatten each portion slightly, add some shredded cheddar and mozzarella to the center, and carefully shape into a compact ball, enclosing the cheese.Chill. Arrange the bites on a parchment-lined baking sheet. Refrigerate for 30 minutes or until firm.Prepare the coating. Place the flour in one shallow bowl. In another bowl, whisk the egg with ¼ cup water. Add the seasoned breadcrumbs to a third bowl.Bread the bites. Roll each mac and cheese bite in flour, shaking off any excess. Dip into the egg wash, then coat thoroughly with breadcrumbs. Press gently so the coating adheres.Heat the oil. Add oil to a deep, heavy-bottomed pot or deep fryer, keeping the pot no more than halfway full. Heat to 350°F (175°C).
- Fry until golden. Carefully lower a few bites into the hot oil. Fry for approximately 2–3 minutes, turning as needed, until crispy and golden brown. Make sure the centers reach 165°F.Drain. Remove the bites using a slotted spoon and transfer them to a wire rack or paper towel-lined plate. Repeat with the remaining bites, allowing the oil to return to 350°F between batches.Serve. Enjoy immediately with warm marinara sauce or your favorite dipping sauce.
Notes
Nutrition is estimated and will vary depending on the prepared macaroni and cheese, breading retained, and frying oil absorbed. Marinara sauce is not included.
Recipe Notes
Use chilled mac and cheese: Thick, cold macaroni and cheese holds its shape better than freshly cooked or very saucy macaroni.
Add the cheese carefully: Divide the shredded cheese evenly among the 12 bites and seal each one completely to help prevent cheese from leaking during frying.
Keep the oil hot: Maintain the oil temperature around 350°F for a crispy coating without excessive oil absorption.
Make ahead: Shape and bread the bites a few hours before frying. Keep refrigerated until ready to cook.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days, counting from the day the original mac and cheese was prepared.
Reheating: Reheat in a 350°F oven or air fryer until crispy and heated through to 165°F.
Nutrition
Serving: 12bites | Calories: 205kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 240mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Calcium: 130mg | Iron: 1mg