Fried Mac and Cheese Bites

How to Make Fried Mac and Cheese Bites

1. 1

   Step 1: Cook the pasta

   Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until just al dente according to package directions (1–2 minutes shy of the suggested time). Drain well and return the pasta to the pot to cool slightly while you make the sauce.

   For this step

   • 2 cupsElbow macaroni (dry)
   • 1 teaspoonKosher salt
   
2. 2

   Step 2: Make the cheese sauce

   In a medium saucepan over medium heat, melt the butter, then whisk in 3 tablespoons of the flour to form a roux and cook 1–2 minutes. Gradually whisk in the milk until smooth and thickened, then remove from heat and stir in the shredded cheddar and Dijon mustard until fully melted and glossy; season lightly with additional salt if needed.

   For this step

   • 3 tablespoonsUnsalted butter
   • 1 cupWhole milk
   • 2 cupsSharp cheddar cheese, shredded
   • 1 teaspoonDijon mustard
   
3. 3

   Step 3: Combine and chill

   Fold the cooked macaroni into the cheese sauce until evenly coated. Spread the mixture into a shallow pan, cover, and chill in the refrigerator until firm, at least 1 hour (this step makes shaping much easier and prevents the bites from falling apart).
   
4. 4

   Step 4: Shape and bread

   Scoop chilled mac and cheese into 1–1½ tablespoon portions and roll into tight balls. Set up a breading station with remaining flour in one bowl, beaten eggs in a second, and panko in a third; dredge each ball in flour, dip in egg, then coat thoroughly with panko and place on a baking sheet.

   For this step

   • 2 largeLarge eggs (for breading)
   • 2 cupsPanko breadcrumbs
   
5. 5

   Step 5: Fry until golden

   Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry the bites in batches for 2–3 minutes, turning as needed, until deeply golden and crisp; transfer to a paper towel-lined rack to drain and cool slightly before serving.

   For this step

   • 4 cupsVegetable oil (for deep frying)
   
6. 6

   Step 6: Serve warm

   Serve the mac and cheese bites warm with your favorite dipping sauces (marinara, ranch, or spicy aioli). Leftovers can be stored in the fridge for 2–3 days or frozen on a sheet then transferred to a bag for longer storage; re-fry or bake to re-crisp.
   

1. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until just al dente according to package directions (1–2 minutes shy of the suggested time). Drain well and return the pasta to the pot to cool slightly while you make the sauce.
2. In a medium saucepan over medium heat, melt the butter, then whisk in 3 tablespoons of the flour to form a roux and cook 1–2 minutes. Gradually whisk in the milk until smooth and thickened, then remove from heat and stir in the shredded cheddar and Dijon mustard until fully melted and glossy; season lightly with additional salt if needed.
3. Fold the cooked macaroni into the cheese sauce until evenly coated. Spread the mixture into a shallow pan, cover, and chill in the refrigerator until firm, at least 1 hour (this step makes shaping much easier and prevents the bites from falling apart).
4. Scoop chilled mac and cheese into 1–1½ tablespoon portions and roll into tight balls. Set up a breading station with remaining flour in one bowl, beaten eggs in a second, and panko in a third; dredge each ball in flour, dip in egg, then coat thoroughly with panko and place on a baking sheet.
5. Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry the bites in batches for 2–3 minutes, turning as needed, until deeply golden and crisp; transfer to a paper towel-lined rack to drain and cool slightly before serving.
6. Serve the mac and cheese bites warm with your favorite dipping sauces (marinara, ranch, or spicy aioli). Leftovers can be stored in the fridge for 2–3 days or frozen on a sheet then transferred to a bag for longer storage; re-fry or bake to re-crisp.