Fried Mac and Cheese Bites (Printable Version)

Crispy panko-coated mac and cheese balls with a gooey center, chilled then fried and served with favorite dipping sauces.

# What You'll 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 and 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

# Directions:

01 - Prepare elbow macaroni in salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
02 - Melt unsalted butter in a medium saucepan over medium heat. Whisk in all-purpose flour and cook, stirring, for 1 minute. Gradually add whole milk, whisking constantly, and cook until sauce is thickened, about 3 minutes.
03 - Remove sauce from heat. Stir in shredded cheddar cheese, grated Parmesan cheese, salt, and ground black pepper until smooth and combined.
04 - Fold the cooked macaroni into the cheese sauce, ensuring even distribution. Spread the mixture into a 1-inch thick layer on a parchment-lined baking sheet. Refrigerate until completely firm, at least 2 hours, or freeze for 30 minutes if needed.
05 - Once the mixture is chilled and firm, scoop and shape into 1 1/2-inch balls. Arrange on a tray.
06 - Prepare three bowls: add all-purpose flour to the first, beat eggs in the second, and combine panko breadcrumbs with garlic powder and paprika in the third.
07 - Dredge each mac and cheese ball in flour, dip into the beaten eggs, then roll in the panko mixture to coat thoroughly.
08 - Heat vegetable oil to 350°F in a deep pot or fryer to a depth of 2 inches. Fry the bites in batches for 2 to 3 minutes until golden brown and crisp, ensuring not to overcrowd the pot.
09 - Remove fried bites with a slotted spoon and drain on paper towels. Serve hot with a dipping sauce of your choice.

# Expert Advice:

01 -
  • The golden, crisp shell hides a gooey, cheesy middle that’s secretly addicting.
  • They’re the kind of snack people hover around, hoping for just one more before the plate empties.
02 -
  • If you skip chilling the mac and cheese, you’ll end up with cheesy puddles instead of neat bites.
  • Panko really is the key—other breadcrumbs just get soggy and sad.
03 -
  • Use a thermometer for the oil—guesswork leads to uneven frying or greasy bites every time.
  • If you’re short on time, chill the mac mix in the freezer, but don’t forget it or you’ll have a solid block.

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