Fried Mac and Cheese Bites
Enjoy the creamy comfort of mac and cheese in a fun and crispy bite-sized treat, perfect for snacking or as an appetizer.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Cooked according to package instructions.
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter For roux.
- 2 tablespoons all-purpose flour For roux.
- 2 cups milk
Breading and Frying
- 1 cup all-purpose flour For breading.
- 3 eggs, beaten
- 2 cups breadcrumbs Panko breadcrumbs for extra crunch recommended.
- vegetable oil for frying Heated to 350°F (175°C).
- Salt and pepper to taste
Instructions
Preparation
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux.
- Gradually add the milk to the roux, whisking constantly until the mixture thickens.
- Stir in the cheddar and mozzarella cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce, stirring to combine. Season with salt and pepper.
- Spread the mac and cheese mixture into a baking dish and refrigerate until firm, about 2 hours.
Breading and Frying
- Once set, cut the mac and cheese into bite-sized squares or use a cookie cutter for fun shapes.
- Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Dredge each mac and cheese piece in flour, dip in egg, and then coat with breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the mac and cheese bites in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove from oil and drain on a paper towel-lined plate. Serve hot.
Notes
Cool the cheese mixture completely after refrigeration for easier handling. Use Panko breadcrumbs for a crunchier texture. Ensure the oil is properly heated before frying to avoid greasy bites. You can customize flavors with different types of cheese.