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Crispy on the outside and ooey-gooey on the inside, these mac and cheese bites are the ultimate comforting snack or crowd-pleasing party appetizer.
Between the super crunchy coating and the melty cheese filling, I guarantee they won’t last long.
I just pulled a batch from the fryer and can’t wait to sink my teeth in. They’re like little pockets of childhood nostalgia bundled up in finger food form.
Make them once, and you’ll never want regular mac and cheese again.
Ingredients
- Elbow Macaroni: You can’t have mac and cheese without the macaroni! This small pasta shape is perfect for forming into balls.
- Cheddar & Gruyere Cheese: The perfect blend of cheesy, melty goodness.
- Unsalted Butter: Used to create a roux with flour.
- All-Purpose Flour: Combined with butter to thicken the milk into a smooth, creamy cheese sauce. You’ll also use it in the coating.
- Milk & Heavy Cream: Create a luscious, velvety cheese sauce.
- Spices: Use a blend of Dijon mustard, garlic powder, onion powder, pepper to enhance the cheese sauce. Add salt to taste once the sauce is done.
- Eggs: Beaten eggs help the panko breadcrumbs adhere for a crispy exterior.
- Panko Breadcrumbs: Gives the bites an extra crunchy coating when fried for a satisfying texture.
- Parmesan Cheese: Because you can never have too much cheese, right? Mix it with the breadcrumbs for the best taste and texture.
How to Make Mac and Cheese Bites
I’ve taken everyone’s favorite mac and cheese and transformed it into a poppable, shareable treat.
Trust me, it’s guaranteed to disappear at your next gathering.
Here’s how to make them:
- 1. COOK the macaroni until al dente.
- Drain, rinse under cold water, and set aside.
- 2. MELT the butter in a saucepan and whisk in the flour until thick.
- Add the mustard, garlic powder, onion powder, and pepper.
- 3. STREAM in the milk and cream, whisking constantly until smooth and thick.
- Remove from the heat.
- 4. STIR in the cheddar and Gruyere cheese in small handfuls until the sauce is smooth.
- Season with salt and pepper to taste.
- 5. ADD the cooked macaroni, stirring until evenly coated.
- Spread into a greased baking dish and chill until firm.
- 6. SHAPE the mac and cheese mixture into small, bite-sized balls or cut into cubes if semi-frozen.
- Place on a baking sheet and FREEZE for 20-30 minutes.
- 7. DREDGE the bites in seasoned flour, beaten eggs, then Parmesan and breadcrumbs.
- 8. FRY in 350°F oil until golden brown and crispy, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate.
- 9. SERVE warm with your favorite dipping sauce.
- Enjoy!
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Tips For the Best Mac and Cheese Bites
Fair warning: you might want to make a double batch because these addictive little morsels have a way of vanishing before your eyes.
You can serve them with some marinara and ranch for dipping, but honestly, they’re perfect on their own.
Just check out these tips, then let’s get to it.
- Fresh is best. Use freshly grated cheese instead of pre-shredded for better melting and a smoother sauce.
- Stick to elbow macaroni. It’s the best way to get bite-sized balls. If you use any other shape, it just won’t work.
- Chill completely. Ensure the mac and cheese mixture is completely chilled and firm before shaping into balls. Otherwise, they’ll fall apart when frying.
- Freeze the slab. Then, cut it into little squares. It’s so much easier and neater than scooping portions of pasta.
- Breading tip. Use one hand for dry ingredients (flour, breadcrumbs) and the other for wet (eggs) to prevent creating a mess and ensure even coating.
- Check the temp. Use a cooking thermometer to ensure the oil stays at 350°F. Too hot and they’ll burn. Too cold and they’ll be soggy.
- Bake instead. For a healthier alternative, bake the bites at 400°F for 15-20 minutes, flipping halfway through.
- Try tasty add-ins. Mix crumbled cooked bacon, finely chopped jalapeños, or caramelized onions into the mac and cheese mixture. You can also incorporate finely chopped herbs like chives or parsley.
- Serve with sauce. Serve with ranch dressing, marinara sauce, hot sauce, buffalo sauce, honey mustard, or spicy aioli for variety.
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How to Store
Whenever I serve these bites at a party, they fly off the platter!
If you do have leftovers, here’s how to store them for later:
- To Store: Place cooled leftovers in an airtight container with parchment paper in between layers. Refrigerate for 2-3 days.
- To Freeze: After forming the mac and cheese balls but before breading, place them on a parchment-lined baking sheet and freeze until solid (about 2 hours). Next, transfer to a freezer bag for up to 3 months. When ready to use, thaw in the refrigerator for 30 minutes before breading and frying.
- To Reheat: Place leftover bites on a baking sheet or in an air fryer basket. Warm at 350°F for 8-10 minutes until heated through and crispy. Avoid using the microwave, as it will make them soggy.
Frequently Asked Questions
- → What pasta works best for these bites?
Elbow macaroni is ideal due to its small size, allowing for easy shaping into bite-sized pieces.
- → Can I bake instead of frying?
Yes, baking at 400°F for 15-20 minutes, flipping halfway, is a healthier alternative with a crispy finish.
- → How do I ensure the bites hold together when frying?
Chill the mac and cheese mixture thoroughly before shaping and freeze after shaping to keep them firm during frying.
- → What cheeses are recommended?
A blend of sharp cheddar and Gruyere provides the best melty, flavorful filling.
- → How should leftovers be stored?
Store cooled bites in an airtight container with parchment paper in between. Refrigerate up to 3 days or freeze before breading for up to 3 months.
- → What dipping sauces pair well?
Popular options include ranch, marinara, honey mustard, spicy aioli, and buffalo sauce.