Fried Mac and Cheese Bites
Looking for the perfect Game Day appetizer? Fried Mac and Cheese Bites score big points with a cheesy center and crispy panko coating that wins every time!
Servings: 30
Calories: 159kcal
Ingredients
Mac and Cheese
- 10 ounces elbow macaroni or ditalini pasta
- 1 Tablespoon butter
- 1 Tablespoon all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 1 ½ cups sharp cheddar cheese (shredded)
- 1 cup Monterey jack cheese (shredded)
- 6 slices American cheese
- 1 teaspoon salt
- ½ teaspoon black Pepper
Breading
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 large eggs
- 4 Tablespoons water
- 3 cups panko breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable oil for frying (in deep fryer or dutch oven)
Instructions
Make Mac and Cheese
- Cook pasta as directed and drain well.
- Melt butter in a large saucepan over medium-low heat. Add the flour and stir well to form a roux.
- Add the milk and heavy cream, increasing the heat to medium-high. Bring to a simmer; about 2-3 minutes.
- Slowly stir in sharp cheddar cheese.
- Stir in Monterey Jack cheese.
- Add the American cheese in batches, tearing it into pieces and mixing well.
- Reduce the heat to low and continue stirring cheese sauce for 5-6 minutes. Add salt and pepper.
- Add the pasta to the cheese mixture.
- Mix sauce and pasta together well so the cheese coats the pasta.
Assemble Bites
- Pour contents of skillet onto a sheet pan or large baking sheet.
- Spread the mac 'n cheese onto the sheet pan and cover it with plastic wrap. Allow it to cool at room temperature for 15-30 minutes.
- Once pasta has cooled, scoop it into 1 ½ inch balls. (They don't have to be perfectly round)
- Line two small baking sheets with parchment paper. Place bites on the prepared baking sheets and cover with plastic wrap. Freeze for 1 hour to set the ball shape, or up to 3 days in advance if needed.
Breading Station
- Prepare the breading station. In the first bowl, mix the flour, salt, and pepper.
- In a second bowl, beat the eggs and water to make an egg wash.
- In a third bowl, mix panko breadcrumbs, salt, parsley and pepper together.
- Take out one of the baking sheets from the freezer and start the breading process. Coat each ball in the flour mixture and shake off the excess. Then, dip it into the egg mixture, dredge it in the panko mixture, and coat it completely on all sides.
Deep Frying
- Place 4 cups of vegetable oil in a deep fryer or small dutch oven and heat to 350ºF. Working in batches, gently add one mac and cheese ball at a time into the hot oil.
- Fry between around 350 degrees until golden brown, about 3-4 minutes. Adjust the temperature as necessary to ensure even cooking. Strain the cooked bites from the oil and place them on a parchment lined tray or wire rack.
- Continue frying until all the bites are cooked through.
- Repeat steps for the second tray of cheese balls until all are breaded and cooked. Garnish with fresh chopped parsley and enjoy while warm.
Notes
- See blog post for step by step photos that will save you time!
- Refrigerate: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Preheat an air fryer to 375 degrees, lightly spray leftover bites with some nonstick cooking spray, and air fry for 10 minutes, shaking the basket halfway through. Or, pop in a 350ºF oven in a single layer on a baking sheet until warm and crispy.
- Make Ahead and Freezing: You can prepare the bites ahead of time and freeze them. When ready to serve, fry them straight from the freezer or bake them at 400°F (200°C) until heated through and crispy. They can also be frozen after frying for up to 3 months in an airtight container.
Nutrition
Calories: 159kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Sodium: 385mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 143mg | Iron: 1mg