Description
Crispy Fried Homemade Mac and Cheese Bites are an irresistible appetizer featuring creamy, cheesy macaroni coated with a seasoned breadcrumb crust and deep-fried to golden perfection. These bite-sized treats combine smoky bacon, sharp cheddar, and Monterey Jack cheeses for a rich flavor explosion, perfect for parties or comfort food cravings.
Ingredients
Scale
Mac and Cheese
- 284 g bacon (approx. 14 strips)
- 227 g elbow macaroni
- 30 g bacon grease or unsalted butter
- 16 g all-purpose flour
- 270 ml milk
- 1 tsp fine sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ⅛ tsp ground cayenne pepper
- ⅛ tsp ground nutmeg
- 227 g sharp cheddar cheese, shredded
- 227 g Monterey Jack cheese, shredded
Coating
- 125 g all-purpose flour
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- ⅛ tsp onion powder
- 2 large eggs, beaten
- 180 g seasoned panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Once cooled, crumble into small pieces and set aside.
- Cook the Macaroni: Boil elbow macaroni in salted water according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In the same skillet, melt bacon grease or butter over medium heat. Whisk in 16g flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, stirring constantly until thickened. Add salt, black pepper, garlic powder, cayenne pepper, and nutmeg. Stir in shredded cheddar and Monterey Jack cheeses until melted and smooth.
- Combine: Mix the cooked macaroni and crumbled bacon into the cheese sauce thoroughly. Transfer this mixture to a shallow dish and refrigerate for at least 3 hours until firm enough to scoop.
- Prepare Coatings: Combine 125g flour with salt, black pepper, and onion powder in a shallow bowl. In another bowl, beat the eggs. Place seasoned panko breadcrumbs in a third bowl.
- Form Bites: Using a spoon or small scoop, form bite-sized balls from the chilled mac and cheese mixture.
- Coat the Bites: Roll each ball first in the seasoned flour mixture, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs. Place on a tray and chill for an additional 20-30 minutes to set the coating.
- Fry: Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C). Fry the mac and cheese bites in batches for about 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer them to paper towels to drain excess oil.
- Serve: Allow to cool slightly before serving warm as a snack or appetizer.
Notes
- For best results, refrigerate the mac and cheese mixture thoroughly before forming bites to ensure they hold their shape.
- Double the recipe to satisfy large groups and because these bites are highly addictive.
- Use bacon grease in the cheese sauce for added smoky flavor, or substitute unsalted butter if preferred.
- Ensure the oil temperature is consistent to avoid greasy bites and achieve perfect crispiness.
Nutrition
- Serving Size: 1 bite
- Calories: 156 kcal
- Sugar: 1 g
- Sodium: 257 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 29 mg
