Crispy Mac and Cheese Bites
Macaroni and cheese fans will love these mac and cheese bites! Made with a homemade cheese sauce, they’re an incredible snack or party appetizer.
We eat mac and cheese a lot at my house, so turning one of my kids’ favorite meals into a snack was a no brainer.
Crispy on the outside, tender and cheesy on the outside, these bite-size appetizers are the perfect thing to add to your next game day spread or serve as an after-school snack to tide over hungry bellies.
Prep them ahead of time and fry just before serving for the best flavor, and don’t forget to make the dipping sauce!
Ingredients for mac and cheese bites
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the right.
- Macaroni
- Unsalted butter
- All-purpose flour
- Milk
- Sharp cheddar cheese
- Eggs
- Panko breadcrumbs
- Vegetable oil for frying
If you want to make the sauce, you’ll need Greek yogurt, dijon mustard, olive oil, cilantro, salt, and pepper.
We love sharp cheddar here, but you can swap in mild or medium cheddar, or even use a smoked cheddar. I recommend buying the cheese in a block and shredding it yourself—it will melt better and it’s cheaper than buying those bags!
How to make this recipe
Cook the pasta according to package directions. You want it to be just to al dente so it retains a good texture after mixing with the cheese and frying. Drain and pour the pasta into a bowl.
While the pasta is cooking, make the cheese sauce. Melt the butter in a saucepan over medium heat, then whisk in the flour, cooking for 1 minute. Whisk in the milk, and let this cook until the mixture is slightly thickened. Remove from heat and add the shredded cheddar cheese, whisking until it is completely melted and smooth. Add salt and pepper to taste.
Pour the cheese sauce over the macaroni and stir to coat well. Cover and chill for about 2 hours. The mixture should be firm enough that the macaroni will hold shape when formed into balls.
Scoop into balls about 1 1/2 tablespoons in size (a medium cookie scoop is useful here). Set in a single layer on a tray.
Arrange three bowls: One with flour, one with beaten eggs, and one with breadcrumbs. Dredge each ball into the flour, then the egg, letting excess drip off. Roll in the breadcrumbs to coat, and set aside, repeating until all the balls are coated.
Heat a deep fryer to 350°F or use a dutch oven with 2 inches of vegetable oil, heated to medium.
tip : Use an instant-read thermometer to monitor the oil temperature, raising or lowering the burner heat as needed.
Carefully lower the bites into the hot oil, cooking in batches for about 3 minutes. Remove with a slotted spoon or skimmer to a paper-towel lined tray to drain.
To make the sauce, whisk together yogurt, mustard, olive oil, cilantro, salt, and pepper until smooth. Taste and adjust seasoning if need, and serve with the fried mac and cheese bites.
Storage tips
These bite-sized snacks are best served hot from the fryer. If you have leftovers, you can bake them on a sheet pan at 350°F for 5-10 minutes, until crisp. Using an air fryer, it will take 3-5 minutes.
They can also be microwaved, but keep in mind they will lose the crispy texture. Heat for 30-60 seconds until warmed through.
If you don’t plan to eat all of the bites within a couple of days, you can freeze them, then warm in the oven from frozen at 400°F for 10-15 minutes.
Recipe suggestions
Make mac and cheese bites your own by mixing in your favorite ingredients!
We like to add chopped cooked bacon, or make them spicier with the addition of red pepper flakes or hot sauce to the cheese sauce.
You can swap the cheddar for monterey jack, pepper jack, or gouda cheese.
Use Italian-style breadcrumbs, which have spices added, in place of the panko for more savory flavor.
Try with any of your favorite dipping sauces, from honey mustard to homemade ranch dressing!
Mac and Cheese Bites
Ingredients
For the Mac and Cheese
- 1 cup elbow macaroni uncooked (100 g)
- 1 tablespoon butter 14 g
- 1 tablespoon all-purpose flour 8 g
- ¾ cup warm milk 180 ml
- 1 cup shredded sharp cheddar cheese 113 g
- Salt and pepper to taste
For Breading and Frying
- 1 cup all-purpose flour 125 g
- 2 eggs beaten
- 1 1/2 cups breadcrumbs panko preferred (90 g)
- Oil for deep frying
- Chopped parsley optional, for garnish
For the Sauce
- 2/3 cup Greek yogurt 150 g
- 1 tablespoon dijon mustard 15 g
- 1 teaspoon olive oil 5 ml
- Chopped fresh cilantro to taste
- Salt and pepper to taste
Instructions
- Boil macaroni in salted water until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually whisk in warm milk and cook until slightly thickened. Stir in shredded cheddar cheese and season with salt and pepper.
- Stir cooked pasta into the cheese sauce. Refrigerate for at least 2 hours, or until firm enough to shape.
- Scoop and roll chilled mac and cheese mixture into 1.5-inch (4 cm) balls and set on a tray.
- Set up 3 bowls: 1 with flour, 1 with beaten egg, and 1 with breadcrumbs. Coat each ball in flour, dip in beaten eggs, then roll in breadcrumbs until fully coated.
- In a small bowl, mix Greek yogurt, mustard, olive oil, cilantro, salt, and pepper until smooth.
- Heat oil to 350°F (175°C). Fry bites in batches for 2–3 minutes, until golden brown. Drain on paper towels.
- Garnish with chopped parsley and serve hot with dipping sauce.
Notes
- Makes 20-24 bites, depending on size
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
