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.
Why You’ll Love These Mac and Cheese Bites
Perfectly Poppable: These heavenly morsels are a fun, bite-sized twist on a classic that’s easy to serve and enjoy.
Irresistible Texture: The contrast between the crunchy panko coating and the creamy center creates a deeply satisfying texture.
Great for Sharing: Crowd-pleasing and portable, they’re ideal for gatherings, game days, or as a late night snack.
Make-Ahead Friendly: Do all the prep in advance, then pop them in the fryer right before serving. How convenient is that?!
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!
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.
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.
More Delicious Appetizers You Have You Try
Bacon Wrapped Scallops
Ham and Cheese Crescent Rolls
Arancini
Cream Cheese Sausage Balls
Mac and Cheese Bites
35-40
servings45
minutes30
minutes188
kcalCrispy on the outside and ooey-gooey on the inside, these mac and cheese bites are the ultimate comforting snack or crowd-pleasing party appetizer.
Ingredients
- For the Mac and Cheese
1 pound dried elbow macaroni
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
2 cups whole milk
1 cup heavy cream
2 cups cheddar cheese, shredded
2 cups Gruyere cheese, shredded
- For the Coating
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
5 large eggs
3 cups panko breadcrumbs
1/2 cup shredded parmesan cheese, optional
Instructions
- Make the Mac and Cheese: Cook the macaroni according to package instructions just until al dente. Drain, rinse under cold water, and set aside.
- While the pasta cooks, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk constantly for about 2 minutes until thick and lightly golden.
- Whisk in the mustard, garlic powder, onion powder, and pepper. Then, slowly add the milk and cream, a little at a time, whisking continuously to avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
- Remove the pot from the heat, then stir in the cheddar and Gruyere cheese in small handfuls until the sauce is smooth and creamy. Let the cheese melt fully between additions to prevent lumps. Taste and season with salt and pepper, as needed.
- Add the cooked macaroni to the cheese sauce, stirring until evenly coated. Pour the mac and cheese mixture into a lightly greased, shallow baking dish. Refrigerate for at least 3 hours or until firm enough to hold shape. Alternatively, cover and freeze until firm.
- Once chilled, use a spoon or mini cookie scoop to form small, bite-sized balls (about 1-1.5 inches). Alternatively, cut the semi-frozen slab into small cubes. Place the mac and cheese portions on a lined baking sheet and freeze for about 20-30 minutes.
- Make the Bites: Set up a dredging station with three bowls. In one, mix the flour, salt, pepper, garlic powder, and paprika. In the second, lightly beat the eggs. In the third, mix the breadcrumbs and Parmesan, if using.
- In a large skillet or Dutch oven, heat about 2 inches of oil to 350°F.
- While the oil heats, dip the pasta bites in the seasoned flour. Then, dip them in the beaten eggs, letting the excess drip off. Finally, coat the bites in the breadcrumbs, pressing gently so it sticks. Set aside to rest for a few minutes.
- Fry the bites until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Serve warm with a dipping sauce if desired. Enjoy!
Notes
- Fresh is best. Use freshly grated cheese instead of pre-shredded for better melting and a smoother sauce.
- Chill completely. Ensure the mac and cheese mixture is completely chilled and firm before shaping into balls. Otherwise, they’ll fall apart when frying.
- Bake instead. For a healthier alternative, bake the bites at 400°F for 15-20 minutes, flipping halfway through.
