Description
These Crispy Fried Homemade Mac and Cheese Bites take the classic comfort food to a delightful new level. Creamy, cheesy macaroni is mixed with crispy bacon, coated in seasoned panko breadcrumbs, and deep-fried until golden and crunchy. Perfect as a snack, appetizer, or party treat, these bites are irresistibly crispy on the outside and gooey on the inside.
Ingredients
Scale
Macaroni 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
Breading
- 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 Bacon: In a large skillet, cook the bacon strips over medium heat until they are crisp. Remove the bacon and place it on paper towels to drain excess fat. Reserve 30 g of bacon grease for the sauce; discard or save the rest.
- Cook Macaroni: Boil the elbow macaroni in salted water according to package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: In the same skillet or saucepan, heat the reserved bacon grease or butter over medium heat. Whisk in 16 g all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens. Season with sea salt, black pepper, garlic powder, cayenne pepper, and nutmeg. Remove from heat and stir in shredded cheddar and Monterey Jack cheeses until melted and smooth.
- Combine Mixture: Chop the cooked bacon into small pieces and stir it along with the drained macaroni into the cheese sauce until well combined. Transfer the mixture to a bowl and refrigerate for at least 2 hours to firm up.
- Prepare Breading Stations: In one shallow dish, combine 125 g flour with salt, pepper, and onion powder. Place the beaten eggs in a second dish. Place the seasoned panko breadcrumbs in a third dish.
- Form Bites: Once the macaroni mixture is firm, scoop and shape small portions into bite-sized balls (about 1 to 1½ inches in diameter).
- Bread the Bites: Coat each bite first in the seasoned flour mixture, then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs. Place the breaded bites on a tray ready for frying.
- Heat Oil: In a deep fryer or large heavy pot, heat vegetable oil to 350°F (175°C).
- Fry Bites: Fry the mac and cheese bites in batches, being careful not to overcrowd the pot. Cook for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer the bites to paper towels to drain excess oil.
- Serve: Let the bites cool slightly before serving. Enjoy these crispy, cheesy appetizers warm for best flavor and texture.
Notes
- Double the recipe to have plenty of these addictive bites on hand for parties or gatherings.
- Bacon grease adds rich flavor to the cheese sauce but unsalted butter can be used as an alternative.
- Ensure the macaroni mixture is well chilled to make shaping easier and prevent the bites from falling apart while frying.
- Use a thermometer to maintain consistent frying temperature for optimal 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
