Ingredients
— The Mac & Cheese Base —
8 oz (225g) elbow macaroni, cooked al dente and drained
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ cup whole milk
1 ½ cups sharp Cheddar cheese, shredded
½ cup Mozzarella cheese, shredded (for the cheese pull)
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
— The Breading Station —
1 cup all-purpose flour
2 large eggs, beaten with 1 tbsp water
2 cups Panko breadcrumbs (Japanese style for extra crunch)
Vegetable oil, for deep frying
— For Serving —
Marinara sauce or Ranch dressing
Instructions
1. **Make the Cheese Sauce:** Melt the butter in a medium saucepan over medium heat. Whisk in the 2 tablespoons of flour and cook for 1 minute (roux). Slowly whisk in the milk and cook until the sauce thickens and bubbles.
2. **Add Cheese:** Remove from heat. Stir in the cheddar, mozzarella, salt, garlic powder, and paprika until smooth and melted.
3. **Combine:** Fold the cooked macaroni into the cheese sauce until evenly coated.
4. **Chill (Crucial Step):** Pour the mac and cheese into a parchment-lined 8×8 inch baking dish (for squares) or a bowl (for balls). Cover and **refrigerate for at least 2–3 hours** (or freeze for 1 hour) until the mixture is completely firm and cold.
5. **Shape:** Once firm, remove from the fridge. Cut the block into 1-inch squares OR scoop with a spoon and roll into balls with your hands.
6. **Dredge:** Set up 3 shallow bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
7. Dip each bite into the flour (shake off excess), then the egg wash, and finally press it into the Panko to coat thickly.
8. **Fry:** Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
9. Working in batches (do not crowd the pan), fry the bites for 2–3 minutes until deep golden brown and crispy.
10. **Serve:** Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot with marinara or ranch for dipping.
Notes
Leftovers: This is the absolute best way to use up leftover mac and cheese from the night before! Since it’s already cold in the fridge, you can skip the cooking/chilling steps.
Freezing: You can freeze the breaded (uncooked) bites for up to 3 months. When the craving hits, fry them straight from frozen (add 1 minute to the cooking time).
Cheese Tip: Shred your own cheese from a block. Pre-shredded cheese has anti-caking agents that prevent it from melting into a cohesive binder, which might cause your bites to fall apart.
Air Fryer Option: Spray the breaded bites generously with cooking oil. Air fry at 370°F for 8–10 minutes, flipping halfway, until golden.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizer
- Method: Deep Fry
- Cuisine: American
- Diet: Vegetarian