Mac and Cheese Bites
On May 07, 2025
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What’s better than mac and cheese? Mac and cheese you can eat with your hands. These crispy, creamy, deep-fried Mac and Cheese Bites are the kind of snack that stops conversations for appreciation. They’re easy to make, wildly satisfying, and guaranteed to turn heads at your next tailgate.
Deep-Fried Mac and Cheese Bites
Ready for mac and cheese like you’ve never had it before? These Mac and Cheese Bites are breaded, then deep-fried to golden perfection. With a crunchy panko crust and a gooey, cheesy, pasta center, these bites are everything you love about mac and cheese, but portable. Pop ’em on a plate with some dipping sauces, and boom: yesterday’s side dish becomes today’s show-stopping appetizer.
What makes these cheese bites so special is how they elevate humble leftovers into an impressive appetizer or side dish. The contrast between the crunchy exterior and the creamy, cheesy pasta inside creates a flavor and texture experience that’s downright addictive. Make a batch for your next gathering, and watch how quickly they vanish from the serving platter.
The Best Mac and Cheese for Bites
The best part about this recipe is you can make it with pretty much any leftover mac and cheese you have in the fridge. I used my 4-Ingredient Mac and Cheese with elbow macaroni noodles, but I’ve got several mac recipes that make amazing bites:
Don’t worry if you don’t have any of these on hand. You can even substitute with a boxed macaroni in a pinch. Just prepare according to package directions, then refrigerate until fully chilled. The key is making sure your mac and cheese is cold and firm enough to hold its shape when rolled into balls.
Susie’s Mac and Cheese Bites Pro Tip
If you’re making mac and cheese specifically for bites, you can save time by putting scoops of mac in mini muffin tins. This saves you time of the backend, and gives you perfectly-portioned bites.
3-Phase Breading
These bites are ridiculously easy to make and don’t require a ton of ingredients. Once you’ve got your leftover mac and cheese, you’ll just need some vegetable oil for frying, salt and pepper for seasoning, and 3 simple ingredients for the breading process:
- Dip. All-purpose flour helps the egg stick to the mac balls.
- Dunk. The lightly beaten eggs give the breadcrumb mixture something to cling to.
- Coat. Panko bread crumbs provide that unbeatable crunch you won’t anywhere else.
Set up your stations in shallow bowls, run your bites through each one, then you’re ready to fry some mac and cheese!
How Long to Fry Mac and Cheese Bites
These babies fry fast, so keep your eyes on the oil and reliable thermometer ready (I love the Thermapen ONE from Thermoworks because it reads up to 572 degrees F). You want your vegetable oil sitting pretty around 375 degrees F. If the oil drops too low, the bites get soggy. Too hot, and they burn.
Work in small batches, so you don’t overcrowd the pan. Give each side about 1-2 minutes, flipping once with a slotted spoon. You’re looking for that deep golden-brown outsides and a hot, melty inside. Each batch should take about 3-4 minutes total.
How to Make Fried Mac and Cheese Bites
Alright, enough with the talking already, let’s mac this happen. Here’s how to turn that cold leftover pasta into bite-sized flavor bombs:
- Make the mac and cheese. Now, if you’ve already made one of the recipes from above and have the leftovers in the fridge, you’re ready. If not, make some mac and cheese according to the package directions, then pack it tight in an airtight container to chill for a few hours.
- Prepare for frying. Preheat the oil in a large, heavy-bottom pot or cast-iron pan to around 375 degrees F. You want evenly-heated oil for perfectly-cooked bites, and that starts with a good pan to retain heat. Set up your dredging station. You want three shallow bowls: one bowl with flour, one with lightly-beaten eggs, and one with panko breadcrumbs (and optional Kosher salt and black pepper). I recommend you stir the flour and panko with a whisk so you break up any clumps.
- Assemble the bites. Form the chilled mac and cheese into 1½-inch balls. If you went the muffin tin route, you’re already ready to bread. First, coat in the flour, then the egg, then the breadcrumbs, making sure each ball gets a complete coating at every step.
- Fry the bites. Add those bread-coated balls to the oil to fry in small batches. Give them 1-2 minutes per side, flipping once carefully in between. When your balls are good and golden-brown, transfer them to a paper-towel-lined baking sheet or plate to drain the excess oil.
- Serve and enjoy. Let the bites rest for a few minutes, then serve with ranch, BBQ sauce, or whatever your heart desires. Just don’t expect leftovers this time around.
Serving Suggestions
These mac and cheese bites make an awesome appetizer for game-day parties and tailgating, and they offer the same creamy appeal as mac and cheese with BBQ, except with the awesome addition of crunchy breading. Oh, and you can’t eat mac and cheese with your hands (without the harsh judgment of others). Serve with a side of my Homemade Ranch Dressing if you really want to knock this dish out of the park.
More Awesome Appetizer Recipes
Yeah, I’m known for the meats, but I’m not a one-trick pony. If you’re feeding a crowd or just want something snacky on the side, check out the Appetizers section of your Recipe Library or the Hey Grill Hey App. I’ve got loads of easy, crowd-pleasing bites to keep the good times (and flavor) rolling. For now, check out these crowd-favorites.
Easy Mac and Cheese Bites Recipe
Make silverware a thing of the past with these cheesy, crunchy Mac and Cheese Bites. If you try them, I want to hear about it! Drop a comment, leave a 5-star rating, and follow along on Facebook and Instagram for more BBQ tips and tricks.
Don’t forget to subscribe on YouTube for video walkthroughs, or check out The Grill Squad, where I turn everyday folks into Backyard BBQ Heroes.
Mac and Cheese Bites
Ingredients
- 2 cups leftover mac and cheese recipe link in notes section
- ½ cup all-purpose flour
- 2 eggs lightly beaten
- ½ cup panko bread crumbs
- salt and pepper to taste
- 3 cups vegetable oil for frying
Instructions
- Make the mac and cheese. Use leftover mac and cheese that has been refrigerated for at least several hours. If making mac and cheese specifically for this recipe, prepare according to your preferred method, then refrigerate in an airtight container for a minimum of 3-4 hours. For convenience, you can chill the mac and cheese in muffin tins to create pre-portioned servings.
- Prepare for frying. Heat oil in a large, heavy-bottomed pot or cast-iron pan to 375 degrees F. Prepare a three-step breading station with three separate containers: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs and optional salt and pepper.3 cups vegetable oil
- Assemble the bites. Remove chilled mac and cheese from refrigerator. Form into 1½-inch balls, compressing firmly to ensure they hold their shape. Dredge each ball in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs.2 cups leftover mac and cheese, ½ cup all-purpose flour, 2 eggs, ½ cup panko bread crumbs, salt and pepper
- Fry the bites. Carefully place the breaded balls into the hot oil, working in small batches to maintain oil temperature. Fry for 1-2 minutes per side until golden brown. Use a slotted spoon to carefully flip the bites once during cooking. Transfer finished bites to a paper towel-lined plate or baking sheet to drain excess oil.
- Serve and enjoy. Allow the bites to rest for 2-3 minutes before serving. Serve with optional dipping sauces, and enjoy!
Notes
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
