Fried Mac and Cheese Bites
Crispy golden bites with a molten four-cheese center — the ultimate game day appetizer.
Ingredients
- 2 cups elbow macaroni
- 4 cups low-sodium chicken stock
- ½ cups pepper jack cheese, shredded
- ½ cups mozzarella, shredded
- ½ cups mild cheddar, shredded
- ½ cups smoked gouda, shredded
- 1 tsp all-purpose seasoning (salt, pepper, garlic powder, onion powder)
- ¼ tsp cayenne pepper
- ¼ tsp smoked paprika
- 1½ cups all-purpose flour, seasoned
- 3 large eggs
- 2 tbsp heavy cream
- 1½ cups Italian breadcrumbs, seasoned
- 2 liters peanut oil or canola oil
Instructions
- Freeze cheese blocks for 15 minutes, then shred all four cheeses.
- Boil chicken stock, add salt and macaroni, cook 9 to 11 minutes, drain.
- Season hot noodles, fold in shredded cheese until fully melted and smooth.
- Transfer to a casserole dish and freeze for at least 1 hour until firm.
- Set up three bowls: seasoned flour, egg and cream mixture, seasoned breadcrumbs.
- Portion, form into balls, and coat through flour, egg wash, then breadcrumbs.
- Heat oil to 350 to 365°F using a digital thermometer.
- Fry in small batches for 2 to 3 minutes until deep golden brown. Rest on a wire rack.
- Mix dipping sauce ingredients. Plate bites, garnish with parsley, and serve hot.
Video
Notes
- Make the mac and cheese base up to 24 hours ahead and refrigerate overnight.
- Freeze breaded (unfried) bites for up to 1 month and fry from frozen at 350°F for 4 to 5 minutes.
- Reheat leftovers in an air fryer at 375°F for 4 to 5 minutes to bring the crust back.