Although this blog focuses largely on desserts, I love sharing standout savory dishes too — and these crispy fried homemade mac and cheese bites are too good not to. They make an ideal party appetizer, game-day snack, or indulgent comfort-food treat when you want something cheesy and crunchy.
The recipe has a few stages, so give yourself time, but it’s worth every minute. I start with a creamy stovetop mac and cheese, fold in plenty of crispy bacon, and use two melty cheeses for depth of flavor. After chilling until firm, I coat each portion in flour, egg, and seasoned panko, then deep-fry until golden and extra crunchy. The result is gooey cheese inside and a satisfyingly crisp exterior.
Ingredients and Substitutions
- Bacon: Adds smoky, savory flavor. Omit if you prefer a vegetarian version.
- Elbow macaroni: Traditional choice for mac and cheese; you can substitute short tubes (ziti, penne, rigatoni) or corkscrews (fusilli).
- Bacon grease: Used in the roux for extra smokiness. Replace with unsalted butter if not using bacon.
- All-purpose flour: For the roux and for dredging the bites before breading.
- Milk: Whole milk gives the richest, creamiest sauce.
- Spices: Salt, black pepper, garlic powder, onion powder (for breading), a pinch of cayenne, and a touch of nutmeg to round the sauce.
- Cheese: 16 ounces total. The recipe uses equal parts sharp cheddar and Monterey Jack for flavor and melt — swap in mozzarella, gruyère, provolone, raclette, or fontina if you like.
- Eggs: Two large eggs, beaten, to help the breadcrumbs adhere.
- Seasoned panko breadcrumbs: Panko stays crispier and absorbs less oil than regular breadcrumbs.
- Vegetable oil: Any neutral frying oil works—canola, sunflower, corn, or peanut oil are good choices.
How to Make Deep-Fried Mac and Cheese Bites
Note: I develop recipes using grams because they are more accurate for consistent results. If you prefer volume measurements, the recipe card below can be switched to US Customary units.
Crispy Fried Homemade Mac and Cheese Bites
Ingredients
For the Bacon Mac 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 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅛ teaspoon ground cayenne pepper
- ⅛ teaspoon ground nutmeg
- 227 g sharp cheddar cheese shredded
- 227 g Monterey Jack cheese shredded
For the Breading:
- 125 g all-purpose flour
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- 2 large eggs beaten
- 180 g seasoned panko breadcrumbs
- vegetable oil for frying
Instructions
To Make the Bacon Mac and Cheese:
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Preheat oven to 400°F (200°C). Line a baking tray with foil and arrange bacon in a single layer.
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Bake the bacon 10–15 minutes until crisp to your liking. Transfer to paper towels, chop, and reserve 2 tablespoons (30 g) bacon grease if using.
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Cook the macaroni in lightly salted boiling water for about 7 minutes or according to the package. Drain, rinse under cold water, and set aside.
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In a saucepan over medium heat, melt the bacon grease or butter and whisk in the flour to form a roux. Slowly add milk while whisking. Season with salt, pepper, garlic powder, cayenne, and nutmeg. Simmer for about 2 minutes until slightly thickened.
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Remove from heat, stir in the shredded cheeses until melted, then fold in the noodles and chopped bacon. If the mixture seems loose, return to medium heat briefly to thicken.
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Spread the mac and cheese into a lined 9×9-inch pan, smooth the top, cover, and refrigerate at least 3 hours or overnight until firm.
To Make the Mac and Cheese Bites:
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When chilled, turn the block onto a cutting board and cut into 36 squares, or scoop 2–3 tablespoons portions and shape into balls.
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Set up three bowls: seasoned flour (with salt, pepper, onion powder), beaten eggs, and panko. Dredge each piece in flour, then egg, then panko. Place on a parchment-lined sheet and freeze briefly to firm.
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Heat at least 2 inches of oil in a heavy pot to 360–370°F (180–190°C).
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Fry 3–4 bites at a time for 4–5 minutes until golden and crisp. Drain on paper towels.
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Finish with flaky salt and serve hot.
Notes
Bacon Grease: Use 2 tablespoons (30 g) for the roux to add subtle smokiness. Substitute unsalted butter if you’re skipping bacon.
Make-Ahead: You can make the mac and cheese through the chilling step and keep it covered in the fridge for up to 3 days. Alternatively, bread the bites and freeze in an airtight container for up to 1 month; fry from frozen, adding a minute or two to the cooking time.
Nutrition
*Originally posted November 18, 2018*
*Recipe, blog post, & photos updated January 10, 2024*