Somewhere along the way I realized I’m a Southern girl — I smile at strangers, chat as I walk down the street, and I have a deep love for butter and fried cheese. I grew up in Florida from the age of seven and have long called myself a Florida girl, though people sometimes debate whether Florida counts as “the South.” Regardless, when I first saw Marc’s Fried Mac & Cheese Balls, I knew I had to try them. Then Brandy and Rachel organized a big celebration of macaroni and cheese, and I was firmly on board. Fried cheese — need I say more?
Full disclosure: I didn’t use elbow macaroni the first time I made this; elbows work best, but I didn’t have any on hand. For the mac and cheese base I used a stovetop recipe from friends Todd & Diane — a keeper that we’ll make again and again.
Start by cooking the macaroni in milk. Keep a close eye on the pot; the milk reduces quickly and needs frequent stirring to prevent scorching.
Once the pasta is cooked and most of the milk is absorbed, stir in the cheese. I experimented with provolone on my first try — it added great flavor but wasn’t ideal for frying. For the best texture when forming and frying, stick with sharp cheddar. If you like bacon, add it at this stage.
Use a medium cookie scoop to portion the mac and cheese, then shape the portions into rounds or slightly flattened bites so they’re easier to cook evenly. Arrange them on a baking sheet and freeze until firm.
Set up a simple breading station: one shallow dish for the egg and milk wash and another for the breadcrumb mixture. I like using a mix of panko and regular breadcrumbs with a little grated Parmesan for extra crunch and flavor.
Dip each frozen bite into the egg and milk mixture, then coat it thoroughly in the breadcrumb mixture. Using a spoon to press breadcrumbs on helps keep your hands cleaner and gives a more even coating. Place the coated bites back on the baking sheet and return them to the freezer while you heat the oil.
I tested both vegetable and olive oil. Olive oil adds a nice flavor, though vegetable oil works fine if that’s what you have. You can shallow-fry in a skillet with about 1/4 inch of oil for a crisp exterior while preserving some creaminess inside. If you prefer a crunchier result, deep-frying in 4 inches of oil at 350°F for 4–5 minutes also works, but you’ll sacrifice some of the creamy interior texture.
Fry the bites without crowding the pan, working in batches. For shallow frying, cook about 2 minutes on the first side, then flip and cook another 1 1/2–2 minutes until golden brown. Drain briefly on paper towels, then sprinkle with additional Parmesan and serve immediately.
These bites are cheesy and creamy inside with a satisfyingly crisp crust — perfect as an appetizer. Add bacon for another level of flavor, or skip it for a vegetarian option. Either way, they’re irresistible.
Fried Mac & Cheese Bites Recipe
Ingredients
Mac & Cheese
- 1 1/2 cups elbow macaroni
- 1 1/2 cups whole milk, may need more
- 1 Tablespoon unsalted butter
- 1/2 teaspoon ground mustard
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup shredded sharp cheddar cheese
- salt and pepper to taste
- 4 slices cooked bacon, chopped (optional, omit this to make it vegetarian)
Making Fried Mac & Cheese
- 1 egg
- 1 Tablespoon whole milk
- 1/2 cup panko breadcrumbs
- 1/2 regular breadcrumbs
- 1/2 Tablespoon grated Parmesan cheese, plus more for sprinkling
- 1/4 teaspoon salt
- pepper
- olive oil for frying
Instructions
Mac & Cheese
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Rinse the raw elbow macaroni in a colander and drain. Place the macaroni in a medium pot (about 4 quarts). Add the milk, butter, ground mustard, salt, and ground nutmeg.
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Bring the mixture to a simmer over medium heat, stirring frequently. Do not leave the pot unattended—the milk can come to a simmer or boil quickly. Once simmering, reduce the heat to low and continue stirring.
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Cook until most of the milk is absorbed, about 15–20 minutes. Taste the macaroni; it should be al dente. If needed, add milk 2 tablespoons at a time until the pasta is tender.
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Stir in the shredded cheddar and the chopped cooked bacon, if using. Cook on low for another 3–4 minutes to meld the flavors.
Making Fried Mac & Cheese
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Let the mac & cheese cool, then refrigerate in an airtight container for at least one hour or overnight.
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Using a 1.5 tablespoon cookie scoop, portion the chilled mac & cheese and form into flat rounds or balls. Place them on a parchment-lined baking sheet and freeze for at least 30 minutes.
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Beat 1 egg with 1 tablespoon milk in a shallow dish. In another shallow dish, combine panko, regular breadcrumbs, 1/2 tablespoon grated Parmesan, 1/4 teaspoon salt, and a dash of pepper.
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Dip each frozen piece first in the egg wash, then in the breadcrumb mixture, pressing with a spoon to adhere. Return the coated pieces to the baking sheet and freeze while you heat the oil.
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Pour oil into a nonstick skillet to a depth of about 1/4 inch and heat for 3 minutes over medium-high heat, then reduce to medium before frying.
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Fry the bites without crowding the pan. Cook about 2 minutes on the first side, flip, and cook another 1 1/2–2 minutes until golden and crisp. Work in batches if needed.
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Transfer to a paper towel–lined plate, sprinkle immediately with additional Parmesan, and serve hot.
Notes
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For more mac and cheese inspiration, check out the collection of recipes featured in the original mac & cheese celebration — you’ll find creative twists like jalapeño popper mac, buffalo cheddar, spinach-artichoke with Gouda, and many more delightful variations to try at home.
Disclosure: This is not a sponsored post. Some links in the original post were affiliate links.