Fried mac and cheese is such a fun thing to make for a party, game day, or any ordinary night. They’re cheesy, crunchy, and perfect for dipping.
Fun App – Fried Mac and Cheese Bites!
If you’re a mac and cheese lover, then you’re sure to love these fried mac and cheese bites.
They’re made with a good ol’ box of Kraft Mac and Cheese and a delicious panko bread crumb topping that ends up super crunchy once fried.
Why you’ll love it!
- Simple, easy side dish.
- Perfect for meal prep.
- Pairs well with any main dish.
- Kids love it!
Featured Ingredients
- Kraft Mac and Cheese: this recipe calls for a box of Kraft mac and cheese + all of the ingredients to make the mac and cheese. Feel free to use a different brand.
- Panko Breadcrumbs: Pank breadcrumbs are light and crunchy. Truly the perfect thing to roll your mac and cheese bites in before frying.
- Spices: you’ll need Italian seasoning, salt, pepper, and paprika for this recipe.
- Egg: scrambled eggs are used for the dredging process to make sure the panko sticks to the mac and cheese bites.
- Vegetable oil: veggie oil is what we used for frying.
How to Make Fried Mac and Cheese
Make Mac and Cheese + Refrigerate
Follow the directions on the back of your mac and cheese box to prepare the mac. Then, line a 9 x 7-inch dish with parchment paper.
Transfer the mac and cheese into it dish and firmly press it down so that it is tightly packed and roughly 1-inch high.
Refrigerate for at least 4 hours.
Can I use any kind of mac and cheese?
Any kind of mac and cheese should work for this recipe, including homemade maca and cheese.
If your mac and cheese does not firm up enough to slice into bites, you may need to freeze it before slicing, dredging, and frying.
Slice + Dredge
Flip the chilled mac and cheese onto a cutting board and use a sharp knife to cut it into 1×1-inch pieces.
Next, prepare the panko topping. Combine panko, Italian seasoning, salt, pepper, and paprika. Mix together and set aside. In a different bowl, crack in the eggs and whisk.
Dredge each mac and cheese piece into the egg mixture and be sure that each piece is thoroughly coated. Then, dredge each mac and cheese piece into the panko mixture.
Fry
Add the vegetable oil to a large pot and bring it to 375ºF. Place the coated mac and cheese pieces in the boiling oil and deep fry them for 1 to 1.5 minutes, making sure not to overcrowd them.
Remove the mac and cheese from the oil with a metal slotted spoon and set the deep-fried mac and cheese onto a napkin or baking sheet with a grate to allow any excess oil to drip from the fried mac and cheese.
How long to fry mac and cheese?
Fry your mac and cheese for around 1 to 1.5 minutes or until golden brown.
Serve
Serve mac and cheese bites as is or with your favorite dipping sauce.
Top Tips for Perfect Fried Mac and Cheese Balls
- Italian Seasoning: If you use store-bought Italian seasoning you may need to add more salt to this recipe.
- Don’t overcrowd: The most important thing about this recipe is you don’t overcrowd it when frying. And that there is enough oil so that the mac and cheese ball is able to float.
- To use homemade mac and cheese: To substitute a homemade mac and cheese, you may need to freeze the mac after cutting before rolling in the egg. The important part is that the chunks are firm before they are rolled in the egg and panko.
- Proper frying temp: It is hard to maintain an exact temperature when deep frying on a stove. 375℉ is recommended, up to 400℉ would produce the same results.
Dipping Sauce Suggestions
Feel free to eat your fried mac and cheese plain, or to dip them in your favorite sauce. Here are some ideas:
- Ranch
- Blue Cheese Dressing
- Nacho Cheese Sauce
Storage
Store leftover fried mac and chees bites in an airtight container in the fridge for up to 3 days.
PS: these are definitely best if eaten hot out of the fryer!
Fried Mac and Cheese Bites
Ingredients
For the Mac and Cheese
- 7.75-oz. box Kraft Mac and Cheese
- 2 tablespoons unsalted butter
- ⅓ cup milk
- Kraft Mac and Cheese Packet
For the Mac and Cheeses Bites
- 2 cups panko bread crumbs
- 1 teaspoon Italian seasoning we used this*
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ teaspoon paprika
- 3 large eggs
- 80 oz. vegetable oil* for frying
- ½ cup ranch dressing
Instructions
- Bring a pot of salted water to boil and prepare the mac and cheese noodles according to the package instructions. Drain the noodles and add back to the pot.
- Add the butter, milk, and cheese packet to the noodles and stir to combine.
- Line a 9 x 7-inch dish with parchment paper and transfer the mac and cheese into it. Firmly press the mac and cheese down so that it is tightly packed and roughly 1-inch high. Refrigerate for at least 4 hours.
- Crack the eggs into a bowl and whisk. Set aside.
- In a separate bowl, add the panko, Italian seasoning, salt, pepper, and paprika. Mix together and set aside.
- Flip the chilled mac and cheese onto a cutting board and cut it into 1×1-inch pieces. Set aside.
- Add the cooking oil to a large pot and bring boil to 375℉.
- Dredge each mac and cheese piece into the egg mixture and be sure that each piece is thoroughly coated.
- Then, dredge each mac and cheese piece in the panko mixture.
- After each mac and cheese piece is coated, place the coated mac and cheese pieces in the boiling oil and deep fry them for 1 to 1.5 minutes.
- Remove the mac and cheese from the oil with a metal slotted spoon and set the deep fried mac and cheese onto a napkin or baking sheet with a grate to allow any excess oil to drip from the fried mac and cheese.
- Serve with ranch dressing or any favorite dipping sauce.
Tips & Notes
- If you use store-bought Italian seasoning you may need to add more salt to this recipe.
- We used 80 oz. of oil in a 5 qt dutch oven. The most important thing for this recipe is you don’t overcrowd it when frying. And that there is enough oil so that the mac and cheeseball is able to float.
- To substitute a homemade mac and cheese, you may need to freeze the mac after cutting before rolling in the egg. The important part is that the chunks are firm before they are rolled in the egg and panko.
- It is hard to maintain an exact temperature when deep frying on a stove. 375℉ is recommended, up to 400℉ would produce the same results.
