Description
These Crispy Fried Homemade Mac and Cheese Bites are a delicious twist on classic comfort food. Creamy, cheesy mac and cheese mixed with crispy bacon, breaded, and fried to golden perfection for a crunchy exterior and gooey interior. Perfect as an appetizer, snack, or party treat.
Ingredients
Scale
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
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
- Cook the Bacon: Fry the bacon strips in a skillet over medium heat until crisp. Remove bacon and drain on paper towels. Reserve the bacon grease (or substitute with unsalted butter) for the cheese sauce.
- Prepare the Macaroni: Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, heat the bacon grease or butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, cooking and stirring until the sauce thickens. Add salt, black pepper, garlic powder, cayenne, and nutmeg for seasoning. Remove from heat and stir in shredded sharp cheddar and Monterey Jack cheeses until melted and smooth.
- Combine Macaroni and Bacon: Chop the cooked bacon into small pieces and add to the cooked macaroni. Pour the cheese sauce over the macaroni and bacon, stirring well to combine evenly.
- Chill the Mixture: Transfer the mac and cheese mixture to a shallow dish and refrigerate for at least 2 hours, or until firm enough to shape.
- Prepare the Breading Station: In one bowl, mix the flour, salt, black pepper, and onion powder. In a second bowl, beat the eggs. In a third bowl, place the seasoned panko breadcrumbs.
- Shape and Bread the Bites: Using your hands or a small scoop, form the chilled mac and cheese into bite-sized balls. Dredge each ball first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs.
- Heat the Oil: In a deep skillet or pot, heat vegetable oil to 350°F (175°C) for frying. Use enough oil to fully submerge the bites.
- Fry the Bites: Carefully fry the breaded mac and cheese balls in batches until they are golden brown and crispy on all sides, about 2-3 minutes per batch. Avoid overcrowding the oil to maintain temperature.
- Drain and Serve: Remove the fried bites with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauces.
Notes
- You can substitute bacon grease with unsalted butter if preferred.
- Chilling the mac and cheese mixture is essential for easy shaping and to avoid breaking during frying.
- Use seasoned panko breadcrumbs for extra flavor and crunch.
- Ensure oil is at the proper temperature to prevent soggy or greasy bites.
- These bites are best served immediately for maximum crispness.
Keywords: fried mac and cheese bites, crispy mac and cheese, bacon mac and cheese, appetizer, snack, party food