Fried Mac and Cheese Bites, Fried Mac and Cheese Balls... call them what you will, because they are both delicious as a party appetizer!
Fried Mac and Cheese Bites
I don't know about you, but I love party appetizers. It doesn't matter what the occasion is, I'm always up for bite-sized party food— and if I'm completely honest, the unhealthier, the better! Parties and celebrations are no time to count calories!
One of my favorite appetizer recipes is for Fried Macaroni & Cheese Balls — Yes, you heard me. Fried Mac and Cheese ... does it get any better than that!? These little balls of cheesy goodness take some time to prepare, but the payoff is totally worth it! You can even use leftover macaroni and cheese to make these tasty morsels!
Serve these mac and cheese bites at your next party, Game Day, or even as a special treat for the kids. I promise, your guests are going to love them!
Mac and Cheese Bites Recipe
Fried Mac and Cheese Balls Ingredients
- 1 lb elbow macaroni
- 16 oz sharp cheddar cheese block or 16oz shredded
- 1 ¼ cup milk
- ½ cup flour
- ¼ cup butter
- 2 eggs
- 3 cups seasoned bread crumbs
- Salt & pepper to taste
- Vegetable oil for frying
How to Make Fried Mac and Cheese
1. Boil macaroni until tender, drain and set aside. Shred cheese and set aside.
2. In a large pan, melt butter over medium heat. Add flour and mix until light brown color (make a roux).
3. Add 1 cup milk and whisk until thick.
4. Add cheese one handful at a time. Mix until cheese is melted and smooth.
5. Add cooked macaroni to pan and mix until well coated. Add salt and pepper.
6. Transfer to a container and refrigerate for at least 1 hour, or until cold.
7. Line a baking sheet with wax or parchment paper.
8. Form cold macaroni and cheese into 1" balls and place on prepared pan. Place in the freezer for at least 1 hour (overnight works well).
9. Beat eggs and add ¼ cup milk in a bowl to make an egg wash.
10. Dip mac and cheese balls into egg wash then roll into bread crumbs, coating completely.
11. Heat oil in the deep fryer to 320 degrees, or fill skillet ½-3/4" deep and heat over medium-high to 320 degrees.
12. Fry 3-4 minutes, until golden, and drain. Serve immediately.
- 1 lb macaroni
- 16 oz sharp cheddar cheese block or 16oz shredded
- 1 ¼ cup milk
- ½ cup flour
- ¼ cup butter
- 2 eggs
- 3 cups seasoned bread crumbs
- Salt & pepper to taste
- Vegetable oil for frying
-
Boil macaroni until tender, drain and set aside. Shred cheese and set aside.
-
In a large pan, melt butter over medium heat. Add flour and mix until light brown color (make a roux).
-
Add 1 cup milk and whisk until thick.
-
Add cheese one handful at a time. Mix until cheese is melted and smooth.
-
Add cooked macaroni to pan and mix until well coated. Add salt and pepper.
-
Transfer to a container and refrigerate for at least 1 hour, or until cold.
-
Line a baking sheet with wax or parchment paper.
-
Form cold macaroni and cheese into 1" balls and place on prepared pan. Place in freezer for at least 1 hour (overnight works well).
-
Beat eggs and add ¼ cup milk in a bowl to make an egg wash.
-
Dip balls into egg wash then roll into bread crumbs, coating completely.
-
Heat oil in deep fryer to 320 degrees, or fill skillet ½-3/4" deep and heat over medium high to 320 degrees.
-
Fry 3-4 minutes, until golden, and drain. Serve immediately.
Pin this recipe:
Christine
In the ingredients list it calls for 1 and 3/4 cups milk. But, in the directions you only instruct to use 1 cup milk in the cheese sauce and 1/4 cup with the eggs for the balls to be dipped in before the crumbs. Where do you use the remaining half cup?
Katie
Oh my word! They just look like little bites of heaven!!
Katie xoxo
Randall
I found them to be very bland and I had even substituted Havarti cheese for some of the cheddar. Since my plan was to dip them in Frank's Hot Sauce, it was fine but if your plan is to serve them alone, you may want punch up the flavor a bit.
Marleen Griffin
Looks great
Leslie
do these reheat well?
Sam
Delicious!
Anonymous
These are yummy 😋
Elizabeth
The amount of butter/flour to make the roux is not correct. Rather consistency of a roux should be thin/liquid. With the amount that was shown in the recipe, it was solid and crumbly, like dough. You either need a lot more butter or less flour. After I adjusted the amounts, it was fine.