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Repurpose leftover macaroni and cheese into crispy-on-the-outside, cheesy-on-the-inside Fried Mac and Cheese Bites in this easy recipe. A kid-approved dish the entire family will love!
These fried mac and cheese bites combine leftover macaroni and cheese with even more cheese dipped in seasoned breading and fried to crispy perfection. Each bite is super cheesy AND super flavorful! My kids have become obsessed with these, begging me to make macaroni and cheese for dinner so we have leftovers to make these.
Why We Love This Mac and Cheese Bites Recipe
As a family, this has become one of our favorite appetizers/side dishes.
- Great way to use up leftovers. I’ll be honest, it’s rare that leftover macaroni and cheese goes to waste in my house. But these macaroni and cheese balls are a fun way to repurpose those leftovers anyway. This recipe is based on half of a 9×13 pan of leftovers but can easily be adjusted for smaller amounts, there will just be fewer bites in total.
- Easy to make. Sure, these take a few extra steps beyond just reheating the mac and cheese (which you do NOT need to do before starting) but it’s worth it. The overall process is very easy – shape the cold macaroni into balls, dip into an egg wash and breadcrumbs, then fry.
- Kid-approved side dish. Kids LOVE these mac and cheese bites, whether I serve them as a side dish or appetizer. The adults love them too, so it’s one dish everyone can get behind!
What You’ll Need
This fun appetizer is made with leftover mac and cheese, shredded cheese, and just a few other other ingredients. Scroll down to the recipe card below for the exact measurements.
- Leftover mac and cheese – I made a 9×13 pan of homemade mac and cheese for dinner. We ate about half for dinner and then I used the remaining half to make these macaroni and cheese bites. I’d estimate it was approximately 5 cups of prepared macaroni.
- Cheese – I used a combination of Monterey Jack and Colby Jack cheese for a variety of flavor. You could use all of one type or another combination.
- All-purpose flour
- Spices – Salt, pepper, onion powder, and garlic powder.
- Eggs – Depending on the size of the eggs, I use 3-4. The exact amount isn’t too important, there just needed to be enough to coat all of the macaroni and cheese bites.
- Panko breadcrumbs – I used seasoned panko breadcrumbs for extra flavor. I prefer panko to regular breadcrumbs as they are lighter and crispier.
- Vegetable oil – Or similar, like canola oil, for frying.
A Note on Homemade vs Boxed Mac and Cheese
I’ve made mac and cheese bites with both homemade mac and cheese and boxed mac and cheese. In my experience, the best results come from using extra cheesy homemade macaroni and cheese. Boxed mac and cheese resulted in bites that were on the drier side and lacking in flavor, plus it was difficult to form a ball as it didn’t stick together well.
If using boxed mac and cheese (as shown in the process images), I definitely recommend pressing it into a 9×9 pan and then freezing it. That makes it easier to work with though it still won’t be as cheesy or flavorful.
How To Make Fried Mac and Cheese Bites
These macaroni bites are easy to make – just remember that they need to chill for 30 minutes before frying. You can find the printable version of the instructions in the recipe card below.
- Make the filling. Combine the cold macaroni and cheese with the shredded cheese.
- Form balls. Scoop the mixture and roll to form 2″ balls. Lay them on a baking sheet lined with parchment paper. Repeat until the entire mixture has been shaped into balls.
- Dredge the balls. Combine the flour and seasonings in one dish, beat the eggs in another dish, and add the breadcrumbs to a third dish. Roll each macaroni ball in flour then dip it in the egg mixture. Allow any excess egg to drip off then roll them in the breadcrumbs. Return them to the baking sheet.
- Freeze. Cover the macaroni balls with plastic wrap then freeze for at least 30 minutes.
- Fry. Heat 3-4 inches of oil to 360 degrees. Fry 4-5 macaroni bites at a time for 4 minutes or so, turning them occasionally.
- Enjoy. Place the fried mac and cheese bites on a cooling rack. Sprinkle with flaked sea salt and parsley. Serve immediately.
Tips & Variations
Here are a few things I’ve learned when making this appetizer.
- Use cold mac and cheese. There’s no need to reheat the mac and cheese before starting this recipe. Cold mac and cheese will stick together better and is easier to work with.
- Make sure the balls stick together. If the mac and cheese isn’t sticking together to form balls, try pressing it into the bottom of a pan and freezing it. I’ve found this method best when working with boxed mac and cheese.
- Watch the oil temperature. I recommend using a thermometer to keep the oil between 350-375 degrees. If it’s too hot, the outside of the mac and cheese bites will burn. If it’s not hot enough, they’ll get mushy.
- Fry in batches. Depending on the size of the pan, you’ll only want to fry a few macaroni and cheese bites at a time. They should not be touching in the pan.
- Experiment with mac and cheese flavors. This recipe works with pretty much any type of homemade mac and cheese (as long as it’s moist and cheesy.) White cheddar mac and cheese is super yummy when fried! Buffalo chicken mac and cheese bites would be good too.
Serving Suggestions
These macaroni and cheese bites are best served immediately while hot. They make a fun appetizer or side dish, especially for kids and teens. I’ve seen some of the kids dip them in ketchup, though that’s not my preference. I think they’re pretty good dipped in marinara sauce, though.
How To Store & Reheat Leftovers
- Fridge. Leftover mac and cheese bites can be stored in an airtight container in the fridge for 3-4 days.
- Freezer. I like to flash freeze these on a baking sheet and then transfer them to another container once solid. They can be reheated directly from frozen.
- Reheat. The best way to reheat fried mac and cheese bites is in the air fryer for 5 minutes or so. It maintains the crispness without the hassle of reheating the oil. The microwave will do the trick too, though the breading won’t be as crispy.
More Appetizer Recipes To Try
Fried Mac and Cheese Bites
Repurpose leftover macaroni and cheese into crispy-on-the-outside, cheesy-on-the-inside Fried Mac and Cheese Bites in this easy recipe. A kid-approved dish the entire family will love!
Servings: 24 balls
Ingredients
- Leftover homemade mac and cheese See Notes below
- 2 cups shredded Monterey Jack Cheese
- 2 cups shredded Colby Jack Cheese
- 1 cup white all-purpose flour
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 3-4 large eggs beaten
- 2 cups seasoned panko breadcrumbs
- Vegetable oil for frying
Instructions
- Line a baking sheet with parchment paper.
Make the Balls
- Add cold macaroni and cheese to a large bowl. Add the shredded cheese and mix it together. (Using your hands makes this job easier).
- Scoop out mac and cheese and roll together to create a 2 inch ball and lay it on the prepared baking sheet.
- Repeat the process with the remaining macaroni.
- Add the flour, salt, pepper, onion powder and garlic to a shallow dish. Stir to combine.
- In a separate shallow dish, add the eggs and beat them until smooth.
- In a third shallow dish, add the seasoned panko breadcrumbs.
- Take each macaroni ball and roll it first in the flour.
- Next, dip the ball into the beaten egg and allow the excess to drip off.
- Then roll the ball into the breadcrumbs covering all areas.
- Set the ball back onto the baking sheet.
- Repeat this process with the remaining balls.
- Cover and freeze for at least 30 minutes.
Fry the Balls
- When ready to fry, remove the pan from the freezer while preparing the oil. Line a baking sheet with paper towels and place a cooling rack on top.
- Use a heavy-bottomed pan (such as a Dutch oven) and add vegetable oil so that it’s at least 3-4 inches deep. Attach a candy or oil thermometer to the pan and begin to heat the oil over high. Once the oil reaches a temperature of 360 degrees, gently lower 4-5 balls into the hot oil using a spider or tongs. (See Notes below)
- Set a timer for 4 minutes and occasionally turn the balls with your utensil until the time is up. (If you notice the balls are browning too quickly, you may need to remove them from the oil early or they’ll burn.)
- Remove the balls from the hot grease and place them on the cooling rack. Sprinkle with flaked sea salt and parsley, if desired, and serve immediately.
Last Step:
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Notes
- I strongly recommend using an extra cheesy homemade macaroni and cheese as it will yield the best results. Boxed mac and cheese made the balls on the drier side, weren’t that flavorful and were almost impossible to create a ball as they wouldn’t stick together. I did have some luck with pressing the mac and cheese into a 9×9 pan and then freezing it. But again, the flavor was nowhere near what the homemade mac and cheese yielded.
- For leftover mac and cheese, I first made a 9×13 pan of homemade mac and cheese, the family ate half the pan and the remaining half I used for these balls. I’d say it would equal approximately 5 cups of prepared macaroni.
- Oil temperature: the balls should make the oil temperature go down briefly and then the temperature should rise again. You will likely need to lower the temperature at times to maintain a temperature between 350-375 degrees. If the temperature of the oil is too hot, the balls will brown too fast, and the centers won’t get hot enough. If the temperature is allowed to be too low, the balls will absorb more oil and become mushy versus crispy. I hovered over the stove and thermometer during this entire process.
Nutrition
Calories: 144kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 39mg | Sodium: 289mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 0.3mg | Calcium: 168mg | Iron: 1mg
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