Description
Crispy Fried Homemade Mac and Cheese Bites are bite-sized squares of creamy bacon mac and cheese that are breaded and deep-fried to golden perfection. This appetizer or snack features a rich blend of sharp cheddar and Monterey Jack cheeses combined with crispy bacon, coated in seasoned panko breadcrumbs, and fried for an irresistible crunchy exterior and gooey cheesy interior.
Ingredients
Bacon Mac and Cheese
- 284 g bacon (approx. 14 strips)
- 227 g elbow macaroni
- 30 g bacon grease or unsalted butter (see notes)
- 16 g all-purpose flour
- 270 ml milk
- 1 tsp fine sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ⅛ tsp ground cayenne pepper
- ⅛ tsp ground nutmeg
- 227 g sharp cheddar cheese (shredded)
- 227 g Monterey Jack cheese (shredded)
Breading
- 125 g all-purpose flour
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- ⅛ tsp onion powder
- 2 large eggs (beaten)
- 180 g seasoned panko breadcrumbs
- Vegetable oil (for frying)
Instructions
- Cook the Bacon: Preheat the oven to 400°F (200°C). Lay bacon strips side-by-side on a foil-lined baking tray. Bake for 10-15 minutes until crispy to your liking. Remove and drain on paper towels. Chop bacon and reserve 2 tablespoons (30 g) bacon grease.
- Cook the Macaroni: Boil a large pot of lightly salted water. Cook macaroni according to package instructions (about 7 minutes). Drain and rinse with cold water to stop cooking. Set aside.
- Make the Cheese Sauce: Heat bacon grease or butter in a large saucepan over medium heat. Whisk in 16 g flour to make a roux; cook until bubbly. Slowly whisk in milk, then add salt, pepper, garlic powder, cayenne, and nutmeg. Bring to a simmer and cook for 2 minutes until thickened.
- Add Cheese and Mix: Remove from heat, stir in shredded cheddar and Monterey Jack until melted. Fold in cooked macaroni and chopped bacon until fully combined and creamy. If too thin, cook over medium heat a bit longer while stirring to thicken.
- Chill the Mac and Cheese: Spread mixture evenly in a lined 9×9-inch baking pan. Cover with plastic wrap. Refrigerate at least 3 hours or overnight until firm and set.
- Form the Bites: Remove chilled mac and cheese block. Cut into 36 squares by slicing 6 strips vertically and 6 horizontally. Alternatively, scoop 2-3 tablespoons at a time and shape into balls using your hands.
- Prepare Breading Stations: In one bowl, whisk together 125 g flour, salt, pepper, and onion powder. In another bowl, beat eggs. In a third bowl, place seasoned panko breadcrumbs.
- Coat the Bites: Dip each mac and cheese piece first in flour mixture, shaking off excess, then into egg, and finally coat thoroughly with panko breadcrumbs. Place on a parchment-lined baking sheet. Freeze until ready to fry.
- Heat Oil and Fry: In a large heavy-bottomed pot, heat at least 2 inches (5 cm) of vegetable oil to 360°F-370°F (180°C-190°C). Fry 3-4 bites at a time for 4-5 minutes until golden and crispy. Remove with tongs and drain on paper towels.
- Serve: Sprinkle with flaky salt and serve hot for the best texture and flavor.
Notes
- Using bacon grease instead of butter adds extra flavor to the cheese sauce, but unsalted butter works well as a substitute.
- Ensure mac and cheese is well chilled and firm before cutting and breading to maintain bite shape during frying.
- You can freeze the breaded bites before frying and fry directly from frozen to help them keep their shape.
- Monitor oil temperature with a thermometer to avoid under- or over-cooking.
- Adjust seasoning in roux and breading to taste if desired.
