These mac and cheese bites are the ultimate comfort-food snack! The macaroni pasta is generously coated in a creamy, velvety cheese sauce, loaded with melty cheese, and to give these bites the best crisp, they are coated in panko and fried into golden-brown, crispy treats that are perfect for parties, lunchboxes, or gatherings. They're easy to make, irresistibly cheesy and guaranteed to disappear quickly! For more crave-worthy dinner or party-friendly recipes, also try our salmon sushi bake, honey garlic chicken tenders, and Korean fried chicken.
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Ingredients needed and substitutions
Please scroll down to the recipe card for the ingredient quantities!
- Dry elbow pasta (macaroni) - These are classic for mac and cheese because they hold cheese sauce so well. Ditalini, ziti, cavatappi, rigatoni, and penne all make good alternatives if you don't have elbow pasta.
- Butter and all-purpose flour - This is for the roux, aka the main thickener for the cheese sauce. We recommend using unsalted butter so you can better control the saltiness yourself.
- Milk and heavy cream - We like to use a blend of the two for the most balanced, creamy cheese sauce. You can also substitute with half and half if you prefer.
- Shredded cheese - Our go-to is cheddar, specifically, a blend of white and yellow cheddar, but feel free to substitute a portion with your favorite cheeses. We do recommend that you shred your own cheese to get the smoothest cheese sauce.
- Salt and black pepper
- Seasoned flour, eggs, and panko - This is for the three-stage breading. The seasoned flour is made of all-purpose flour mixed with garlic powder, salt, and pepper. You can use just plain flour if you prefer, but seasoning it gives the mac and cheese bites that extra layer of flavor. As for the panko, you could substitute with bread crumbs instead, but we find that panko provides a better crunch.
- Parsley - Optional for garnish
- Marinara or pizza sauce - Optional for serving. Ketchup is a not a bad condiment for these mac and cheese bites if you're in a pinch.
How to make mac and cheese bites
Please scroll down to the recipe card for the full recipe and instructions!
Boil the pasta
Bring a pot of water to a boil and season with salt. Add the dry pasta and cook to your preferred tenderness, or according to the package instructions, then drain well.
Make the sauce
While the pasta is cooking, make the sauce.
In a pot or large pan over medium heat, melt the butter. Once melted, add the flour and mix until well combined. Continue cooking, stirring constantly, for another 30 seconds to 1 minute, or until the mixture (the roux) is a light tan color and smells nutty.
To the roux, add the milk, cream, and seasonings. Mix constantly until the mixture is hot and thickened.
Then reduce the heat and add the cheese. Stir until the cheese has completely melted and the sauce is smooth.
Add the pasta and chill
To the cheese sauce, add the cooked pasta and mix well.
Then transfer the mac and cheese to quarter-size sheet pan (or a baking dish) lined with plastic wrap or parchment paper. Spread it into an even layer and cover with plastic wrap. Place it into the fridge to chill for at least 1 hour or overnight, until the mac cheese has firmed up and is set.
Portion the mac and cheese
Once the mac and cheese has set and firmed up, remove the plastic wrap and carefully flip it out of the pan onto a cutting board. Peel away the plastic wrap and cut the mac and cheese into 40 pieces, as evenly as possible.
Optionally, you can roll each piece into a ball for round mac and cheese bites.
Three-stage breading
For the seasoned flour, combine the flour, garlic powder, salt, and black pepper in medium bowl. Place the panko and eggs in separate bowls.
Working with a few mac and cheese bites at a time, coat each piece in the seasoned flour, shaking off the excess.
Dip it in the beaten eggs, allowing the excess to drip off.
Then coat with panko. Make sure to press the panko firmly onto the bites to ensure it adheres well. Set the breaded bites aside and repeat with the remaining pieces.
Fry the mac and cheese bites
When the oil is ready, carefully place the bites into the oil, making sure to not overcrowd the oil, and fry for 2-3 minutes or until golden-brown and crispy on the outside and hot on the inside. Remove them and let the bites drain on some paper towels or on a cooling rack.
Storage and reheating
Leftover mac and cheese bites can be stored in an airtight container (after they're completely cooled) and kept refrigerated for up to 3 days.
Fried mac and cheese bites that have been refrigerated can be air-fried at 350°F for 3-4 minutes or until the outside breading is crispy again and the inside is heated through.
FAQ
Roux is basically a thickener made with a fat (usually a neutral oil or butter) and flour, cooked to different stages of color, ranging from pale blond and blond to dark chocolate, depending on the flavor and how effective you need it's thickening ability. You typically use roux in cheese sauces, like for mac and cheese, gravy, and stews like gumbo.
Yes, you can definitely use either only milk or cream, however, using a combination of the two makes the most balanced, creamy cheese sauce for these mac and cheese bites. If you don't want to buy both milk and cream, you can use half and half instead.
Yes, that's totally normal! This often happens when the cold milk and cream is added to hot roux made with butter. However, do not fret! Just keep stirring while the sauce heats up, and it'll come together again.
Yes, you can air fry the mac and cheese bites. Note that they may not be evenly crispy or even in color. To airfry, spray the basket with oil and generously spray the entire breaded mac and cheese bite. Arrange the bites in a single layer and airfry on 375°F (190°C) for 8-12 minutes, or until they are golden-brown and crispy. Shake or flip the bites half way through cooking.
📖 Recipe
Mac and Cheese Bites
Video
Ingredients
For the mac and cheese
- 8 ounces dry elbow pasta
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- ½ teaspoon salt plus more for pasta water
- ¼ teaspoon cracked black pepper
- 8 ounces shredded cheddar *see notes
For the mac and cheese bites
- ¼ cup all-purpose flour
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt preferably fine salt
- Few cracks of black pepper
- 2 large eggs beaten
- 2½ cups panko
- Oil for frying
- Chopped parsley optional for garnish
- Marinara sauce or pizza sauce (optional for serving)
Instructions
Make the mac and cheese:
- Bring a pot of water to a boil and season it with salt. Add the pasta and give it a stir. Cook the pasta for 7-8 minutes or according to the package instructions or to your preferred tenderness. Make sure to stir occasionally. Once cooked, drain well.8 ounces dry elbow pasta
- While the pasta is cooking, prepare the sauce. In a pot or large pan over medium heat, melt the butter. Once melted, add the flour and mix until well combined. Continue cooking, stirring constantly, for another 30 seconds to 1 minute, or until the mixture (the roux) is a light tan color and smells nutty.4 tablespoons unsalted butter, ¼ cup all-purpose flour
- To the roux, add the milk, cream, salt, and pepper. Mix constantly until the mixture is hot and has thickened. Then reduce the heat to medium-low and add the shredded cheese. Stir until the cheese has completely melted and the sauce is smooth. Then add the cooked pasta and mix well evenly coated.1 cup whole milk, 1 cup heavy cream, ½ teaspoon salt, ¼ teaspoon cracked black pepper, 8 ounces shredded cheddar
- Transfer the mac and cheese onto a ¼-sheet pan or a baking dish lined with plastic wrap or parchment paper. Spread it out in an even layer, then cover with plastic wrap. Refrigerate it for at least 1 hour, until the mac and cheese has set and firmed up. You can also refrigerate it overnight.
To make the mac and cheese bites:
- Once the mac and cheese has set and firmed up, remove the plastic wrap and carefully flip it out of the pan onto a cutting board. Peel away the plastic wrap and cut the mac and cheese into 40 even pieces (5 rows by 8 columns). Optionally, you can roll each piece into a ball for round mac and cheese bites.
- Prepare your breading and frying station. In a medium bowl, combine the flour, garlic powder, salt, and black. Place the panko and eggs in separate bowls.For your frying station, heat about 2 inches (5cm) of oil to 375°F (190°C). Set a spider strainer nearby, along with a sheet pan fitted with a cooling rack or a plate lined with paper towels for draining.¼ cup all-purpose flour, ¼ teaspoon garlic powder, ⅛ teaspoon salt, Few cracks of black pepper, 2 large eggs, 2½ cups panko, Oil
- Working with a few mac and cheese bites at a time, coat each piece in the seasoned flour, shaking off the excess. Dip it in the beaten eggs, allowing the excess to drip off, then coat with panko. Make sure to press the panko firmly onto the bites to ensure it adheres well. Set the breaded bites aside and repeat with the remaining pieces.
- Once the oil is ready, carefully add the breaded mac and cheese bites. Fry for 2-3 minutes, or until they are golden brown and crispy. Using the spider strain, remove the bites and transfer them to the prepared sheet pan or plate to drain.
- Garnish the mac and cheese bites with chopped parsley if desired and enjoy them while they are warm. They are delicious as they are, but they also taste amazing with some marinara or pizza sauce.Chopped parsley, Marinara sauce
Notes
- Cheese - We like to use a blend of white and yellow cheddar, but feel free use only one or the other or substitute with your favorite! Also, to get the smoothest sauce, it is best to shred your own cheese instead of using shredded cheese.
- Make it extra cheesy - If you want to make your mac and cheese bites extra cheesy, you can add another 2-4 ounces (57-113g) of shredded cheddar or mozzarella to the sauce.
Equipments Recommended
- ¼ Sheet Pan
Nutrition
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