Mac and Cheese Bites
These crispy-on-the-outside, gooey-on-the-inside Mac and Cheese Bites turn everyone’s favorite comfort food into the ultimate party snack.
Creamy mac and cheese, chilled until firm, rolled into perfect bite-sized balls, then coated in seasoned breadcrumbs and fried to golden perfection.
Whether you’re hosting game day, packing school lunches, or just craving something indulgent, these little nuggets of cheesy goodness deliver every single time.
Mac and Cheese Bites Recipe Highlights
- Six ingredient cheese sauce with real cheddar
- Make ahead friendly with overnight chill option
- Kid approved finger food that adults secretly love
- Freezer friendly for instant party appetizers
- Air fryer instructions included for easier cleanup
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PASTA – Elbow macaroni’s tube shape traps cheese inside each piece. Overcook them by one minute past package directions since they’ll firm up when chilled. Shells work but drain poorly. Skip penne or rigatoni, they’re too big for single bites.
BUTTER AND FLOUR – This roux thickens your sauce. Cook it for 90 seconds to eliminate raw flour taste but not long enough to brown. The ratio here creates a sauce thick enough to slice when cold, something regular mac and cheese can’t do.
DAIRY – Heavy cream and whole milk split the difference between too rich and too thin. The fat content keeps your sauce smooth when reheating. Skim milk would break and separate, creating grainy, oily bites.
CHEESE – Sharp cheddar melts smoothly at 150° Fahrenheit while mild cheddar needs 180° Fahrenheit, making sharp the smarter choice. Cream cheese melts at 90° Fahrenheit, helping everything blend at lower temps. Pre-shredded cheese contains cellulose that prevents proper melting, creating a grainy, separated sauce.
MUSTARD POWDER – Contains acetic acid that brightens cheese flavor the same way lemon brightens fish. Use dry powder, not prepared mustard which adds unwanted vinegar notes.
BREADING – Flour absorbs surface moisture so egg can stick. Eggs create the glue layer. Panko’s jagged shape creates more surface area than regular breadcrumbs, giving you maximum crunch. The garlic powder and paprika in your flour, not the breadcrumbs, ensures even seasoning throughout.
OIL – Needs a 400° Fahrenheit smoke point minimum since you’re frying at 350° Fahrenheit. Vegetable and canola work. Olive oil would smoke and taste bitter.
How To Make Mac and Cheese Bites
Please check the printable recipe card below for more detailed instructions.
- Cook macaroni. Make roux with butter and flour. Add dairy and cheeses. Mix with pasta.
- Spread in 8×8 pan. Press plastic wrap directly on surface. Refrigerate minimum 3 hours. Scoop using 1½ tablespoon cookie scoop. Roll between palms if needed.
- Dredge in seasoned flour. Dip in egg. Roll in panko. Return to fridge.
- Heat oil and Fry macaroni balls for 2-3 minutes. Drain on paper towels. Salt while oil is still hot.
Leftovers and Storage
STORE – Keep your Mac and Cheese Bites in an airtight container in the refrigerator for up to 5 days. Layer them between parchment paper to prevent sticking, especially if they’re still slightly warm when storing.
FREEZE – These freeze beautifully for up to 3 months. After breading but before frying, arrange them on a parchment lined baking sheet and freeze until solid, about 30 minutes. Transfer to a freezer bag with the air pressed out. No need to thaw before frying, just add 2 to 3 extra minutes to your cooking time.
REHEAT – The air fryer is your best friend here. Set it to 350° Fahrenheit and give them 8 to 10 minutes for that fresh fried crispiness. The oven works too at 375° Fahrenheit for 10 to 15 minutes. Skip the microwave unless you’re desperate, it makes them soft instead of crispy.
MAKE AHEAD – Bread your Mac and Cheese Bites up to 24 hours before frying. Store them covered on a baking sheet in the refrigerator. The extra chill time actually helps them hold together better during frying.
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Serving Suggestions
MARINARA MAGIC – Turn these into mozzarella stick cousins by serving with warm marinara sauce. The tangy tomato cuts through the richness perfectly.
DOUBLE CHEESE DARE – Warm nacho cheese sauce takes these over the top. Yes, it’s cheese on cheese. No, that’s not a problem.
RANCH EVERYTHING – Classic ranch dressing brings that cooling element these golden bites need. Mix in some hot sauce for a buffalo ranch twist.
MAKE IT A MEAL – Serve alongside crispy fries or your favorite chips for a fun homestyle restaurant experience. Add apple slices or grapes for the kids to balance things out.
SOUP SIDEKICK – Float a few in a bowl of tomato soup for the ultimate comfort food mashup. Trust me on this one.
Recipe Success Tips
CHEESE SAUCE THICKNESS – Your mac and cheese needs to be thicker than usual, almost like a paste. It should barely move when you tilt the pan. This ensures your bites hold together during frying.
CHILL FACTOR – That 3 hour minimum chill time isn’t negotiable. Overnight is even better. Cold mac and cheese scoops cleanly and holds its shape through breading.
OIL TEMPERATURE – Use a thermometer to hit 350° Fahrenheit exactly. Too hot and the outside burns before the inside warms. Too cool and they absorb oil like sponges.
BREADING STATION – Set up your three bowls in order before you start. Work with one hand for dry ingredients, one for wet. This prevents clumpy fingers and speeds up the process.
Expert Tip – Use a 1½ tablespoon cookie scoop for perfectly uniform bites. They’ll cook evenly and look professional on the plate.
Commonly Asked Questions
Can I Use Boxed Mac And Cheese Instead?
Absolutely. Choose the kind with liquid cheese or cheese packets rather than powder. Cook it according to package directions but use half the liquid called for. You need it thick enough to scoop and hold its shape when chilled.
Why Did My Mac And Cheese Bites Fall Apart?
Usually this happens when the mac and cheese mixture is too loose or wasn’t chilled long enough. The sauce needs to be thick and the mixture needs to be completely cold. If you’re still having trouble, stir in an extra handful of shredded cheese before chilling.
Can I use my Air Fryer Instead Of Frying The Mac and Cheese Bites?
You can, though they won’t be quite as crispy. Spray them generously with cooking spray and bake at 425° Fahrenheit for 15 to 18 minutes, turning halfway through. The air fryer gives better results than the oven for a crispy finish.
What Cheese Works Best?
Sharp cheddar gives the best classic flavor, but you can mix it up. Try half cheddar and half Gruyere for a fancy twist, or add some pepper jack for heat. Avoid pre shredded cheese if possible, it has anti caking agents that prevent smooth melting.
How Many Does This Recipe Make?
You’ll get about 24 to 30 bites depending on your scoop size. They’re rich, so 3 to 4 per person works as an appetizer. Double the batch if you’re feeding a crowd, they disappear fast.
Can I Make These Gluten Free?
Use gluten free pasta and substitute the flour with a 1:1 gluten free blend. For breading, crushed gluten free crackers or cornflake crumbs work better than gluten free breadcrumbs, which can get gummy.
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Mac and Cheese Bites
Ingredients
- 2 cups macaroni noodles
Mac and Cheese
- 2 tablespoons butter salted
- 2 tablespoons flour
- ½ cup heavy cream
- ½ cup whole milk
- 2 ounces cream cheese
- 1½ cups Cheddar cheese grated
- ½ teaspoon mustard powder
Dredge
- 1 cup flour
- 1 teaspoon garlic powder divided
- 1 teaspoon salt
- 1 teaspoons black pepper
- ½ teaspoon paprika
- 2 large eggs
- 1 cup panko breadcrumbs Italian seasoned
Fry
- vegetable oil enough to fill a skillet about 1 inch with oil
Instructions
- Cook the macaroni according to package directions and set aside.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook, stirring constantly, until it forms a smooth paste. Gradually stir in the heavy cream and whole milk.
- Add the cream cheese, Cheddar cheese, and mustard powder. Continue stirring until the cheese melts and the sauce thickens. Stir in the macaroni until fully coated.
- Spread the mac and cheese into a baking dish and refrigerate for at least 3 hours or overnight until firm.
- Scoop the chilled mac and cheese into balls using a cookie scoop and place them on a baking sheet.
- In one bowl, combine the flour, salt, pepper, garlic powder, and paprika. In a second bowl, beat the eggs. In a third bowl, add the panko breadcrumbs. Dredge each mac and cheese ball in the flour mixture, dip into the eggs, then coat in panko. Place back on the baking sheet and refrigerate for 15 minutes or up to overnight.
- Heat about an inch of oil in a medium skillet over medium heat. Fry several mac and cheese balls at a time, turning as needed, until golden brown.
- Transfer the fried mac and cheese bites to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with flaky sea salt if desired and serve warm.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.