Ingredients
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- 1 cup all-purpose flour (for breading)
- 3 eggs, beaten
- 2 cups breadcrumbs
- Vegetable oil for frying
Instructions
- Cook macaroni until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Whisk in 2 tbsp flour to form a roux.
- Gradually add milk, whisking until thickened.
- Stir in cheddar and mozzarella until smooth and creamy.
- Add cooked macaroni, season with salt and pepper, and mix well.
- Spread into a baking dish and refrigerate for 2 hours until firm.
- Cut chilled mac and cheese into bite-sized pieces.
- Set up breading stations with flour, beaten eggs, and breadcrumbs.
- Dredge each bite in flour, dip in egg, and coat with breadcrumbs.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry bites in batches for 3–4 minutes per side until golden and crispy.
- Drain on paper towels and serve hot.
Notes
- Use a mix of cheeses for different flavor profiles.
- For spice, add cayenne pepper or hot sauce to the cheese sauce.
- To bake instead of fry, cook at 400°F for 20 minutes, flipping halfway.
- Use gluten-free pasta, flour, and breadcrumbs for a gluten-free version.
- Freeze breaded bites before frying for easy make-ahead prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 bites
- Calories: 380
- Sugar: 3g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 95mg
