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Turn gooey mac and cheese into bite-sized snacks everyone fights over. Fried until crispy, these golden chunks hide a creamy cheesy middle and plenty of smoky bacon. Add in two different cheeses and you’ve got snack magic—totally next level.
Irresistible Party Favorite
You bite in and get that perfect mix—the crunchy panko shell then a soft, cheesy center. Bacon pumps up the flavor, making each one even more craveable. Got a gathering coming? You can chill these out ahead of time, so they’re great when you want to impress or just treat yourself.
Full Ingredient Rundown
- 2 quarts vegetable oil: You’ll need enough for deep frying at 350°F.
- 3 cups panko breadcrumbs: Crunchy and light for the coating.
- 4 large eggs: Beat these well for dipping.
- 2 cups Monterey Jack: Freshly shredded works best and melts smooth.
- 2 cups sharp cheddar: Shred your own if you can.
- 1/4 teaspoon each cayenne and nutmeg: Use more cayenne if you like heat.
- 1 teaspoon each garlic and onion powder.
- 3 cups whole milk: Warm it a bit to get a silky sauce.
- 1/4 cup all-purpose flour: Plus another 2 cups for breading later.
- 2 tablespoons bacon grease: Or use butter if that’s easier.
- 1 pound elbow macaroni: Cook for about 7 minutes; you want it a little firm.
- 8 slices bacon: Crisped up and chopped. Don’t forget to save a couple spoons of the fat for extra tasty flavor.
Laid-Back Instructions
- Fry Up the Bites
- Check your oil’s at 350°F with a thermometer. Drop in 6 to 8 pieces at a time, giving them 2 or 3 minutes to get golden on both sides. Pull ’em out and put onto paper towels, then hit them with a sprinkle of flaky salt fast.
- Coat Those Squares
- Take each cold square. Dunk in flour, tap off extra. Roll in egg, let the drips fall away. Cover every side with panko, give it a little press so it sticks, then park on a parchment tray.
- Breading Setup
- Lay out your bowls: 2 cups flour in the first, eggs in the next, panko with a little salt and pepper in the third. Slice up your cold mac and cheese into 1-inch blocks. Keep them in the fridge while you work.
- Chill and Combine
- Mix the cooked noodles and bacon bits into your cheese sauce. Pour it out into a plastic-wrapped 9 by 13 pan, smooth it flat, and press plastic right on top. Pop it in the fridge for at least 2 hours—overnight’s even better—until it sets up solid.
- Melt the Sauce
- Warm up bacon fat in a big pot. Sprinkle in your 1/4 cup flour, whisk and let it bubble for about 2 minutes. Pour in warmed milk a little at a time, whisking until thick and creamy (about 5 minutes). Toss in your spices, pull off the heat, and stir in all the cheese until it’s melted and dreamy.
Pro Tips For Success
- Shred your cheese by hand if you can—pre-shredded stuff just doesn’t melt as nicely.
- Toss breaded bites in the freezer for about 15 minutes so they’ll keep their shape.
- Keep your oil steady at 350°F—use a thermometer if you’ve got one.
- Don’t crowd the pot. Work with smaller batches so the oil stays hot and the bites fry evenly.
What People Ask Most
- Planning ahead? Bread them, freeze them on a tray, and stash in the freezer for up to 2 months. Fry them right out of the freezer; just add another minute or two.
- Which oil should I grab? Vegetable, canola, or peanut oil—they all handle the heat well and won’t ruin the taste.
- Can I bake instead? Pop breaded pieces onto a lined pan, spritz with oil spray, and bake at 400°F for 15 to 20 minutes, flipping halfway through so both sides get toasty.
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Frequently Asked Questions
- → Why keep the mac cold before cutting?
Letting it chill for a few hours firms it completely, so it's much easier to slice and coat without crumbling.
- → Is freezing essential before frying?
Freezing keeps the shape intact while frying and helps the breading stay put. Plus, a cold center means no overcooking.
- → Can I prep these earlier?
You can! Breading can be done beforehand and frozen for up to a month. Fry without thawing, but cook a few minutes longer.
- → What makes bacon grease special?
It adds a smoky, rich flavor that butter can't fully replace. Butter works as a backup, but it won't have the same depth.
- → Why use flour before dipping in egg?
Flour helps the egg cling better, which makes the breadcrumbs stick firmly for a beautifully crisp finish.