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Crunchy Deep-Fried Macaroni Cheese Squares turn everyday comfort dishes into mouthwatering finger food. These golden-brown treats wrap all the velvety richness of scratch-made mac and cheese inside a satisfyingly crunchy coating. Throwing in flavorful bacon and a duo of cheeses elevates them from simply tasty to downright addictive.
An Unforgettable Crowd-Pleasing Snack
Each mouthful gives you that amazing contrast between the crisp panko exterior and the smooth, cheesy inside. Bacon brings that extra punch of flavor that makes them totally irresistible. You can make them ahead of time too, so they're great for gatherings or whenever you want something a bit fancy.
What You'll Need to Grab
- 8 slices bacon: Fried until crunchy and chopped finely. Keep 2 tablespoons of the fat for added taste.
- 1 pound elbow macaroni: Boil for just 7 minutes to keep it slightly firm and not mushy.
- 2 tablespoons bacon fat: You can use unsalted butter instead if you want.
- 1/4 cup all-purpose flour: Plus another 2 cups set aside for the coating step.
- 3 cups whole milk: Gently warmed for better sauce making.
- 1 teaspoon each garlic and onion powder.
- 1/4 teaspoon each cayenne and nutmeg: Feel free to tweak the cayenne if you want.
- 2 cups sharp cheddar: Grate it yourself from a block for best results.
- 2 cups Monterey Jack: Freshly grated works way better for melting.
- 4 large eggs: Mix them up thoroughly for coating.
- 3 cups panko breadcrumbs: These make it super crunchy.
- 2 quarts vegetable oil: For frying at a steady 350°F.
Making Your Mac and Cheese Bites
- Whip Up Your Cheese Mixture
- Warm bacon fat in a big pot over medium heat. Mix in 1/4 cup flour and cook for 2 minutes till it looks golden. Slowly pour in the warm milk while stirring non-stop until it gets thick, around 5 minutes. Add your spices. Take it off the heat and mix in all the cheese until it's fully melted.
- Combine and Cool
- Stir cooked macaroni and bacon bits into the cheese mix until everything's combined nicely. Spread it all into a 9x13 dish lined with plastic wrap that hangs over the edges. Put plastic right on top of the mixture. Let it sit in the fridge for at least 2 hours or overnight till it's completely set.
- Get Ready for Coating
- Make your coating station: one dish with 2 cups flour, another with beaten eggs, and a third with seasoned panko. Cut the cold mac and cheese into 1-inch cubes. Keep them cold as you work.
- Coat Every Cube
- Roll each square first in flour and shake off the extra, then dip in egg letting any extra drip away, then roll in panko making sure it sticks all over. Put them on a sheet with parchment paper.
- Cook Them Up
- Get your oil to exactly 350°F using a candy thermometer. Cook the coated bites in small groups of 6-8 for about 2-3 minutes until they're golden. Let them drain on paper towels and sprinkle with fancy salt right away.
Tips for Perfect Results
- Don't ever use pre-shredded cheese as it won't melt right in your sauce.
- Pop the coated bites in the freezer for 15 minutes before frying to help them stay together.
- Make sure your oil stays at 350°F and check it with a thermometer.
- Fry just a few at a time so your oil doesn't cool down too much.
Answers to Your Questions
- Planning ahead: You can freeze the coated uncooked bites for up to 2 months. Fry them frozen but cook them a minute or two longer.
- What oils work best: Vegetable, canola, or peanut oil are all good options with their high smoke points.
- Want to bake instead: Put them on a lined baking tray, spray with cooking oil, and bake at 400°F for 15-20 minutes, flipping them halfway through.
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Frequently Asked Questions
- → What’s the point of chilling first?
Letting the mac chill for a few hours makes it easier to slice and coat without crumbling apart.
- → Why should I freeze before frying?
It keeps the bites in shape when frying and prevents overcooking by ensuring a cold center.
- → Can I prep these earlier?
Sure! Get them breaded and freeze them for up to a month. Fry straight from the freezer, just add a couple more minutes.
- → Why mix bacon grease into the sauce?
It gives the sauce a smoky twist that butter just can’t match. But butter works fine if you’re out of bacon grease.
- → Why start with flour before egg?
The flour helps the egg stick better, which guarantees a nice coat of breadcrumbs for crunchier bites.