Crispy Deep Fried Mac and Cheese Bitese

5 from 17 votes

Creamy macaroni and melty cheese coated in a crispy, crunchy batter. Satisfy your craving with this tasty appetizer!

Course Appetizer

Cuisine Southern

Prep Time 10

Cook Time 37

Total Time 47

Servings Servings

Calories 282kcal

Preheat oven to 350 °F. Grease a 9x13 inch baking dish. Cook and drain macaroni according to package directions.
In a large bowl, combine cooked macaroni ,cheddar cheese,2 eggs, sour cream,butter salt, and milk.
Bake for 35-45 minutes.
In a large dutch oven heat peanut oil to 350 degrees F.
Form mac and cheese into balls and chill for 2 hours or freeze for one hour. Then dredge in flour, 2 eggs, and bread crumbs.
Fry for 1-2 minutes on each side until golden brown. Drain on paper towels before serving.

Ingredient Notes

- Pasta: If you don't have macaroni on hand opt for other small pastas that trap sauce such as mini shells, rotini, or cavatappi.
- Milk: Use whole milk for the creamiest sauce.
- Sharp Cheese: Shred your own cheese if possible. Pre-shredded varieties have additives that interfere with smooth melting.
- Peanut Oil: I like peanut oil as it has a neural taste and high heat tolerance. You could also use canola or vegetable oil.

Tips for Success

Cook Pasta to Al Dente: You want it to still have some bite as we'll cook it twice more. This will prevent it from being mushy.
Wet Hand Dry Hand Method: Use one hand for the dry ingredients and one for the wet. This will prevent you from breading your hands and making a mess.
Uniform Scoops: Use a cookie scoop so they're all about the same size and cook at the same rate.
Work In Batches: You don't want to crowd the pan. This can drop the oil temperature and leave you with soggy fritters. Use a deep fry thermometer to keep the temperature at around 350-360 degrees.
Rest On a Wire Rack: This allows air to circulate. Draining on paper towels can create steam and make your food soggy.