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Fried Mac and Cheese – Crispy, Cheesy Comfort in Every Bite!

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This Fried Mac and Cheese recipe is Crispy on the outside, creamy and cheesy on the inside, these bite-sized treats make the perfect appetizer or indulgent snack.

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If you’re looking for a delicious twist on classic comfort food, this Fried Mac and Cheese recipe is a must-try! These bites are pure indulgence with a golden, crispy coating and a gooey, cheesy center.

Perfect for parties, game days, or whenever you’re craving a crunchy and creamy treat, these fried mac and cheese balls are sure to be a crowd-pleaser. Plus, they’re surprisingly easy to make with just a few simple steps. You can use leftover Cracker Barrel Mac and Cheese or Smoke Mac and Cheese for a special treat.

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Ingredients for Fried Mac and Cheese

  • 4 cups leftover mac and cheese
  • 1 cup shredded Velveeta cheese
  • 2 eggs
  • 1/4 cup milk
  • 1 cup flour
  • 2 cups breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • Oil for frying
  • Marinara or ranch for dipping (optional)
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Fried Mac and Cheese Recipe

  • In a large bowl, mix 4 cups of leftover mac and cheese with 1 cup of shredded Velveeta cheese until well combined.
  • Spread the mac and cheese mixture evenly on a parchment-lined baking sheet. Freeze for 30-45 minutes until firm.
  • Once chilled, cut the mac and cheese into 2-inch triangles. First, slice the mixture into 4-inch squares, then cut each square into quarters diagonally to form triangles.
  • Return the triangles to the freezer to keep them firm.
  • Prepare the breading stations: In one bowl, whisk together eggs and milk. Place flour in a second bowl. In a third bowl, combine breadcrumbs, salt, pepper, garlic powder, and mustard powder.
  • Coat each triangle first in flour, then dip into the egg mixture, and finally roll in the seasoned bread crumbs until fully covered.
  • Place the breaded triangles back in the freezer while you heat oil in a deep pan or fryer to 350°F (175°C).
  • Fry the triangles in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil. Serve with marinara or ranch for dipping. Enjoy!
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  • freeze-mac-n-cheese
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  • dip-into-egg-mixture
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Tips & Tricks

  • Use Cold Leftover Mac and Cheese: Cold mac and cheese is easier to work with because it’s firmer and less sticky. If your leftovers are soft, pop them in the fridge before starting.
  • Add Extra Cheese for Binding: Velveeta or another melty cheese works great as a binder, helping the triangles hold their shape. You can also try cheddar or mozzarella for different flavor combinations.
  • Freeze in Steps for Easier Handling: After mixing the mac and cheese, freeze it briefly before cutting it into shapes. Then, freeze again after coating in flour, egg, and breadcrumbs. This helps the triangles hold together while frying.
  • Shape Options: While triangles are fun, you can also make balls or squares if that’s easier. Just adjust the cutting steps and ensure they’re frozen enough to hold shape.
  • Season the Coating Generously: Don’t skimp on the seasonings in your breadcrumb mixture! The salt, pepper, garlic powder, and mustard powder add a ton of flavor, balancing the richness of the cheese.
  • Serve with Dipping Sauces: Marinara and ranch are classic options, but you can also serve with hot sauce, cheese sauce, or a garlic aioli for more variety.
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FAQs about Fried Mac and Cheese

Absolutely! Prepare the triangles, bread them, and then freeze them before frying. When you’re ready to serve, just fry them directly from frozen, adding an extra minute or two to the frying time.

Place any leftovers in an airtight container in the refrigerator for up to 3 days. To keep them crispy, reheat them in the oven or an air fryer at 375°F (190°C) for about 10 minutes.

Yes! After frying, let the triangles cool completely, then store them in an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. They’ll keep in the freezer for up to 2 months. Reheat from frozen in the oven or air fryer at 375°F (190°C) until hot and crispy.

A high smoke point oil like vegetable, canola, or peanut oil works best for frying. These oils handle high temperatures well and provide a great crispy texture.

For a lighter version, you can bake them. Place the triangles on a parchment-lined baking sheet, spray with cooking oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. While not as crispy as frying, this method still gives good results!

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Fried-mac-and-cheese

Fried Mac and Cheese Recipe

Yield: 24
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This Fried Mac and Cheese recipe is Crispy on the outside, creamy and cheesy on the inside, these bite-sized treats make the perfect appetizer or indulgent snack.

Ingredients

  • 4 cups leftover mac and cheese
  • 1 cup shredded Velveeta cheese
  • 2 eggs
  • 1/4 cup milk
  • 1 cup flour
  • 2 cups breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • Oil for frying
  • Marinara or ranch for dipping (optional)

Instructions

  1. In a large bowl, mix 4 cups of leftover mac and cheese with 1 cup of shredded Velveeta cheese until well combined.
  2. Spread the mac and cheese mixture evenly on a parchment-lined baking sheet. Freeze for 30-45 minutes until firm.
  3. Once chilled, cut the mac and cheese into 2-inch triangles. First, slice the mixture into 4-inch squares, then cut each square into quarters diagonally to form triangles.
  4. Return the triangles to the freezer to keep them firm.
  5. Prepare the breading stations: In one bowl, whisk together eggs and milk. Place flour in a second bowl. In a third bowl, combine breadcrumbs, salt, pepper, garlic powder, and mustard powder.
  6. Coat each triangle first in flour, then dip into the egg mixture, and finally roll in the seasoned bread crumbs until fully covered.
  7. Place the breaded triangles back in the freezer while you heat oil in a deep pan or fryer to 350°F (175°C).
  8. Fry the triangles in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil. Serve with marinara or ranch for dipping. Enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 384mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 5g

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© Adventures of a Nurse
Cuisine: American / Category: Appetizers

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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