Fried Mac & Cheese Bites with Sweet Basil Marinara Recipe

Introduction

Fried Mac & Cheese Bites with Sweet Basil Marinara are crispy, cheesy, and utterly irresistible. This fun twist on classic macaroni and cheese brings a crunchy exterior and gooey center, paired perfectly with a tangy homemade basil marinara sauce. They make a great appetizer or snack for any occasion.

Ingredients

• 454 grams Elbow Macaroni
• 4 cups Chicken Stock
• 1 ½ cups Evaporated Milk (1 – 354 ml can)
• 2 cups Cheddar Cheese (shredded)
• 2 cups Mozzarella Cheese (shredded)
• 1 teaspoon Paprika
• 1 teaspoon Black Pepper
• ½ teaspoon Salt
• 1-2 cups Vegetable Oil (for frying)
• 28 oz Diced Tomatoes (canned, drained and slightly blended)
• ¼ cup Brown Sugar
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Dried Basil
• 1 teaspoon Salt
• ½ cup All Purpose Flour
• ¼ cup Cornstarch
• 3 Eggs
• ¼ cup Water
• 3 cups Panko Breadcrumbs
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt

Instructions

1. Step 1: In a large pot, combine the elbow macaroni, chicken stock, and evaporated milk. Stir and bring to a boil. Cook for 8-10 minutes until noodles are fully cooked. Remove from heat and let sit for 5 minutes.
2. Step 2: Add shredded cheddar, shredded mozzarella, paprika, black pepper, and salt to the pot. Stir until all the cheese has melted and is fully combined.
3. Step 3: Line a 15×10 inch baking sheet with parchment paper. Spread the mac and cheese mixture evenly on the sheet. Refrigerate for about 2 hours until fully set.
4. Step 4: For the sweet basil marinara, drain excess water from the diced tomatoes and use an immersion blender to slightly blend them, leaving some chunks.
5. Step 5: In a medium pan, combine the tomatoes, brown sugar, olive oil, dried basil, and salt. Heat over medium until boiling, then reduce to a simmer. Cook for 8-10 minutes until thickened, stirring occasionally. Remove from heat and refrigerate until cold.
6. Step 6: Prepare the breading station with three shallow bowls: one with flour and cornstarch mixed, one with whisked eggs and water, and one with panko breadcrumbs, garlic powder, paprika, and salt mixed.
7. Step 7: Remove the set mac and cheese from the fridge, flip it onto a cutting board, and peel off the parchment paper. Cut into 24 squares.
8. Step 8: Coat each square first in the flour mixture, then dip in the egg mixture, and finally coat with the panko mixture. Ensure each bite is fully covered.
9. Step 9: Heat 1 cup of vegetable oil in a large frying pan over medium heat until hot. Fry the mac and cheese bites in batches, 3-4 minutes per side, until golden brown. Add more oil if needed and avoid crowding the pan.
10. Step 10: Drain fried bites on paper towels. Serve immediately with the chilled sweet basil marinara sauce.

Tips & Variations

• Use sharp cheddar for a more pronounced cheese flavor and mozzarella for gooey texture.
• For a vegetarian version, substitute chicken stock with vegetable stock.
• Try adding finely chopped jalapeños into the mac and cheese mixture for a spicy kick.
• Ensure the mac and cheese is fully chilled and firm before cutting and breading to prevent breaking.

Storage

Store any leftover fried mac and cheese bites in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to keep them crispy. Marinara sauce can be stored in the refrigerator for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mac and cheese squares ahead of time?

Yes, you can prepare the mac and cheese mixture and chill it in the refrigerator for up to 24 hours before breading and frying.

What oil is best for frying these bites?

Vegetable oil works well due to its neutral flavor and high smoke point, but you can also use canola or peanut oil for frying.

Fried Mac & Cheese Bites with Sweet Basil Marinara Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

Crispy on the outside, creamy and cheesy on the inside, these Fried Mac & Cheese Bites are a delicious appetizer or snack. Paired with a flavorful sweet basil marinara sauce, they offer a perfect blend of savory and tangy flavors. The bites are breaded and fried to golden perfection, providing a delightful crunch that complements the soft mac & cheese filling.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 24 bites 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Mac & Cheese

• 454 grams Elbow Macaroni
• 4 cups Chicken Stock
• 1 ½ cups Evaporated Milk (1 – 354 ml can)
• 2 cups Cheddar Cheese (shredded)
• 2 cups Mozzarella Cheese (shredded)
• 1 teaspoon Paprika
• 1 teaspoon Black Pepper
• ½ teaspoon Salt

Sweet Basil Marinara Sauce

• 28 oz Diced Tomatoes (canned, drained and slightly blended)
• ¼ cup Brown Sugar
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Dried Basil
• 1 teaspoon Salt

Breading

• ½ cup All Purpose Flour
• ¼ cup Cornstarch
• 3 Eggs
• ¼ cup Water
• 3 cups Panko Breadcrumbs
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Salt

Frying

• 1–2 cups Vegetable Oil (for frying)

Instructions

1. Cook Macaroni: In a large pot, combine elbow macaroni, chicken stock, and evaporated milk. Stir to combine and bring to a boil. Cook for 8-10 minutes until noodles are fully cooked. Remove from heat and let sit for 5 minutes.
2. Make Mac & Cheese: Add shredded cheddar, shredded mozzarella, paprika, black pepper, and salt to the cooked macaroni. Stir until all cheese is melted and fully combined, creating a creamy mixture.
3. Set Mac & Cheese: Line a 15×10 inch baking sheet with parchment paper. Spread the macaroni cheese mixture evenly on it and refrigerate until fully set, about 2 hours.
4. Prepare Sweet Basil Marinara Sauce: Drain excess water from canned diced tomatoes and use an immersion blender to slightly blend, leaving small chunks. In a medium pan, combine tomatoes, brown sugar, olive oil, dried basil, and salt. Bring to a boil over medium heat, then reduce to a simmer and cook until thickened, about 8-10 minutes, stirring occasionally. Remove from heat and refrigerate until cold.
5. Set Up Breading Station: Prepare three shallow bowls: one with flour and cornstarch combined, second with whisked eggs and water, third with panko, garlic powder, paprika, and salt mixed.
6. Cut Mac & Cheese: Remove set mac & cheese from refrigerator, flip onto a cutting board and peel off the parchment paper. Cut into 24 squares.
7. Bread the Bites: Dip each mac & cheese square first in the flour and cornstarch mixture, then in the egg mixture, and finally coat thoroughly in the panko breadcrumb mixture. Place breaded bites on parchment paper. Repeat with all squares.
8. Fry Mac & Cheese Bites: Heat 1 cup vegetable oil in a large frying pan over medium heat until hot. Fry the breaded bites in batches for 3-4 minutes per side, or until golden brown. Avoid overcrowding and add more oil if necessary.
9. Drain and Serve: Transfer fried bites to a paper towel-lined plate to drain excess oil. Serve immediately with chilled sweet basil marinara sauce on the side.

Notes

• Make sure the mac & cheese is fully set and chilled before breading to help maintain shape during frying.
• Use a thermometer to keep oil at medium heat if possible; too hot will burn breading, too cool will make bites greasy.
• For a vegetarian version, substitute chicken stock with vegetable stock.
• The sweet basil marinara can be made ahead and stored refrigerated for up to 3 days.
• Leftovers can be baked to reheat but won’t retain the same crispness as freshly fried.

Keywords: Fried Mac and Cheese Bites, Appetizer, Crispy Mac and Cheese, Sweet Basil Marinara, Party Snacks