Fried Mac & Cheese Bites with Sweet Basil Marinara Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut Mac & Cheese: Remove set mac & cheese from refrigerator, flip onto a cutting board and peel off the parchment paper. Cut into 24 squares.
- 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.
- 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.
- 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
