how would you make this? mac-n-cheese bites



I was lucky enough to spend the weekend in Martha’s Vineyard, in honor of my friend Nevette’s First Annual Martha’s Vineyard Film Festival. In addition to having an all-around lovely late-summer getaway, I also discovered what could be the best damn roadside food I’ve ever had: the truly sinful “mac bites” at The Bite in Menemsha. It’s a small shack that serves everything fried (clams, fish chips, etc), but this I have never experienced before: Fried macaroni and cheese! The four of us split one order of the gooey nuggets, perfect little mouthfuls of melted goodness. They are not the kind of thing one should indulge in very often, but man, I bet they would be a hit at party. I’ve been thinking about how it would be recreated at home: I’d probably start with some cold, day old macaroni and cheese, roll it into little balls, and then batter it up with an egg dip and some flour. But would a deep fryer be necessary? What do you think? Perhaps some things are better left a mystery! — Angela M.

From our partners

I make a similar food item with risotto rice — you don’t need a deep fryer. You can use a shallow pan with a bit of oil and just roll them around until they’re crisp on the outside.


Here is a recipe I’ve used which is similar and easily adaptable:


I’d dredge them in flour, then the egg wash, and finish by rolling in panko. Panko fries nicely, and will add an extra crunch. ANd as mamichan said, you don’t need a fryer. But do have a splatter screen onhand to cover the pan while they fry.


You also have the option of doing something similar (and less messy) in mini-muffin pans. Make a traditional batch of mac and cheese (I prefer the Martha Stewart recipe), add 2 – 3 eggs and 1 cup of breadcrumbs to the mixture and bake in mini muffin tins for 20 – 30 min.

Funnily enough, I just watched Alton Brown make this last night on Good Eats. His method used the refrigerated, leftover (homemade) mac & cheese, cut into small rectangles; then dredge in lightly seasoned (salt, pepper, cayenne) flour, then egg, then panko, then fry in 375°F oil.


Mac and Cheese “Toast” (Fried Mac and Cheese)

Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup panko bread crumbs
Oil for deep frying, preheated to 375 degrees
Cut refrigerated macaroni and cheese into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

From Sir Alton Brown.


T.G.I. Fridays have fried mac n’ cheese as part of their new appetizers menu.

A greasy spoon I go to has had these on the menu for about a year. They are insanely good. They cured me of my fried mushroom habit. Probably by being one of the few things on the menu that are actually worse for me.

Everything that you’re used to tasting fried can probably be baked, but it won’t taste as good – the difference between baked frozen cheese sticks and fried frozen cheese sticks is marked. But the shallow frying might work.


I absolutely have to try these seems like I’m seeing them everywhere now and part of me want to taste them part of me cannot imagine liking them compared to how good I think they look….but what will it hurt to try it huh?

not martha

[…] Thursday, September 28, 2006 White whole wheat pizza dough, at 101 Cookbooks. The Spirit World on jiggers, ponies, and a mini angled measure cup. Seattle Livejournal on the best Autumn spots. Chicken and dumpling stew at My Aim Is True. Sunshine jar, gathers solar power during the day, glows at night, nice. at Popgadget. Halloween countdowns! I-Mockery on Halloween candy, and X-Entertainment on everything. Fried Mac and Cheese, first I saw it on an episode of Good Eats (recipe), the next morning Shelterrific taunts me, and now it is something I will eat this week. […]


My son and I absoultly enjoyed these last summer at Harts Turkey Farm in Merideth NH. I run a home daycare and have tried to make them a bunch of different ways and I can never get them to taste like theirs did. They looked exactly like the picture at the top but when I make them they do not taste like them or look like them I would love to find the exact reciepe


my local wing place sells these, i decided to try them today, and wow.

they were the most amazing thing i have ever tasted.
but they were cut into little triangles

Just use a little of love baby. That’s all you need, good southern homecooked love. Soak them cat daddy’s in oil and bizzzzaaammmm. There done. Easy enough. Holla at ya fellow cookers liznater. Peace and God Bless to all. Oh , check my site out, there are some “REAL” recipice’s on there.



Has anybody tried BAKING mac and cheese bites instead of frying? Seems so much healthier, but would it work?

Xann Teryek

My husband and I had them for the first time in Meredith from a vendor on the ice of Lake Winnipesaukee – Pond Hockey Tournament. We had a three hour snowmobile ride to get their so we were looking forward to some great food and boy were they great!!!! I didn’t care how healthy (or not) they were…they were wonderful!


I baked mac and cheese bites; theyre fine! Just not super crunchy :)

I bake @ 350, 30 min. Some sprinkled with smoky paprika, some with little piece of ham.