Mac & Cheese Bites Inspired by Tini: Crispy, Cheesy, & Irresistible

16 INGREDIENTS • 10 STEPS • 3HRS 15MINS

Mac & Cheese Bites Inspired by Tini: Crispy, Cheesy, & Irresistible

These Mac & Cheese Bites take comfort food to the next level with a crispy, golden arancini-style crust and a melty mozzarella center. Each bite is a perfect balance of creamy, smoky, and crunchy, making them the ultimate party snack, game-day treat, or indulgent craving-fix. If you've ever wished mac and cheese could be even more addictive, this recipe delivers in the best way possible.
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These Mac & Cheese Bites take comfort food to the next level with a crispy, golden arancini-style crust and a melty mozzarella center. Each bite is a perfect balance of creamy, smoky, and crunchy, making them the ultimate party snack, game-day treat, or indulgent craving-fix. If you've ever wished mac and cheese could be even more addictive, this recipe delivers in the best way possible.


How to Make Mac & Cheese Bites



Ingredient Insights & Substitutions

  • Colby Jack & Mild Cheddar – This dreamy cheese combo gives a balance of creaminess and sharpness. Swap in pepper jack for spice or Gouda for a buttery, rich flavor.
  • Evaporated Milk – Helps create a thicker, creamier mac & cheese base. If you don’t have it, use half-and-half or extra whole milk.
  • Dijon Mustard – Adds a subtle tang that enhances the cheesiness. Swap for hot sauce if you prefer spice.
  • Mozzarella String Cheese – The key to that satisfying, stretchy cheese pull! If you want extra indulgence, use fontina or provolone for a more melty interior.
  • Panko Breadcrumbs – These create a lighter, crispier crust compared to regular breadcrumbs. For an extra boost, toast them in butter first for even more crunch.
  • Flour-Egg-Panko Coating – The classic triple-dredge technique ensures an ultra-crispy, golden shell. If you’re gluten-free, swap for GF breadcrumbs and GF flour.

Tips & Suggestions

  • Make Them Extra Crispy – After dredging, freeze the coated balls for 30 minutes before frying. This helps them hold their shape and crisp up even better.
  • Want More Spice? – Add a dash of cayenne pepper or a splash of hot sauce to the mac & cheese mixture.
  • Cheese Variation Ideas – Try using a mix of smoked Gouda, fontina, or even blue cheese crumbles for a unique twist.
  • Make-Ahead Friendly – These can be fully prepped and frozen for up to a month. Just fry straight from frozen, adding an extra minute to the cook time.
  • Perfect Dipping Sauces – Pair these bites with sriracha mayo, ranch, marinara, or honey mustard for a next-level snack experience.

Frequently Asked Questions



Can I Bake These Instead of Frying?

Yes! Place them on a parchment-lined baking sheet and bake at 425°F for 20-25 minutes, flipping halfway through for even crispiness. Spraying them lightly with oil helps mimic frying.

How Do I Store & Reheat Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer for 5-7 minutes to restore crispiness.

Can I Make These in an Air Fryer?

Absolutely! Cook at 375°F for 10-12 minutes, shaking the basket halfway through.

Final Thoughts

These Mac & Cheese Bites are crispy on the outside, gooey on the inside, and packed with rich, cheesy goodness. Whether you’re making them for a party, a family gathering, or just because life is better with fried mac & cheese, they’re guaranteed to be a crowd-pleaser.

🔥 Crunchy, melty, cheesy, and downright addictive—these bites are comfort food at its finest.

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Bite
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3HRS 15MINS
Total Time
$1.06
Cost Per Serving
Ingredients
Servings
16
us / metric
Mac & Cheese
Shredded Colby Jack Cheese
1 cup
Shredded Colby Jack Cheese
Shredded Mild Cheddar Cheese
1/2 cup
Shredded Mild Cheddar Cheese
Unsalted Butter
1 1/2 Tbsp
Unsalted Butter
All-Purpose Flour
1 cup
All-Purpose Flour, divided
plus 1 1/2 Tbsp
Whole Milk
3/4 cup
Whole Milk
Evaporated Milk
3/4 cup
Evaporated Milk
Garlic Powder
1/2 tsp
Garlic Powder
Smoked Paprika
1/2 tsp
Smoked Paprika
Kosher Salt
1/4 tsp
Kosher Salt
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Dijon Mustard
2 tsp
Dijon Mustard
Elbow Macaroni
1 lb
Cooked Elbow Macaroni
Assembly
Mozzarella String Cheese
10
Mozzarella String Cheese, cut into 1-inch pieces
Egg
4
Eggs
for dredging
Panko Breadcrumbs
3 cups
Panko Breadcrumbs
for coating
Oil
as needed
Oil
about 1 quart, for frying
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Bite
Check out the tastiest recipes on the internet, handpicked by the Bite team.
Cooking InstructionsHide images
step 1
In a large mixing bowl, combine the Shredded Colby Jack Cheese (1 cup) and Shredded Mild Cheddar Cheese (1/2 cup) and set aside.
step 2
In an over medium heat, add the Unsalted Butter (1 1/2 Tbsp) and cook until melted. Add 1½ tablespoons Flour and continue cooking, whisking constantly, until the flour turns golden brown, about 3-4 minutes.
step 3
Add the Whole Milk (3/4 cup) and Evaporated Milk (3/4 cup) and whisk to combine. Continue cooking until the mixture begins to thicken, about 3-5 minutes.
step 4
Season the cream with Garlic Powder (1/2 tsp), Smoked Paprika (1/2 tsp), Kosher Salt (1/4 tsp), and Freshly Ground Black Pepper (1/4 tsp).
step 5
Reduce the heat to low and add the Dijon Mustard (2 tsp) and the cheese to the pot and continue whisking until the cheese melts completely. Add the cooked Elbow Macaroni (1 lb) to the sauce and toss to combine.
step 6
Spread the mixture evenly in a lightly greased 13x9 inch baking pan. Cover with plastic wrap, pressing it directly onto the surface. Chill until firm, for at least 3 hours or up to 24 hours.
step 7
Heat oil in a large Dutch oven over medium-high heat to 350°F.
step 8
Scoop 2-ounces of macaroni mixture, place a Mozzarella String Cheese (10) in the center, and roll into a ball. Place on a baking sheet lined with parchment paper. Repeat with the remaining macaroni mixture.
step 9
In a shallow dish, whisk together Eggs (4) with a splash of water. Place Panko Breadcrumbs (3 cups) in a second shallow dish, and put the remaining 1 cup of All-Purpose Flour (1 cup) in a third shallow dish. Working with one ball at a time, dredge in flour, shaking off excess. Dip the ball in the egg mixture, letting excess drip off, then roll in panko, pressing to adhere. Return the coated ball to the baking sheet.
step 10
Fry the macaroni balls in 6 to 8 batches in the Oil (as needed), turning occasionally, until golden brown on the outside and hot and melted on the inside, about 4 to 5 minutes per batch. Transfer to a paper-towel lined baking sheet to drain excess oil. Serve immediately.
step 10 Fry the macaroni balls in 6 to 8 batches in the Oil (as needed), turning occasionally, until golden brown on the outside and hot and melted on the inside, about 4 to 5 minutes per batch. Transfer to a paper-towel lined baking sheet to drain excess oil. Serve immediately.
RECIPES TAG
American
Comfort Food
Snack
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Popular
Game Day
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