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Crunchy Deep-Fried Macaroni Cheese Squares turn everyday comfort dishes into mouthwatering appetizers. These golden-brown treats contain all the velvety deliciousness of scratch-made mac and cheese wrapped in a crunchy breadcrumb exterior. The mix of crispy bacon and dual cheese varieties elevates them from tasty to downright addictive.
An Unforgettable Finger Food
Each square gives you that amazing contrast between the super crunchy outer shell and the soft cheesy middle. Bacon brings an extra punch of rich flavor that makes everyone come back for more. You can make them ahead of time so they're great for gatherings or whenever you want something impressive.
What You'll Need to Gather
- 8 bacon strips: Fried crispy then finely diced. Keep 2 tablespoons of the bacon fat for added taste.
- 1 pound macaroni elbows: Boil for exactly 7 minutes to stay slightly firm and not mushy.
- 2 tablespoons bacon drippings: You can use regular butter instead if you want.
- 1/4 cup all-purpose flour: With extra 2 cups set aside for the outer coating.
- 3 cups whole milk: Slightly heated for better blending.
- 1 teaspoon each onion and garlic powder.
- 1/4 teaspoon each nutmeg and cayenne: Adjust the heat level to your liking.
- 2 cups cheddar cheese: Hand-grated from a block works best.
- 2 cups Monterey Jack: Grate it yourself for smoother melting.
- 4 large eggs: Thoroughly whisked for dipping.
- 3 cups panko crumbs: These make the crunchiest coating.
- 2 quarts vegetable oil: For deep frying at 350°F.
How to Make Them
- Whip Up the Cheese Mixture
- Warm bacon fat in big saucepan over medium flame. Add 1/4 cup flour and cook while stirring for 2 minutes until light brown. Slowly pour in warm milk while constantly whisking until it thickens around 5 minutes. Mix in seasonings. Turn off heat and stir in all cheese until smooth.
- Combine and Cool
- Mix pasta and bacon bits into the cheese mixture thoroughly. Put everything in a 9x13 dish lined with plastic wrap with extra hanging over sides. Place plastic directly on top of the mac and cheese. Chill at least 2 hours or overnight until solid.
- Get Ready to Coat
- Arrange three bowls in a row: first with 2 cups flour, next with beaten eggs, last with seasoned breadcrumbs. Cut the solid mac and cheese into 1-inch blocks. Keep them refrigerated while working in batches.
- Coat Every Cube
- Roll each block in flour and shake off the extra, then dunk in egg letting excess drip away, finally roll in panko making sure it sticks all over. Place them on a parchment-covered tray.
- Cook Them Up
- Heat oil to exactly 350°F checked with a candy thermometer. Cook 6-8 pieces at a time for 2-3 minutes till golden. Put on paper towels and sprinkle with flaky salt right away.
Tips for Best Results
- Always shred cheese by hand since store-bought shredded doesn't melt right in the sauce.
- Pop the breaded squares in the freezer for 15 minutes before cooking so they hold their shape.
- Make sure oil stays at 350°F by checking with a thermometer throughout cooking.
- Don't crowd the fryer when cooking or the oil temperature will drop too much.
Quick Answers
- Prep ahead: You can freeze the coated uncooked squares up to 2 months. Cook them frozen but add 1-2 minutes to frying time.
- Oil options: Vegetable, canola or peanut oil all do great since they can handle high heat.
- Want to skip frying? Put them on a lined baking sheet, spray with cooking spray, bake at 400°F for 15-20 minutes, turning once halfway.
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Frequently Asked Questions
- → Why firm up the mac overnight?
Giving it at least 3 hours to chill makes the mixture solid enough for cutting and breading without crumbling apart.
- → How does freezing make frying easier?
A quick freeze keeps each bite sturdy, stopping them from losing shape while frying and locking in the breadcrumbs.
- → Can I prep them days before?
Sure! Bread them and stash them in the freezer for around a month. Deep fry straight from frozen and just cook an extra 1-2 minutes.
- → What does bacon grease add?
Bacon grease gives a smoky, savory layer to the sauce. Butter works instead, but it won't match the smoky punch.
- → Why flour first, not egg?
A flour base makes the egg stick better, which pulls the breadcrumbs on snugly for a flawless crispy shell.