This is my go-to party treat and a nostalgic comfort-food twist that always gets asked for by name. I discovered this method during a busy game-day weekend when I had leftover boxed macaroni and cheese and a freezer full of party expectations. Turning that familiar, velvety macaroni into perfectly crisp, golden spheres changed everything: each bite delivers that first satisfying crunch followed by a ribbon of molten cheese and tender pasta inside. The contrast between the crunchy exterior and the gooey center is what makes these so irresistible — they’re the kind of snack you can’t stop reaching for.

These fried bites are more than just indulgence; they’re adaptable and forgiving. I started with a store-bought 28-ounce container of Bob Evans macaroni and cheese because its texture firms up nicely after chilling, but you can use sturdy homemade leftovers too. I love serving them as an appetizer at gatherings or as a decadent side alongside barbecue or a simple salad. Every time I plate a tray, friends and family hover close, passing around a ramekin of honey mustard or spicy ketchup. It’s fast, crowd-pleasing, and oddly elegant for something so simple.

Ingredients

• Bob Evans Macaroni and Cheese (28-ounce container): About 3½ cups of finished mac and cheese — choose a brand like Bob Evans that yields a firmer set when chilled, which helps maintain shape when frying.
• All-purpose flour (½ cup): Helps the egg wash adhere and creates a dry surface so the crumbs stick; use King Arthur or similar for consistent results.
• Garlic powder (½ teaspoon) + salt & pepper: Season the flour to infuse flavor into the crust; don’t over-salt since the cheese is already seasoned.
• Large eggs (2): Whisked with honey mustard for binding and a subtle tang; room temperature eggs beat more evenly.
• Honey mustard dressing (3 tablespoons): Adds a sweet-tangy note inside the egg wash — substitute Dijon for a sharper profile.
• Crushed Cheez-It crackers (1½ cups): Pulsed to fine crumbs in a food processor — they give an addictive cheesy crunch. You can swap with panko or plain breadcrumbs if preferred.
• Vegetable oil (for frying): Neutral oil like canola or vegetable, heated to 350°F. Plan on at least 3–4 cups for a 3–4 quart pot or enough to maintain a deep fry of 2–3 inches.
• Garnish: Chopped parsley and optional kosher salt for finishing; provides color and a bright contrast to the rich bites.

Instructions

Portion the mac and cheese: Using a medium cookie scoop (about 1.5 tablespoons to 2 tablespoons capacity), portion the chilled macaroni and cheese into rounded scoops. Work quickly so the filling doesn’t warm. If the mac is freshly made, refrigerate until firm — at least 30–60 minutes — before scooping to make shaping easier. Freeze briefly to set: Place the scooped balls onto a parchment-lined rimmed baking sheet and freeze for 15–20 minutes. This short flash-freeze firms the surfaces so they hold their round shape during breading and frying. Longer freeze is fine if you plan to store them. Prepare the dredging stations: In a shallow dish, combine the flour with garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. In another bowl, whisk together the eggs and honey mustard until smooth. Pulse Cheez-It crackers in a food processor until finely ground and transfer to a third shallow bowl for the final coat. Bread the balls: Remove balls from the freezer. Working one by one, roll each in the seasoned flour, then dip in the egg-honey mustard mixture, and finally coat thoroughly in the crushed crackers. Return each breaded ball to the baking sheet and keep refrigerated or frozen until ready to fry — this helps prevent cracking of the coating. Heat the oil: Fill a Dutch oven or deep-fryer with enough oil to allow the balls to float freely (about 2–3 inches). Heat to 350°F using a deep fry thermometer. Maintain temperature during frying by not overcrowding the pot; fry in small batches to keep oil temperature steady. Fry until golden: Carefully lower the frozen or well-chilled balls into the oil using a fryer basket or slotted spoon. Fry until golden brown and crisp, about 4–6 minutes, turning if needed. Internal filling should be hot and gooey; if using frozen balls, it may take slightly longer. Drain on paper towels and sprinkle with kosher salt and chopped parsley.

Storage Tips

To store cooked bites, let them cool completely, then place in an airtight container with parchment between layers and refrigerate for up to 3 days. For longer storage, freeze the breaded (but unfried) balls on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Reheat fried leftovers in a 350°F oven or 375°F air fryer for 6–8 minutes to restore crispness. If reheating from frozen, add a couple of minutes to the bake/air-fry time and check that the center is hot.

Ingredient Substitutions

If you don’t have Cheez-Its, pulse panko or plain breadcrumbs and add ¼ cup grated Parmesan for extra umami. Swap honey mustard in the egg wash for Dijon or sriracha mayo for a spicier glaze. Use leftover homemade macaroni and cheese — preferably one made with a firmer béchamel and cheddar blend — and reduce any extra sauce or cream so the filling sets when chilled. For a gluten-free version, use GF flour and GF cracker crumbs or crushed cornflakes.

Serving Suggestions

Serve hot from the fryer with dipping sauces like honey mustard, spicy ketchup, ranch, or a smoked paprika aioli. They pair beautifully with crisp greens or coleslaw to cut richness, or alongside barbecue pulled pork for a decadent plate. For party platters, arrange with toothpicks and small bowls of assorted dips and sprinkle with chopped chives or parsley for color. A squeeze of lemon on the side brightens the flavors.

Cultural Background

Turning macaroni and cheese into fried bites pulls from two beloved comfort traditions: creamy pasta casseroles and deep-fried finger foods common in American party culture. Though not a historical classic, these bites are a modern riff that blends Midwestern love of cheesy casseroles with Southern frying techniques. Regional variations often incorporate local cheeses, spices, or coatings such as crushed potato chips in the Midwest or cornmeal crusts in the South.

Seasonal Adaptations

In cooler months, fold roasted butternut squash or caramelized onions into the mac for autumnal depth. For summer gatherings, add fresh jalapeños, charred corn kernels, or use a tangy pepper jack cheese for a lighter, brighter profile. During holidays, mix in sage or swap Cheez-Its for herb-seasoned breadcrumbs and serve with cranberry-spiked mustard to complement festive mains.

Meal Prep Tips

Make a double batch and freeze the breaded balls in single layers on a sheet tray. Once solid, transfer to labeled freezer bags so you can fry straight from frozen — no thawing needed. For quick weeknight service, bake or air-fry from frozen at 360–375°F. Pack into lunch boxes with a small container of dip and crisp greens for a fun, indulgent midday meal.

These bites are a joyful reminder that simple pantry staples can be elevated with one clever technique. Share them with friends, serve them at parties, and don’t be surprised if they become your crowd’s favorite indulgence.