Mac & Cheese Bombs

Fried macaroni & cheese.  Do I need to say more?



  •  1  box macaroni and cheese, plus ingredients called for on box
  •  1 1/2 c. Shredded Monterey Jack
  •  1 1/2 c. shredded Cheddar
  •  1/4 tsp. cayenne pepper
  •  2 c. all-purpose flour
  •  kosher salt
  •  Freshly ground black pepper
  •  2  large eggs, lightly beaten
  •  1 tbsp. milk
  •  2 c. panko bread crumbs
  •  Finely chopped fresh parsley, for garnish
  •  Vegetable oil, for frying


  1. Prepare  macaroni and cheese according to package instructions. While the  macaroni and cheese is still hot, stir in cheddar, Monterey Jack and  cayenne until the cheese is completely melted. Transfer mac and cheese  to a large bowl, then cover with plastic wrap and refrigerate until  firm, about 3 hours.
  2. Set up a  dredging station: In a small shallow bowl, season flour with salt and  pepper. In a second shallow bowl, whisk together eggs and milk. Place  bread crumbs in a third bowl.
  3. Using  a small cookie scoop, scoop small balls of mac and cheese.  Toss each  ball in seasoned flour, dunk in the egg mixture to coat, then dredge in  bread crumbs. Refrigerate until ready to fry.
  4. In  a large heavy pot, heat about 1" vegetable oil over medium heat.  Meanwhile, place a wire rack inside of a large baking sheet. When the  oil is very hot and shimmering (and about 350°), add four to five mac  and cheese balls. Cook until very golden all over, about 2 minutes per  side. Transfer the fried bombs to a wire rack and sprinkle them with  salt. Repeat with remaining mac and cheese bombs.
  5. Transfer bombs to a serving dish and garnish with parsley. Serve warm.
Jennie James

Jennie James

Jennie James gets you through the workday middays on Q101.9. Get their official bio, articles and more on Q 101.9! Read more


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