Atomic Mac’N’Cheese Bites are the prefect football snack! They are also great as a party appetizer for heat craving friends and family, or a great snack if your feeling rather spicy! These comfort food poppers are creamy, cheesy, and perfectly spiced to heat up any atmosphere. Did I mention they super easy and deep fried to crunchy perfection?!? Its a great way to use up that left over macaroni and cheese you made the kids! They’re so scrumptious, you might have to make a double batch!

You’ll need:

• 2 cups leftover macaroni and cheese, refrigerated (I used Kraft)
• 1/4 cup hot sauce (I used Frank’s)
• 1 cup shredded cheddar cheese
• 1 tsp cayenne pepper powder
• 1/2 cup + 2 tbs flour
• 1 large egg
• 1/4 cup milk
• 1 1/2 cup Italian seasoned bread crumbs
• 1 tsp salt
• 1/2 tsp black pepper

Step 1: Make the atomic filling

             

Mix your macaroni and cheese, hot sauce, cheese, cayenne, and 2 tbs of flour in a medium bowl until evenly distributed.

 

Step 2: Form the Mac’N’Cheese Bites

Take about 2 tbs of the mixture and squeeze it to compress the filling. Roll it around to form a ball and place on a sheet pan. If you find it’s sticking to your hands or not rolling nicely, dampen your hands with a touch of cold water. It’s okay if a piece of macaroni is sticking out a bit, it doesn’t need to be perfect! Repeat this process with the remaining mixture. You should make about 16 – 1 1/2 in balls. Chill the balls in the refrigerator for 1 hour to let them set up.

 

Step 3: Make your dredging station

             

You will need 3 small bowls. In the first bowl put the remaining 1/2 cup of flour. In the second, whisk the egg with the milk. Finally, in the third bowl mix the breadcrumbs, salt and pepper. Arrange the bowls in a line: flour, egg, breadcrumbs.

 

Step 4: Coat the macaroni

                

                

Remove the macaroni balls from the refrigerator. Take one ball and give it a quick squeeze and roll to finalize the shape. Roll it in the flour, shaking off the excess. Then, dunk it into the egg wash. Finally, roll it into the bread crumbs and place back on the sheet. Repeat with the remaining balls. TIP!: Use one hand for the flour and breadcrumbs, and the other for the egg wash or you will end up with super coated finger tips!

 

Step 5: Fry ’em up!

                

Heat a deep fryer to 325 degrees. If you don’t have a deep fryer, you can fill a small sauce pan 2/3 full with oil and monitor the temperature with a candy thermometer. Fry the balls in batches for 2-3 minutes until the coating reaches a deep golden color. Remove from oil and drain on paper towels for 5 minutes. Now, eat them!! If they are a bit too spicy for your liking, you can dip them in a little ranch or blue cheese dressing.

 

 

Atomic Mac’N’Cheese Bites

Makes 16 1-1/2 in balls

 

 

Ingredients:

• 2 cups leftover macaroni and cheese, refrigerated (I used Kraft)
• 1/4 cup hot sauce (I used Frank’s)
• 1 cup shredded cheddar cheese
• 1 tsp cayenne pepper powder
• 1/2 cup + 2 tbs flour
• 1 large egg
• 1/4 cup milk
• 1 1/2 cup Italian seasoned bread crumbs
• 1 tsp salt
• 1/2 tsp black pepper

Mix your macaroni and cheese, hot sauce, cheese, cayenne, and 2 tbs of flour in a medium bowl until evenly distributed.

Take about 2 tbs of the mixture and squeeze it to compress the filling. Roll it around to form a ball and place on a sheet pan. If you find it’s sticking to your hands or not rolling nicely, dampen your hands with a touch of cold water. It’s okay if a piece of macaroni is sticking out a bit, it doesn’t need to be perfect! Repeat this process with the remaining mixture. You should make about 16 – 1 1/2 in balls. Chill the balls in the refrigerator for 1 hour to let them set up.

In a bowl put the remaining 1/2 cup of flour. In a second bowl, whisk the egg with the milk. Finally, in a third bowl mix the breadcrumbs, salt and pepper. Arrange the bowls in a line: flour, egg, breadcrumbs.

Remove the macaroni balls from the refrigerator. Take one ball and give it a quick squeeze and roll to finalize the shape. Roll it in the flour, shaking off the excess. Then, dunk it into the egg wash. Finally, roll it into the bread crumbs and place back on the sheet. Repeat with the remaining balls.

Heat a deep fryer to 325 degrees. If you don’t have a deep fryer, you can fill a small sauce pan 2/3 full with oil and monitor the temperature with a candy thermometer. Fry the balls in batches for 2-3 minutes until the coating reaches a deep golden color. Remove from oil and drain on paper towels for 5 minutes.