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Hot Honey Macaroni and Cheese Bites Recipe

We took mac and cheese and paired them with hot honey. A match made in heaven. They are an amazing appetizer perfect for the holidays, game day, Christmas, or just any time you feel like make them.
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: deep fried, macaroni
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 30

Equipment

  • Fine Mesh Strainer
  • Dutch Oven
  • Spider
  • food thermometer

Ingredients

Macaroni and Cheese

  • 8 Oz Macaroni Noodles
  • 2 Cups Milk Room Temperature
  • 2 Cups Sharp Cheddar Cheese Shredded
  • 1/2 Cup Mozzarella Shredded
  • 2 1/2 Tbsp Unsalted Butter
  • 3 Tbsp Flour
  • 1/2 Tsp Ground Mustard
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Garlic Powder
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper

Coating

  • 2 Large Eggs
  • 1/4 Cup Milk
  • 2 Cups Plain Bread Crumbs
  • 1 Cup Flour

Hot Honey Sauce

  • 1 Cup Honey
  • 2 Tsp Red Pepper Flakes
  • 1 Tbsp Apple Cider Vinegar

Instructions

Hot Honey Sauce

  • In a small pan add the honey, vinegar, and red pepper flakes. Bring to a simmer and cook for 5 minutes on medium heat. Stiring occassionally. Let it cool for 15 minutes. Once cooled strain it using a fine mesh strainer. Set aside.

Macaroni and Cheese

  • Bring a large pot of salted water to a boil.Cook the macaroni noodles for 10 minutes or until tender. Drain and set aside.
  • While the noodles are cooling make the cheese sauce. In the same pot add the butter and flour. Cook for about 1 minute. Add the ground mustard, onion powder, garlic powder, salt and pepper. Cook for 1 minute, then add the milk and stir the sauce occasionally until sauce thickens. About 5 minutes.
  • Add the shredded cheese and mix until the cheese is completely melted. Mix in the noodles and pour the mac and cheese in an air tight container. Once cooled place it in the refridgerate for at least 4 hours preferrabily overnight.

Breading and Fry

  • Scoop the mac and cheese into 2 tablespoon portions. Press into a ball and place them on a baking sheet lined with parchment paper.
  • Place the flour in shallow bowl. Lightly beat the eggs and milk in a second shallow bowl. Place the breadcrumbs in a third shallow bowl.
  • Start with one at a time, dredge in the flour until completely coated, shaking off any excess. Next, dip in the eggs, then coat with the breadcrumbs. Lastly, dip it back into the egg and back in the breadcrumbs for a 2nd coating. Return to the baking sheet.
  • Use a deep pot or dutch oven filled with 2 inches of oil (about 4 cups)Preheat the oil to 350 degrees. When the oil is ready, fry in batches of 4 to 5 and fry for 3-4 minutes or until golden brown. Transfer to a baking sheet lined with a paper towel to drain. Continue with the remaining mac and cheese bites until all are done.

Notes

  • You can adjust the spice level by adding more or less red pepper flakes.
  • If the honey is too thick to dip then reheat for a few seconds. 
  • The mac and cheese can be made 1 day in advance.  
  • You can add any combination of cheeses. You can use sharp cheddar, mozzarella, gruyere, fontina, gouda, monterrey jack. 
  • The double breading allows for a nice crust and it ensures the cheese won't ooze out.
  • Store the mac and cheese in an airtight container for up to 5 days or freeze for 3 months. 
  • Reheat the bites in the air fryer or oven at 350 degrees for about 5 minutes. 
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