Deep Fried Mac & Cheese Bites

I’ve made plenty of mac & cheese recipes on here before, and usually when I do the recipe makes a LOT. Which typically means leftovers. What to do with those leftovers you ask? DEEP FRY THEM! Trust me, if you’ve never had deep fried mac & cheese you’re in for the most delicious treat ever. And they’re a lot easier to make then you probably think!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Cheddar Shreds, Cream Cheese, Shredded & Grated Parmesan, & American / Medium Cheddar Slices (plus their Ranch Dressing for dippage). I know it’s a lot.. but trust me it’s worth it. They’re so dang good and really send this recipe over the top!

Here’s what you’ll need to make these babies! I included a recipe for some epic mac & cheese here that you can eat just on it’s own, or you can use any of my other mac recipes on here as well. It just has to be a mac recipe that has vegan cheese in it (not the potato / carrot ones) because that helps them stick together while frying!

Mac & Cheese

  • 1 lb. elbow macaroni
  • 1 package Follow Your Heart American Slices
  • 1 package Follow Your Heart Medium Cheddar Slices
  • 1 bag Follow Your Heart Cheddar Shreds
  • ½ container Follow Your Heart Cream Cheese
  • ½ container Follow Your Heart Shredded Parmesan Cheese
  • 1-2 cups regular unsweetened plant milk (we used soy)
  • 2 tbsp smooth Dijon mustard
  • 2 tbsp hot sauce (adjust to your liking)
  • 1 tbsp garlic & onion powder
  • Salt to taste

Other

  • 3 cups breadcrumbs
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp salt (divided)
  • 3 tbsp black pepper (divided)
  • 2 cups + ¼ cup flour
  • 2 ½ cups regular unsweetened plant milk (we used soy)
  • Follow Your Heart Grated Parmesan
  • Chopped Fresh Parsley
  • Marinara Sauce
  • Follow Your Heart Ranch Dressing
  • Oil for frying

Additionally if you need to make these gluten free you can use gf macaroni, and sub out gf flour and bread crumbs!

And here’s how to make these guys! Trust me, it’s a LOT easier than it seems.

  1. In a large pot over medium heat, add all of your mac and cheese ingredients besides the macaroni (chopping the cheese slices into cubes).  Add about a cup of milk to start and add more as needed.  Continuously stir until all the cheese is melted.  You want this to be relatively thick and not a super thin sauce.
  2. Cook your macaroni in salted water according to package instructions & drain.  Mix in with the cheese sauce.
  3. Take a baking pan or tray and line with parchment paper.  Pour in your mac & cheese in a 1” thick even layer.  Let cool COMPLETELY. Cover with plastic wrap and place in the fridge overnight.
  4. Remove the mac and cheese from the fridge and cut it into triangles (or rectangles, any shape works). Place those in a container and into the freezer for 30 minutes-1 hour.
  5. While those are in the freeze, get your dredging station ready. 

Bowl 1:  2 cups flour + ½ tbsp salt + 1 tbsp black pepper

Bowl 2: ¼ cup flour + 2 ½ cups plant milk + ½ tbsp salt + 1 tbsp black pepper

Bowl 3: 3 cups bread crumbs + garlic & onion powder + 1 tbsp salt + 1 tbsp black pepper

6. Remove your mac & cheese triangles from the freezer, coat them thoroughly in flour from bowl 1, then in the thickened milk from bowl 2, and then in the seasoned breadcrumbs from bowl 3.  Place on a tray and back into the fridge for 30 minutes.

7. Heat your oil up to 375F in a heavy bottom pot for deep frying.  Add a few triangles at a time and fry until golden brown. 

8. Once they’re done frying, drain on a paper towel lined plate & transfer to a baking tray in the oven at 200F to keep warm while you fry the rest since you have to do it in batches.

9. Serve with marinara and ranch & top with grated parmesan & chopped fresh parsley.

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make for National Eat What I Want Day, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Deep Fried Mac & Cheese Bites

Looking for a delicious way to use up some leftover mac & cheese? DEEP FRY IT!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Mac & Cheese

  • 1 lb. elbow macaroni
  • 1 package Follow Your Heart American Slices
  • 1 package Follow Your Heart Medium Cheddar Slices
  • 1 bag Follow Your Heart Cheddar Shreds
  • ½ container Follow Your Heart Cream Cheese
  • ½ container Follow Your Heart Shredded Parmesan Cheese
  • 1-2 cups regular unsweetened plant milk we used soy
  • 2 tbsp smooth Dijon mustard
  • 2 tbsp hot sauce adjust to your liking
  • 1 tbsp garlic & onion powder
  • Salt to taste

Other

  • 3 cups breadcrumbs
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp salt divided
  • 3 tbsp black pepper divided
  • 2 cups + ¼ cup flour
  • 2 ½ cups regular unsweetened plant milk we used soy
  • Follow Your Heart Grated Parmesan
  • Chopped Fresh Parsley
  • Marinara Sauce
  • Follow Your Heart Ranch Dressing
  • Oil for frying

Instructions

  1. In a large pot over medium heat, add all of your mac and cheese ingredients besides the macaroni (chopping the cheese slices into cubes). Add about a cup of milk to start and add more as needed. Continuously stir until all the cheese is melted. You want this to be relatively thick and not a super thin sauce.
  2. Cook your macaroni in salted water according to package instructions & drain. Mix in with the cheese sauce.
  3. Take a baking pan or tray and line with parchment paper. Pour in your mac & cheese in a 1” thick even layer. Let cool COMPLETELY. Cover with plastic wrap and place in the fridge overnight.
  4. Remove the mac and cheese from the fridge and cut it into triangles (or rectangles, any shape works). Place those in a container and into the freezer for 30 minutes-1 hour.
  5. While those are in the freeze, get your dredging station ready.
  6. Bowl 1: 2 cups flour + ½ tbsp salt + 1 tbsp black pepper
  7. Bowl 2: ¼ cup flour + 2 ½ cups plant milk + ½ tbsp salt + 1 tbsp black pepper
  8. Bowl 3: 3 cups bread crumbs + garlic & onion powder + 1 tbsp salt + 1 tbsp black pepper
  9. Remove your mac & cheese triangles from the freezer, coat them thoroughly in flour from bowl 1, then in the thickened milk from bowl 2, and then in the seasoned breadcrumbs from bowl 3. Place on a tray and back into the fridge for 30 minutes.
  10. Heat your oil up to 375F in a heavy bottom pot for deep frying. Add a few triangles at a time and fry until golden brown.
  11. Once they’re done frying, drain on a paper towel lined plate & transfer to a baking tray in the oven at 200F to keep warm while you fry the rest since you have to do it in batches.
  12. Serve with marinara and ranch & top with grated parmesan & chopped fresh parsley.

Recipe Notes

*If you need to make this gluten free, simply replace the macaroni with a gluten free version, and use gf flour and breadcrumbs!  Super easy to swap. 

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