1. Start by chilling your cooked macaroni and cheese in the fridge for at least 2 hours, or overnight if possible. This helps it firm up and makes shaping the bites easier. I usually make a double batch of mac and cheese on Sunday and save some for this recipe midweek.
2. Once chilled, use a small cookie scoop or spoon to portion out bite-sized balls of macaroni and cheese. Roll them gently between your hands to form compact balls. Don’t worry if they’re not perfect—homemade charm counts!
3. Prepare your breading stations: place the flour in one shallow bowl, whisk the eggs with a pinch of salt and pepper in a second bowl, and combine breadcrumbs with garlic powder, onion powder, smoked paprika, salt, and pepper in a third bowl.
4. Coat each macaroni ball first in flour, then dip into the egg mixture, and finally roll in the seasoned breadcrumbs. For extra crunch, you can double-dip by repeating the egg and breadcrumb step.
5. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer if you have one—temperature control is key to crispy, non-greasy bites. When the oil is hot, carefully drop a few bites in at a time, making sure not to overcrowd the pan.
6. Fry each batch for about 2-3 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
7. Let the bites cool for a couple of minutes—these are best served warm but not piping hot, especially with curious little hands around!

One thing I learned early on is to trust your instincts when frying. If the oil is too cool, the bites absorb oil and get soggy. Too hot, and they brown too fast without heating through. It’s a balance, but one that becomes second nature after a few tries. And if you’re worried about the mess, I get it—I’ve had more than one “kitchen disaster” involving hot oil, so always keep a close eye and a steady grip.