Description
Get ready for the ultimate comfort food mashup—bacon + mac & cheese = pure joy! These Bacon Mac & Cheese Bombs are golden on the outside, gooey and cheesy on the inside, and packed with smoky bacon flavor. Whether you deep fry, bake, or air fry them, these little bites will steal the show at any party, tailgate, or family gathering.
Ingredients
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2 cups chilled mac & cheese (firm, not creamy)
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1 cup shredded sharp cheddar cheese
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12 slices bacon (standard-cut works best)
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1 cup all-purpose flour
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2 large eggs, beaten (with 1 tbsp water or milk)
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1 cup breadcrumbs (Panko or Italian-style)
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Oil for frying (or cooking spray for air fryer/oven)
Instructions
1. Prep the Filling:
Mix the shredded cheddar into the chilled mac & cheese. Scoop and roll into 12 firm balls. Chill or freeze for 15 minutes to firm up.
2. Wrap in Bacon:
Wrap each mac & cheese ball with one bacon slice, overlapping the ends slightly. Chill again for 10–15 minutes to help them hold their shape.
3. Set Up the Breading Station:
Prepare three shallow bowls:
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Bowl 1: flour
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Bowl 2: beaten eggs
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Bowl 3: breadcrumbs
Coat each ball in flour, dip in egg, then roll in breadcrumbs. Press gently to ensure even coverage.
4. Choose Your Cooking Method:
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Deep Fry: Heat oil to 350°F (175°C). Fry 3–4 bombs at a time for 2–3 minutes, until golden and crispy. Drain on a wire rack.
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Air Fry: Place in the basket, spray lightly with oil, and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
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Bake: Place on a rack over a baking sheet. Bake at 400°F (200°C) for 18–20 minutes, until crisp and sizzling.
5. Rest & Serve:
Let the bombs rest for 5 minutes before serving (so the molten cheese doesn’t escape!).
Notes
Chill time is key! Cold mac & cheese makes shaping easy and prevents mess.
Standard bacon works best. Thick-cut doesn’t crisp evenly.
Freeze ahead. Bread and freeze the bombs for up to 1 month. Cook straight from frozen, adding a few extra minutes.