Copycat CPK Fried Macaroni & Cheese Bites

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These little bites pack a big punch! Inspired by California Pizza Kitchen, these are not your everyday appetizer. If you give them a try, we guarantee you'll have everyone talking!

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Chicago, IL

Time needed

30 min preparation + 60 min cooking

Serving Size / Yield

8 servings


  • 1 1/2 cups uncooked elbow macaroni
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 1/2 cups shredded cheddar cheese
  • Nonstick cooking spray as needed
  • 1/4 cup flour
  • 2 large beaten eggs
  • 3/4 cup breadcrumbs
  • Vegetable oil as needed

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Fill a medium sized pot with water, bring to a boil over medium-high heat. Add macaroni and stir as needed until macaroni is tender, about 7 minutes. Drain macaroni. Melt butter in saucepan over low heat, stir in flour and salt. Cook over medium-low heat and stir until mixture bubbles. Whisk in milk to the flour mixture slowly until sauce is smooth. Bring mixture to a boil, reduce to low heat, and let simmer for 1 minute. Stir in shredded cheddar cheese until melted, then remove from heat and mix pasta into cheese sauce. Spray 6-inch bake pan with nonstick cooking spray and spoon macaroni and cheese onto it. Refrigerate for 1 hour. Take flour, eggs, and breadcrumbs into three separate, shallow bowls. Cut refrigerated macaroni and cheese into 16 pieces. Coat each macaroni and cheese bite with flour lightly, dip in eggs, and coat with bread crumbs, Heat oil over medium-high heat in 12 inch skillet. Cook half the bites at one time. Fry bites for 1-1 1/2 minutes per side, then drain onto paper towels and serve.

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