These Crispy Cottage Cheese Mac & Cheese Bites Are the Perfect Protein-Packed Snack or Party Appetizer

If you’re looking for your next crispy snack obsession, give mac and cheese bites a try. They’re portions of mac and cheese that are breaded and fried to golden brown perfection. It’s like having breadcrumbs on mac and cheese—but as a finger food rather than a side dish. Plus, using cottage cheese in the sauce base makes it creamy with less fat and extra protein. Preparing the mac and cheese ahead allows it to firm up so those pieces stay intact as they’re frying. Here’s how to make cottage cheese mac and cheese bites as a mouthwatering snack or appetizer.

What are mac and cheese bites?

Mac and cheese bites are pieces of the pasta dish that are rolled in flour, beaten egg and breadcrumbs. The breaded pieces are fried until the outside is crisp and the inside is gooey. Mac and cheese bites are great to serve on their own or with a sauce like marinara.

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Why cottage cheese is the perfect addition for this snack

When making the mac and cheese, one must-try swap is cottage cheese for heavy cream in the sauce. The reason: Cottage cheese provides the same luscious consistency with more protein and fewer grams of fat. A ½-cup serving of low-fat cottage cheese contains 90 calories, 12 grams protein and almost three grams fat. In contrast, the same amount of heavy cream contains about 404 calories, three grams protein and 43 grams fat. You won’t miss out on flavor either as the dairy superfood’s tangy flavor complements the sharp cheddar cheese. A win-win!

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A yummy cottage cheese mac and cheese bites recipe

This recipe from Good Culture whips up a batch of tasty cottage cheese mac and cheese bites for a crowd. (Check out our roundup of cottage cheese snacks for more protein-packed bites.)

Mac and Cheese Bites

Ingredients:

Mac and cheese:

• 16 oz cottage cheese, such as Good Culture Simply Cottage Cheese 2%
• 3½ cup cheddar cheese (shredded), divided
• ¾ tsp salt
• ½ tsp garlic powder
• ⅛ tsp ground mustard 
• 1 tbsp butter, ghee or oil
• 1 tbsp flour 
• ⅔ cup milk
• 12 oz elbow macaroni pasta

Coating:

• ¼ cup flour
• 1 tsp garlic powder, divided
• ¾ tsp salt, divided
• Pinch cayenne pepper
• 3 large eggs, beaten
• 1½ cups panko breadcrumbs
• Olive or avocado oil (for frying)

To serve:

• Flaky sea salt

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Directions:

For mac and cheese:

1. Bring a pot of water to a boil for the pasta. 
2. In a large skillet over medium heat, melt 1 tbsp butter. Add 1 tbsp flour and stir to combine. Add ⅔ cups of milk and whisk until the mixture starts to thicken. 
3. Add 16 oz cottage cheese, ¾ tsp salt, ½ tsp garlic powder and ⅛ tsp ground mustard. Stir well. 
4. Add 2½ cups of shredded cheddar cheese and cook over medium heat until the cheese melts. Turn to low heat, stirring occasionally while the pasta cooks (this needs to cook at least 10 minutes to thicken). 
5. When the water is boiling, salt the water, add the pasta and cook 1 minute less than the directions on the box indicate. Drain the pasta, add pasta directly to the skillet with the cheese sauce and stir well to combine. 
6. Allow the mixture to cool then add in 1 cup shredded cheddar and stir well. Transfer to an airtight container and store in the fridge 3 to 4 hours (or overnight). 

When ready to cook:

1. Make your breading station: In one bowl, whisk 3 eggs together, in a second bowl, add 1½ cups panko bread crumbs, ½ tsp salt and ½ tsp garlic powder, and in the last bowl add ¼ cup flour, ¼ tsp salt, ½ tsp garlic powder and a pinch of cayenne pepper, stir together. 
2. Form the mac and cheese bites: Remove the chilled mac and cheese mixture from the fridge. Use a knife to run around the edge of the container and lift until the mac and cheese comes loose from the container. Flip it upside down and cut the mac and cheese into squares (about 1-inch squares). 
3. **Place half the mac and cheese bites in the fridge while you coat the other half. They will start to fall apart as they warm up.** 
4. Dredge the bites: Dip each bite into the seasoned flour, shake off excess flour then transfer to the whisked eggs. Finally roll it in the panko breadcrumb mixture until fully coated. Place this batch in the freezer while you coat the next batch. Store them both in the freezer until the oil is hot. 
5. Cook and serve: Add about 1½ inches of oil to a heavy bottom pot with tall sides. Heat the oil over medium heat for about 3 minutes. Using tongs, place the mac and cheese bites (6 to 7 at a time) and cook 2 to 3 minutes, flipping as you see the bottom start to brown. This process will go quickly. Transfer to a paper towel lined plate. Repeat until all the mac and cheese bites have been fried. Sprinkle with flaky salt and serve hot.