Fiery Mac ‘n Cheese Bites

Filed in Recipes by on February 15, 2018

Fiery Mac ‘n Cheese Bites

Okay, mac ‘n cheese is good. Add some Mad Dog Liquid Fire Hot Sauce to the mix and you’ve got an excellent dish. Now, take that a step further and deep fry it all in bite-sized pieces.

What you have is something you will never forget.

No really, deep-fried Mad Dog mac n’ cheese is probably about to become your favorite snack of all time. And, that’s one of the reasons you should always (and we do mean always) have some of these on hand for a binge-watching session.

We know that it may seem like an effort to fry these babies, but it’s actually way easier than you might think. The only thing you need to pay attention to (besides ensuring you have plenty of Mad Dog on hand) is the timing; you really need to make the mac ‘n cheese the night before so it has plenty of time to set.

But, once you taste these, there’s a fair chance that you’ll just always have a dish of mac ‘n cheese chilling in the fridge. They’re that good.


1 batch Mac ‘n Cheese (your favorite, even if it’s from the box)
1 tablespoon Mad Dog Liquid Fire Hot Sauce
Vegetable oil, for frying (or peanut, if you have it)
All purpose flour, for dredging
1 each Egg, beaten
Fine bread crumbs, for dredging


Prepare mac ‘n cheese according to instructions for that recipe, adding the Mad Dog Liquid Fire Hot Sauce along with the cheese. Feel free to add more of the good stuff (here that means Mad Dog, not cheese) to suit your tastes; it’s totally worth it.

Scoop prepared mac ‘n cheese into a casserole dish, cover and chill in the fridge overnight (or, at least until set). When ready to fry, cut into bite-sized squares (you should be able to get somewhere between 15-20 squares, depending on the quantity of mac ‘n cheese prepared).

Heat the oil (about 2” deep) in a large Dutch oven, a deep frying pan, or (better still) a wok. It’s hot enough when a bread cube browns with 45 seconds (you don’t want it too hot).

Dredge the mac ‘n cheese squares through the flour, then dip in the beaten egg (draining excess liquid as you lift it out), and then coat with the breadcrumbs. Fry in the hot oil for about 1 minute on each side, until golden. Drain on paper towels before serving – or, at the very least, wait until a few are cool enough before popping into your mouth.

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