Doritos Crusted Mac and Cheese Bites (Dangerously Cheesy)

Rate this Recipe:

☆ ☆ ☆ ☆ ☆
(5/5 based on 1 review)
Doritos‑crusted mac and cheese bites sit on a rustic wooden board, one split open to reveal molten, stringy cheddar stretching toward a small ceramic bowl of spicy ranch dip. Bright orange Doritos crumbs and crushed chips scatter around the golden, crispy spheres under warm window light.

Yes — crunchy Doritos coat molten mac and cheese into bite-sized orbs of danger: crisp outside, outrageously gooey inside. These Doritos Crusted Mac and Cheese Bites are my proudest over-the-top snack experiment and they disappear faster than you can say “more dip.”

Serve them at a party, hide them from roommates, or dunk two at a time into spicy ranch. Below is everything you need to make 24 dangerously cheesy bites.

Ingredients

  • 8 oz elbow macaroni (about 2 cups dry)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/4 cups whole milk (warmed)
  • 1/2 cup heavy cream
  • 6 oz sharp cheddar, shredded (about 1 1/2 cups)
  • 2 oz American cheese (or processed cheddar), torn into pieces
  • 2 oz cream cheese, softened
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp mustard powder
  • 2 large eggs (for egg wash) + 1 egg for the mac batter
  • 1/2 cup all-purpose flour (for dredging)
  • 2 cups crushed Nacho Cheese Doritos (about one standard-sized bag)
  • 1 cup panko (optional — for extra crunch)
  • Vegetable oil for frying (about 2 inches in a pot) or cooking oil spray for baking
  • Optional: 4 slices cooked bacon, finely chopped (for folding into the mac)
  • For dipping: spicy ranch or chipotle mayo

Instructions

  1. Cook the macaroni: Boil elbow pasta in salted water until JUST al dente (about 7 minutes). Drain and rinse briefly under warm water. Set aside.
  2. Make the cheese sauce: In a saucepan over medium heat, melt the butter. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Slowly whisk in warmed milk and cream until smooth and slightly thickened (2–3 minutes).
  3. Cheese melt: Lower heat to low and stir in shredded cheddar, American cheese pieces, and cream cheese until silky. Add salt, pepper, smoked paprika, and mustard powder. Taste and adjust seasoning.
  4. Bind the mac: Stir the drained pasta into the cheese sauce. Add one beaten egg to help bind (stir quickly so the egg doesnt scramble). Fold in optional cooked bacon now if using. Chill the mac and cheese in the fridge until firm, at least 1 hour (this makes rolling possible).
  5. Prep coating stations: In one shallow bowl, place 1/2 cup flour. In a second bowl, beat 2 eggs with a tablespoon of water. In a third bowl, combine crushed Doritos and panko (if using).
  6. Form the bites: Using a small cookie scoop (about 1 tbsp) or a spoon, scoop chilled mac and cheese and roll into tight balls (about 1.5 inches). If mixture is too soft, return to fridge for 10–15 minutes. Repeat until you have ~24 balls.
  7. Dredge and coat: Lightly roll each ball in flour, shake off excess, dip into beaten egg, then press into Doritos crumbs so each ball is fully coated. For an extra-thick crust, double-coat (egg again and a second Doritos roll).
  8. Fry (preferred): Heat oil in a heavy pot to 350°F (175°C). Fry bites in batches, 2–3 minutes, turning once, until deep golden and crisp. Drain on a wire rack over paper towels.
  9. Bake (alternative): Preheat oven to 425°F (220°C). Place bites on a parchment-lined sheet, mist with oil spray, and bake 12–15 minutes, flipping once, until crisp and golden.
  10. Serve hot: Let sit 2 minutes then serve immediately with spicy ranch or chipotle mayo. Expect an ooze of molten cheese—stand back (or lean in and embrace the mess).

Tips & Notes

The Doritos crust is the star—pulse the chips to coarse crumbs so you still have texture. Mixing panko with the chips gives a lighter, shatter-proof crust. Chill is non-negotiable if you want perfect spheres that dont fall apart.

If youre curious about the pull of salty crunchy things, I wrote about why we crave salt—its shockingly honest. And yes, I have a weird relationship with cheese (read: the spiritual meaning of cheeseburgers).

Make-ahead: Freeze uncooked coated bites on a sheet, then transfer to a bag. Fry or bake straight from frozen—add a couple minutes to the cook time. Leftovers reheat best in a hot oven (400°F) to refresh the crust.

Food-safety note: keep oil at proper frying temp to avoid oil-soaked bites. If you dont have a thermometer, test with one bite: if it browns slowly and becomes greasy, oil is too cool.

Weird Fact

Dip culture is real: crunchy exterior + molten interior is one of the most neurologically satisfying food combos. The Doritos seasoning adds an umami, cheesy lacquer that tricks your brain into thinking youve made an illicit upgrade to boxed mac. If you love culinary rebellions, this is your love letter.