Pin it Crispy Mac and Cheese Fried Pickle Rings are the ultimate comfort food mashup delivering a tangy burst of dill pickle with creamy cheddar mac stuffed inside each crunch. These savory snacks are a showstopper for parties or casual get-togethers and always disappear faster than I expect. If you love bold flavors and playful finger foods this one is for you.
I had my doubts the first time I tried stuffing mac and cheese into pickle rings but my friends went wild for them. Now they are my most-requested appetizer for game nights and birthdays.
Ingredients
- Elbow macaroni: bite-sized pasta that holds the cheesy sauce well
- Sharp cheddar cheese: full flavor and melts smoothly always look for freshly shredded for best texture
- Unsalted butter: gives rich depth to the roux choose the freshest block you can find
- All-purpose flour: thickens the cheese sauce opt for unbleached for less aftertaste
- Whole milk: makes the sauce creamy and smooth use the highest-quality milk you have
- Garlic powder: adds an aromatic note without overpowering
- Salt and pepper: brings out all the flavors
- Large dill pickles: the star tangy and crisp look for whole refrigerated pickles for best crunch
- Paper towels: essential for drying pickles to ensure crispy breading
- All-purpose flour: coats the rings for perfect breading adhesion
- Eggs: acts as a binder fresh eggs always whisk up fluffier
- Milk: helps thin the egg wash go for whole if possible
- Panko breadcrumbs: create maximum crunch stick to Japanese-style for airy texture
- Paprika: subtle smokiness and vibrant color smoked paprika is especially nice
- Cayenne pepper: brings a touch of heat feel free to skip if you want mild rings
- Vegetable oil: high smoke point for deep frying use neutral oils like canola or peanut
Instructions
- Cook the Pasta:
- Boil the elbow macaroni in salted water until just al dente then quickly drain and let cool so they do not overcook and become mushy in the final rings
- Make the Cheese Sauce:
- Melt the butter in a saucepan over medium heat until fragrant then whisk in flour slowly for a minute to cook out the raw taste
- Thicken the Sauce:
- Pour in the milk gradually while whisking so the mixture stays lump free simmer gently for around two to three minutes until thick and creamy like custard
- Add Cheese and Seasoning:
- Off the heat stir in cheddar cheese garlic powder salt and pepper until the cheese is fully melted and glossy
- Combine and Cool:
- Mix together the macaroni and cheese sauce until every bit of pasta is coated spread evenly onto a parchment-lined tray and chill for at least twenty minutes so the filling is easy to handle
- Prepare Pickle Rings:
- Slice each pickle into half-inch rounds aiming for even thickness then use a small cutter or knife to carefully punch out the centers so you have hollow rings
- Dry the Pickle Rings:
- Press the sliced rings firmly with paper towels until they are bone dry excess moisture will prevent the breading from sticking
- Stuff the Rings:
- Once the mac and cheese is firm form it into small logs or balls that fit inside each pickle ring pack tightly without overfilling
- Freeze to Set:
- Line the stuffed rings on a tray and freeze them uncovered for at least fifteen minutes this step is key for holding their shape during breading
- Set Up Breading Station:
- Prepare three shallow bowls with flour egg beaten with milk and a panko mixture with paprika salt and cayenne in separate containers for an efficient assembly line
- Bread the Rings:
- One at a time coat each stuffed ring first in flour shaking off the excess then in egg mixture ensuring complete coverage and finally in panko pressing gently so plenty sticks all over
- Heat the Oil:
- Fill a heavy-bottomed pot with enough oil to submerge the rings and heat it to three hundred fifty degrees checking the temperature with a thermometer for even frying
- Fry in Batches:
- Add a few rings at a time so the temperature stays stable fry each side for two to three minutes until deep golden brown use a slotted spoon to turn and remove them
- Drain:
- Transfer finished rings to a paper towel lined plate to absorb any extra oil
- Serve:
- Enjoy the rings hot out of the fryer with your favorite dipping sauce ranch spicy mayo or chipotle aioli are all fantastic
Pin it One of my favorite things about this recipe is sneaking extra bits of cheese into the filling. The way it melts around the tangy pickle is always a crowd pleaser. My kids love to help stuff the rings which makes them even more special to serve.
Storage Tips
Leftover rings keep well for up to three days in an airtight container in the fridge. Reheat in the oven or toaster oven so they stay crispy. You can also freeze breaded uncooked rings for up to a month and fry straight from frozen.
Ingredient Substitutions
Try smoked gouda or pepper jack instead of cheddar for a spicy or smoky flavor. Use gluten free panko and flour for a gluten friendly version. For dairy free swap in your favorite vegan cheese sauce and plant based milk.
Serving Suggestions
Serve hot with a selection of dips like cool ranch zippy spicy mayo or classic ketchup. Pair with other finger foods for a playful party platter. Even delicious as a quirky side dish for burgers or chili.
Pin it You will be surprised at how easily these come together once you get in the groove. Sharing them hot and fresh is always a highlight of any gathering.
Recipe FAQs
- → How do I prevent the mac and cheese from spilling out while frying?
Chill the stuffed pickle rings in the freezer for at least 15 minutes before breading and frying. This helps the filling firm up and stay in place during frying.
- → Can I use other cheeses in the filling?
Yes, you can substitute cheddar with mozzarella, smoked gouda, or pepper jack to add different flavors to the filling.
- → Is there a way to bake instead of frying?
Absolutely! Place breaded rings on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 15–18 minutes, flipping halfway through.
- → What dipping sauces pair well with these?
Classic choices include ranch, spicy mayo, and chipotle aioli, which complement the cheesy and tangy flavors.
- → Can these be made in advance?
Yes, they can be assembled and frozen, then breaded and cooked just before serving for best texture and flavor.