Save to Pinterest If you have ever wished your favorite bar food and comfort food could unite in one crave-worthy bite this Mac and Cheese Fried Pickle Rings recipe delivers everything you could want for game day or party snacking. Warm creamy mac and cheese fills the tangy crunch of fried pickle rings with a golden crispy coating that is impossible to resist.
I had my first mac and cheese stuffed pickle ring at a tailgate and immediately knew this would become a top-requested snack for my friends and family. Now whenever the big game is on I am begged to make a big batch because no one can eat just one.
Ingredients
- Elbow macaroni: about one cup needed for classic mac texture and shape that nests inside each pickle ring well Look for high-quality pasta with good structure so it holds up during stuffing
- Sharp cheddar cheese shredded: adds tangy depth and classic mac flavor Choose a block and shred it yourself for best melting Creamy cheddar works but you can swap in smoked gouda or pepper jack for extra flair
- Unsalted butter and all-purpose flour: are the base for your roux This helps thicken the sauce for sturdier mac and cheese Use fresh butter for rich flavor
- Whole milk: creates richness and helps smooth out your cheese sauce
- Garlic powder: just a hint boosts flavor without overpowering Choose a fresh bottle for best aroma
- Salt and pepper: add balance Always taste your sauce before combining with the pasta
- Large dill pickles whole variety: gives you the best wide rings and crunchiness Check the label for quality ingredients and no unnecessary additives
- Paper towels: are key for drying the rings really well so they get crisp
- Panko breadcrumbs: guarantee the crispiest coating They are airier than regular crumbs so the finished ring fries up light and crunchy
- Paprika: adds color and a smoky punch Try to use a sweet or smoked variety
- Cayenne pepper: is optional but adds gentle heat if you like a bit of spice
- All-purpose flour: helps the batter stick and adds structure
- Large eggs and splash of milk: bind the breading so it does not fall off during frying
- Vegetable oil for deep frying: offers a neutral taste and high smoke point so your rings get golden without burning Choose fresh oil for every batch
Instructions
- Prepare the Mac and Cheese:
- Cook elbow macaroni in well-salted boiling water until just al dente then drain and let it cool Set aside on a baking sheet or plate so it stops cooking The pasta should be slightly firm so it does not turn mushy inside the rings
- Build the Cheese Sauce:
- Melt butter in a small saucepan over medium heat When completely melted sprinkle the flour over and whisk until combined and bubbly Cook while stirring constantly for one minute to get rid of raw flour flavor Slowly pour in the milk while whisking to prevent clumps Keep whisking and let it simmer for two to three minutes until the mixture thickens and coats the back of a spoon
- Add Cheese and Seasoning:
- Sprinkle in the shredded cheddar garlic powder salt and pepper Stir until the cheese melts fully and the sauce is completely smooth and thick Taste and adjust seasoning as needed for perfect balance
- Combine and Chill Mac and Cheese:
- Fold the freshly made cheese sauce into the cooked macaroni making sure every piece is well coated Spread the mac and cheese in a thin even layer on a parchment-lined tray and refrigerate for about twenty minutes until it is firm This step is key for easy stuffing later
- Prep the Pickle Rings:
- Slice large dill pickles crosswise into rings about one half inch thick Using a small round cutter or knife carefully punch out the centers to make hollow rings Pat each ring very dry on all sides using paper towels Excess moisture will keep the breading from crisping up during frying
- Stuff the Pickle Rings:
- Once the mac and cheese mixture is cold use your fingers or a small spoon to press portions into the middle of each pickle ring Pack it in gently but firmly so the filling holds together Set all stuffed rings on a tray and freeze for at least fifteen minutes which helps them keep their shape when breading and frying
- Bread the Rings:
- Set up an assembly line with three shallow bowls First bowl for flour second for beaten eggs mixed with a little milk third for panko breadcrumbs combined with paprika cayenne and salt Dip each stuffed pickle ring first into the flour shaking off the excess Dip in the egg mixture and then gently press into the breadcrumb mixture making sure every surface is covered
- Fry to Golden Perfection:
- Heat a deep pot of vegetable oil to three hundred fifty degrees Fahrenheit Work in batches so the rings do not crowd each other Carefully add a few rings at a time Fry each for two to three minutes on each side turning gently until deeply golden and crisp Remove with a slotted spoon and drain on paper towels so they stay crunchy
- Serve Hot with Dips:
- Arrange on a platter and serve right away so the outside stays crisp and the middle is creamy Try them with ranch dressing spicy mayo or any of your favorite dipping sauces
Save to Pinterest These mac and cheese pickle rings remind me of movie nights with my kids where our main competition is who gets the last ring Every time I make these I am amazed at how quickly a tray disappears no matter the occasion
Storage Tips
After frying let leftovers cool completely Place in a single layer on a paper-towel lined container and cover loosely Store in the refrigerator for up to two days To reheat preheat your oven or air fryer to four hundred degrees and bake rings until hot and crispy again This brings back the crunchy texture much better than a microwave
Ingredient Substitutions
For different flavors try swapping in smoked gouda mozzarella or pepper jack cheese in place of cheddar Want some heat Stir chopped pickled jalapenos into the mac and cheese before stuffing the rings You can also use gluten-free panko and flour to suit dietary needs
Serving Suggestions
Mac and cheese fried pickle rings are a magnetic party snack but they also star at picnics movie nights and tailgates Serve with creamy ranch spicy mayo or chipotle aioli for dipping or pile them alongside sliders and chips for the ultimate appetizer platter
Cultural and Historical Context
Fried pickles have been a Southern staple in American cuisine for decades Pairing them with mac and cheese brings together two icons of comfort food creativity Mac and cheese stuffed pickle rings might be a modern mashup but their roots are pure comfort and fun
Seasonal Adaptations
In summer swap in bread and butter pickles for a sweeter bite In colder months add smoked cheese or a dash of smoked paprika for warmth Try stuffing mini sweet peppers instead of pickle rings for a colorful twist
Save to Pinterest Serve immediately for best crunch Do not skip chilling and freezing steps for easy breading Experiment with cheeses or switch in gluten free panko as needed
Recipe FAQs
- → How do you make the mac and cheese firm enough to stuff?
Spread the prepared mac and cheese onto a tray and refrigerate until cool and set, making it easy to pack into pickle rings.
- → What type of pickles works best?
Large whole dill pickles sliced into thick rings give sturdy structure and tang for a crispy, flavor-packed bite.
- → Can you bake instead of fry?
Yes, place breaded rings on a wire rack, spray with oil, and bake at 425°F, flipping halfway, for a crunchier baked version.
- → What cheese variations can you use?
Swap cheddar for smoked gouda, pepper jack, or mozzarella to mix up flavors and create unique stuffed rings.
- → How do you prevent pickle rings from becoming soggy?
Pat the pickle rings thoroughly with paper towels before stuffing and frying to remove excess moisture for crispiness.
- → What dipping sauces complement this dish?
Try ranch, spicy mayo, chipotle aioli, or your favorite dipping sauce for extra flavor alongside the crunchy rings.