Save It Crispy, bite-sized poppers filled with creamy mac and cheese, smoky bacon, and fresh spinach—perfect for appetizers or party snacks.
When I first made these poppers, they disappeared fast at my family game night. The combo of bacon and spinach sneaks a little green in but still pleases every crowd.
Ingredients
- Pasta: 1 cup elbow macaroni (uncooked)
- Cheese Sauce: 1 1/2 cups shredded sharp cheddar cheese, 1/2 cup whole milk, 2 tbsp unsalted butter, 1 tbsp all-purpose flour, 1/4 tsp ground black pepper, 1/4 tsp salt
- Bacon & Spinach: 6 slices bacon, cooked and finely chopped, 1 cup fresh spinach, finely chopped
- Coating: 1 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs, 1/2 tsp paprika, 1/2 tsp garlic powder, Vegetable oil (for frying)
Instructions
- Prepare Macaroni:
- Cook the macaroni in salted boiling water according to package directions. Drain and set aside.
- Make Cheese Sauce:
- In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually add milk, whisking until smooth and thickened. Reduce heat to low, stir in cheddar cheese, salt, and pepper until melted and smooth.
- Combine Filling:
- Fold in cooked macaroni, bacon, and spinach. Stir until evenly combined.
- Chill Mixture:
- Spread the mixture onto a baking sheet lined with parchment paper. Let cool, then refrigerate for 30 minutes to firm up.
- Shape Poppers:
- Shape chilled mac and cheese mixture into 1.5-inch balls.
- Set Up Coating Stations:
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with paprika and garlic powder.
- Coat Balls:
- Roll each ball in flour, dip in egg, then coat with panko mixture.
- Fry Poppers:
- In a deep skillet or pot, heat 2 inches of vegetable oil to 350°F (175°C). Fry the poppers in batches until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
- Serve:
- Serve warm with your favorite dipping sauce.
Save It My kids always help shape the balls, and we laugh as each popper comes out a different size. Sharing them straight from the fryer brings everyone together.
Required Tools
Medium saucepan, large mixing bowl, baking sheet, parchment paper, deep skillet or pot, slotted spoon, three shallow bowls
Allergen Information
Contains wheat, dairy, eggs, and pork. Always check ingredient labels for hidden allergens.
Nutritional Information (per popper)
Calories: 120, Total Fat: 7 g, Carbohydrates: 10 g, Protein: 4 g
Save It Serve these poppers hot for the best flavor and crunch. They are sure to vanish quickly at any party!
Common Questions About Recipes
- → How do I keep poppers crispy after frying?
Drain on a paper towel-lined plate and serve immediately for maximum crispiness. Avoid covering while cooling.
- → Can I bake instead of fry?
Yes, bake at 425°F (220°C) for 15–18 minutes, turning halfway, for a lighter, crispy alternative.
- → What dipping sauces pair well?
Try ranch, spicy mayo, barbecue, or mustard-based sauces for tasty contrast to the cheesy, savory poppers.
- → How can I make these vegetarian?
Simply omit bacon and increase spinach to 1 1/2 cups for a flavorful, meat-free option.
- → Can I prepare poppers ahead of time?
Shape and coat poppers in advance, then fry or bake when ready to serve for best texture and taste.
- → How do I prevent filling from leaking?
Chill mixture until firm before shaping, and ensure poppers are fully coated with the panko crust.