Mac and Cheese Onion Rings
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You’ve never had a mac and cheese onion ring! They’re outrageously addictive appetizers stuff mac and cheese into onion rings before breading and deep frying to golden perfection. So much fun for a party or Game Day!
These onion rings take mac n’ cheese to a new level you didn’t know existed! These monster rings are creamy on the inside with a crispy exterior, just like our fried mac and cheese bites.
Put them out on Game Day and I guarantee they’ll be devoured in minutes! Serve them with your favorite dipping sauce like chipotle mayo, ketchup or salsa.
- Mac and Cheese: You can use boxed mac and cheese or make your own using macaroni pasta, milk, shredded cheddar cheese and garlic powder.
- Onions: Large yellow or white onions
- Breadcrumbs: These are your regular breadcrumbs for breading.
- Eggs: For breading
- All-purpose flour: For breading
- Vegetable oil: This is for deep frying.
Don’t forget about dipping sauces for serving too. I recommend chipotle mayo, salsa or just some ketchup.
How to Make Mac and Cheese Rings
The first step is making the mac and cheese, and you can easily use you favorite boxed variety to save time. Otherwise, just boil macaroni per the recipe below and stir in milk, cheddar cheese and garlic powder.
Next, cut a large onion into rings about a 1/2-inch wide. Now you need to arrange smaller rings inside of larger ones, leaving a 1/2-inch gap in between. Spoon the mac and cheese into the gap, packing it in with your fingers. Now freeze for two hours to harden (don’t skip this step or the rings will fall apart during frying).
The last step is breading and deep frying. You’ll be dredging the frozen rings in flour, egg and breadcrumbs (in that order) and frying in small batches in 325 degrees F oil until golden.
Watch Recipe Video
This video tutorial shows how to make these stuffed onion rings:
More onion rings:
View all appetizer recipes
Mac and Cheese Rings
Mac and Cheese (if not using boxed)
- 1/2 cup elbow pasta , 4oz
- 1/2 cup water
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 tsp garlic powder
- 3/4 cup shredded cheddar cheese
- 2 large onions
- 2 cups bread crumbs
- 4 large eggs
- 2 cups flour
- 1 quart vegetable oil , for frying
Mac and Cheese
- Cook the elbow pasta according to the package directions. (While it's cooking, you can start preparing the onion rings below.)
- Add milk and garlic powder to the drained pasta. Stir in cheese and microwave for 30 seconds. Mix until creamy and set aside.
- Cut one onion into 1/2 inch thick slices and separate into rings.
- Arrange small rings inside large rings so there is a 1/2-inch gap in between. Repeat until you have 10 pairs and place on a parchment-lined baking sheet.
- Spoon mac and cheese into the gaps to fill, packing it in firmly with your fingers. Place the baking sheet in the freezer for 2 hours to allow the pieces to harden.
- Fill a deep fryer or medium saucepan with 2 inches of oil and heat to 325°F. Line a plate with paper towel and set aside. Place the flour, beaten egg and breadcrumbs into separate shallow bowls.
- Remove the stuffed onion rings from the freezer. Dredge each piece into flour, then egg and then breadcrumbs. Then dredge in egg and breadcrumbs one more time.
- Using kitchen tongs, place one ring into the hot oil and fry for 1-2 minutes until golden. Remove to the prepared plate and repeat for the remaining rings, frying 2 at a time. Serve warm with dipping sauce.
- Mac and Cheese: One box of mac and cheese is enough if using store-bought instead of making homemade.
- Make Ahead: You can prepare the stuffed rings ahead of time and freeze, so you only need to dredge and deep fry before serving (10-15 minutes total time).
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