Mac and Cheese Bacon Spinach

These Mac and Cheese Bacon Spinach Poppers are the ultimate bite-sized treat when you want something creamy cheesy and completely addictive for parties or a special snack. The crispy coating on the outside gives way to gooey mac and cheese filling, with smoky bacon and the freshness of spinach adding layers of flavor. They look impressive on a platter and always disappear fast whenever I serve them for game night or casual get-togethers.

The first time I served these poppers at a family barbecue was the moment I knew they would be requested all year long. Watching everyone reach for seconds and thirds made all the effort worthwhile.

Ingredients

• Elbow macaroni: small shape helps the mixture hold together when forming poppers Try to use good quality pasta that cooks al dente
• Sharp cheddar cheese: brings a tangy depth and full flavor Go for block cheese and shred it yourself for best melting
• Whole milk: keeps the sauce creamy and rich Avoid low fat or skim for maximum flavor
• Unsalted butter: provides smoothness while letting you control the saltiness
• All purpose flour: thickens the cheese sauce and is also used for the coating
• Ground black pepper: gives a gentle warmth Choose freshly ground for best aroma
• Salt: highlights all the flavors Use kosher salt if you have it
• Bacon: delivers a smoky crunch and meatiness Crisp the bacon well then finely chop for even distribution
• Fresh spinach: adds a pop of color and freshness Pick baby spinach for tender leaves and bright flavor
• Eggs: are needed for binding the coating to the poppers Use large eggs for decent volume
• Panko breadcrumbs: make the crust super crispy Choose the Japanese style for extra crunch
• Paprika: brings warmth and enhances the coating color Try smoked paprika for extra depth
• Garlic powder: infuses the crust with savory notes
• Vegetable oil: is best for frying Use peanut oil or canola for neutral flavor and high smoke point

Instructions

Cook the Macaroni:

Bring a pot of salted water to a rolling boil and cook the elbow macaroni until just al dente Check by tasting a piece at the lower end of the package timing Drain thoroughly and transfer to a large bowl to halt cooking

Make the Cheese Sauce:

In a medium saucepan melt the butter over medium heat Once it bubbles whisk in the flour and keep stirring for a full minute This step removes any raw flour taste Slowly add the milk in a thin stream whisking steadily until the mixture is completely smooth and starts to thicken This usually takes about two minutes

Blend in Cheese and Flavorings:

Turn the heat to low Stir in the shredded sharp cheddar cheese salt and pepper Mix until the cheese is just melted and the sauce is creamy Lumps should be worked out gently to keep the sauce smooth

Combine Pasta Bacon and Spinach:

Add cooked macaroni chopped crispy bacon and finely chopped fresh spinach directly into the sauce Stir with a spatula until absolutely everything is coated evenly This mixture should look quite thick

Cool and Firm:

Spoon the cheesy pasta mixture out onto a baking sheet lined with parchment paper Spread it into a single layer to speed up cooling Place in the refrigerator for at least thirty minutes which helps it firm up enough to shape into balls

Shape the Poppers:

Once well chilled use your hands or a small scoop to portion and roll the mixture into balls about one and a half inches across You should get twenty poppers Try to compact them gently so they hold together

Prepare the Coating Station:

Set up three shallow bowls One with all purpose flour another with beaten eggs and the third with panko breadcrumbs mixed with paprika and garlic powder This is the key to the crispy crust

Coat Each Popper:

Roll each ball in flour to lightly dust entirely Dip it next into the beaten eggs to moisten every surface Then roll in the spiced panko breadcrumbs pressing gently to get an even thick layer all over

Heat the Oil:

Pour about two inches of vegetable oil into a deep skillet or heavy bottomed pot Set over medium high heat and bring the oil temperature up to three hundred fifty degrees Fahrenheit Use a thermometer for accuracy

Fry to Perfection:

Gently lower the coated poppers into the hot oil in small batches so the temperature does not drop Let them fry two to three minutes until each one is deeply golden and crispy Use a slotted spoon to remove and drain on a paper towel lined plate

Serve Warm:

Arrange the freshly fried poppers on a serving platter Offer them up hot with your favorite dipping sauce such as ranch or spicy ketchup They are best enjoyed immediately for maximum crunch and creaminess

Save

I love how the panko coating always gives these poppers a satisfying crunch every time That magical golden shell and the way the cheese pulls when you bite in reminds me so much of cozy evenings with my siblings when we tried to outdo each other on who could make the best snack platter

Storage Tips

Let any leftover poppers cool completely and then tuck them in an airtight container Refrigerate for up to three days Reheat them in a hot oven on a baking rack so the bottoms get crispy again Do not use the microwave as the coating softens quickly

Ingredient Substitutions

If you do not eat pork smoked turkey bacon or vegetarian bacon works just as well You can also swap the cheddar cheese for Monterey Jack or a spicy pepper cheese for a fun twist Gluten free flour and panko are easy options if you have dietary restrictions

Serving Suggestions

Serve these poppers as a game day snack appetizer for holiday parties or even for movie night with family I sometimes set them out with a platter of fresh vegetables and chipotle mayo dip for balance They are also a hit inside lunchboxes

Cultural and Historical Context

Mac and cheese bites have taken on new life in the American appetizer scene combining southern comfort with modern party appeal Adding bacon and spinach makes them feel homemade and upscale at the same time The idea of deep frying stuffed pasta has roots in Italian and American snack traditions

Seasonal Adaptations

Substitute baby kale or arugula when spinach is not in season for a hint of peppery green Use smoked cheese for a wintery version with extra depth Add a little diced jalapeno in summer for heat and garden freshness

Success Stories

Once I made a double batch for a friends birthday picnic and everyone was convinced they were straight from a trendy food truck My aunt who usually avoids fried food could not resist these and took home the leftovers There are never any left for long

Freezer Meal Conversion

You can freeze shaped and coated uncooked poppers in a single layer then transfer them to a freezer bag When ready to enjoy fry directly from frozen adding about one minute to the cooking time This makes last minute entertaining a breeze

Save

Make these poppers for your next gathering and watch them disappear Enjoy each bite knowing you created the perfect crunchy creamy snack.

Recipe FAQ

→ Can I prepare these poppers ahead of time?

Yes, you can shape the poppers and refrigerate them before frying. Fry just before serving for crispiness.

→ Is it possible to bake instead of fry?

Baking at 425°F for 15–18 minutes yields a lighter, but still crispy result.

→ Can I substitute other cheeses?

Try blending mozzarella or gouda with cheddar for different flavor and texture profiles.

→ What dipping sauces pair best?

Serve with ranch, spicy ketchup, chipotle mayo, or barbecue sauce to complement savory flavors.

→ How can I make these vegetarian?

Omit bacon and increase spinach for a hearty, meat-free version with added greens.

→ Can leftovers be stored and reheated?

Keep in an airtight container in the fridge and reheat in an oven to restore crispiness.