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Fried Macaroni Pizza Poppers

Course Appetizer
Cuisine American
Keyword Fried Macaroni Pizza Poppers
Prep Time 1 hour 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings 56 poppers
Calories 86kcal
Author Miranda Couse



  • 1 lb. elbow macaroni
  • 4 T. butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 1/4 tsp. garlic powder
  • 1 cup shredded colby jack cheese
  • 3 cups shredded mozzarella cheese
  • 5 oz. mini pepperoni slices
  • 1 cup Ragu Homestyle Thick and Hearty traditional sauce


  • 1 cup vegetable oil for frying
  • 3/4 cup all-purpose flour
  • salt and pepper to taste
  • 4 large eggs
  • 2 cups seasoned bread crumbs
  • Ragu Homestyle Thick and Hearty traditional sauce for dipping


  • Prepare macaroni according to the box instructions. Be sure to use a large saucepan. While the macaroni is cooking work on the next step.
  • In a medium saucepan, add in the butter. Let it melt completely while occasionally swirling the butter in the pan. That will prevent the solids from burning.
  • Add in the flour as soon as the butter is melted and stir. Let it cook for about 3 minutes, stirring frequently.
  • Remove from the heat and add in the milk gradually while stirring. I would start by adding small amounts so no clumping happens.
  • Once you get all the milk added and made sure it's smooth, add in the salt and pepper to taste and garlic. Stir.
  • Pour the mixture into the large saucepan you used to hold the macaroni. At this point my macaroni is hanging out in my strainer cooling down a bit so it's free.
  • Place over medium/low heat and add in both of the cheeses and stir. Keep stirring until the cheese is melted. Turn off the heat.
  • Add in the macaroni and mini pepperoni. Stir to coat the macaroni completely.
  • Spray a 9x13 baking pan with non-stick cooking spray.
  • Pour half of the macaroni mixture into the prepared pan and spread out.
  • Add all of the sauce on top of the layer of macaroni.
  • Pour the rest of the macaroni mixture on top. I placed 12 mounds of the mixture on top of the sauce and press it down. That helped keep the sauce in the center of the poppers.
  • Cover with plastic wrap and place in the fridge overnight. This will give it time to firm up and make it easy to slice.


  • Heat about 1 cup of vegetable oil into a fry pan over medium heat until it reaches between 335 and 345 degrees.
  • Have three shallow bowls laid out like an assembly line. Add the 3/4 cup of flour and salt and pepper into the first bowl. Stir to combine.
  • Add in the eggs into the second bowl. Whisk well to combine.
  • In the last bowl, add in the seasoned breadcrumbs.
  • Slice the macaroni into bite size pieces. I got 56 squares and a few scraps.
  • Roll the bite size macaroni square into the flour, then the egg mixture, and lastly into the breadcrumbs.
  • Place the breaded poppers onto a place, ready for frying.
  • Once the oil is ready, add about 4 - 5 poppers into the pan. Don't load the pan, otherwise our oil temp. will drop and we'll just have greasy poppers.
  • Let the poppers brown on each side. It will take about 2 - 3 minutes. I would check them often, because it could be quicker depending on the temperature of your oil.
  • Once the poppers are fried, place on a paper lined wire rack to drain.
  • Place the fried macaroni pizza poppers on a serving dish with a bowl of thick and hearty sauce for dipping.


Calories: 86kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 104mg | Potassium: 49mg | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.5mg