Save A fun, bold appetizer featuring creamy pumpkin macaroni and cheese with a spicy buffalo kick, coated, fried, and served on sticks—perfect for parties or game day.
I first made these for a fall tailgate, and they quickly became the star of the snack table. The crispy coating and spicy cheesy filling get rave reviews every time.
Ingredients
- Pasta & Pumpkin: 2 cups elbow macaroni, 1 cup canned pumpkin purée
- Cheese Sauce: 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup whole milk, 1 1/2 cups shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Buffalo Sauce: 1/3 cup hot buffalo sauce, 2 tablespoons unsalted butter, melted
- Coating: 1 cup all-purpose flour, 2 large eggs, beaten, 1 1/2 cups panko breadcrumbs
- For Frying: Vegetable oil, for deep frying
- Garnish & Serving: 1/4 cup crumbled blue cheese (optional), chopped chives or green onions (optional), extra buffalo sauce for dipping, 24 lollipop or popsicle sticks
Instructions
- Cook Pasta:
- Cook the macaroni in salted boiling water until al dente. Drain and set aside.
- Prepare Cheese Sauce:
- In a saucepan over medium heat, melt the butter. Stir in flour and cook for 1 minute. Gradually whisk in milk. Cook until thickened, about 2–3 minutes.
- Add Cheese & Pumpkin:
- Add cheddar cheese, Parmesan, garlic powder, smoked paprika, salt, and pepper. Stir until cheese is melted and sauce is smooth. Remove from heat. Stir in pumpkin purée until fully incorporated.
- Mix Pasta & Sauce:
- Add the cooked pasta and mix until evenly coated.
- Add Buffalo Sauce:
- In a small bowl, combine buffalo sauce with melted butter. Stir into the pumpkin mac and cheese.
- Chill Mixture:
- Transfer mixture to a baking dish, spread evenly, and chill in the refrigerator for 1–2 hours (or freeze for 30 minutes) until firm.
- Shape Pops:
- Using a spoon or small ice cream scoop, portion and shape the chilled mixture into balls (about 2 tablespoons each). Insert a stick into each ball.
- Coat Pops:
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each mac pop in flour, dip in egg, then coat with panko. Place on a baking sheet.
- Fry:
- Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry mac pops in batches, turning occasionally, until golden and crispy (2–3 minutes). Remove with a slotted spoon and drain on paper towels.
- Garnish & Serve:
- Garnish with blue cheese and chives if desired. Serve warm with extra buffalo sauce for dipping.
Save My family loves making these together, from shaping the pops to dipping them in crunchy panko. They're a hit for game night and holiday parties alike.
Required Tools
Saucepan, large pot, mixing bowls, baking dish, slotted spoon, deep-frying thermometer, paper towels, lollipop or popsicle sticks
Allergen Information
Contains: Wheat (gluten), milk (dairy), eggs. Always check labels for store-bought ingredients.
Nutritional Information
Calories: 145, Total Fat: 7 g, Carbohydrates: 15 g, Protein: 5 g (per serving)
Save Serve these spicy, cheesy pops fresh for the crispiest bite. They're sure to be the highlight of your next gathering!
Recipe Guide
- → How can I make these less spicy?
Reduce buffalo sauce or use a mild wing sauce for a gentler flavor.
- → What is the best way to shape the mixture?
Chill the macaroni mixture until firm, then use a spoon or small scoop for consistent ball sizes.
- → Can I bake instead of fry?
Arrange pops on a baking sheet, spray with oil, and bake at 400°F (200°C) for 15–20 minutes, turning once.
- → What dipping sauce pairs well?
Serve with extra buffalo sauce, ranch, or blue cheese dressing for flavor contrast.
- → Are there gluten-free alternatives?
Use gluten-free pasta, flour, and panko breadcrumbs, but check all labels for allergen safety.
- → Can I prepare them ahead for parties?
Shape and coat the pops ahead, refrigerate, and fry or bake just before serving for best texture.