Fried mac and cheese balls
Fried mac and cheese balls are the ultimate comfort snack! Imagine creamy, cheesy macaroni tucked inside a crispy, golden shell that’s fried to perfection. Each bite gives you a fun…
Tip: save now, cook later.Fried mac and cheese balls are the ultimate comfort snack! Imagine creamy, cheesy macaroni tucked inside a crispy, golden shell that’s fried to perfection. Each bite gives you a fun crunch followed by warm, gooey cheese and pasta that just feels like a big, happy hug for your taste buds.
I love making these when I need something a little extra special but still quick and easy. They’re great for sharing and always disappear fast at parties or family gatherings. My little tip is to chill the mac and cheese before shaping the balls – it helps them hold together better when you fry them up. Plus, a little sprinkle of paprika or your favorite dipping sauce can make them even better!
For me, fried mac and cheese balls are the kind of treat that brings back memories of cozy nights and good times with friends. They’re perfect with a cold drink and some laughs, or as a fun appetizer anytime you want to make people smile. Trust me, once you try these, they’ll be your go-to snack for all the good vibes!
Key Ingredients & Substitutions
Elbow Macaroni: This small pasta works best for holding cheese and shaping balls. You could use other short pasta like shells or cavatappi if needed.
Cheddar & Mozzarella Cheese: Sharp cheddar gives bold flavor, while mozzarella adds meltiness. Try gouda, Monterey Jack, or a mix for a twist.
Butter, Flour & Milk (for Sauce): These make a classic cheese sauce base. Use any milk you prefer—whole milk is richest, but 2% works fine too.
Panko Breadcrumbs: These give the balls their crispy exterior. If unavailable, regular breadcrumbs or crushed crackers can work, but panko’s crunch is best.
Eggs & Flour (for Coating): Essential for a sturdy, golden crust. For an egg-free option, try a batter made with flour and water or plant-based milk.
How Do You Shape and Fry the Perfect Mac and Cheese Balls?
Getting the balls to hold together without bursting in the oil is key. Here’s how I do it:
- Chill the Mac and Cheese: Cool the mixture completely, then refrigerate for a couple of hours. This firms it up so it’s easier to shape.
- Shape Gently: Use a scoop or spoon to portion, then gently roll in your hands to avoid breaking.
- Coat Thoroughly: Dip each ball in flour first, then egg, and finally panko. This triple layer helps seal in the cheese while frying.
- Oil Temperature: Keep the oil at around 350°F (175°C). Too hot, and outside burns before inside heats; too cool, and balls soak up oil.
- Fry in Batches: Avoid crowding the pot so oil temperature stays steady and balls cook evenly.
Following these tips will give you crispy, golden shells with gooey cheesy centers that everyone will love!
Equipment You’ll Need
- Large pot – to cook the macaroni evenly without sticking.
- Medium saucepan – perfect for making the cheese sauce smoothly.
- Whisk – helps keep the cheese sauce creamy and lump-free.
- Baking sheet or tray – for chilling the mac and cheese balls before frying.
- Deep fryer or heavy-bottomed pot – to fry the balls safely and keep oil temperature steady.
- Slotted spoon – makes it easy to lift the balls out of hot oil without splashing.
- Paper towels – to drain excess oil after frying, keeping the balls crispy.
Flavor Variations & Add-Ins
- Add cooked bacon or ham bits for a smoky, meaty twist that pairs well with cheddar.
- Mix in chopped jalapeños or a pinch of cayenne for a spicy kick that livens up the cheese.
- Swap out cheddar for pepper jack or spicy cheese to make it a little bolder in flavor.
- Fold in tiny cooked broccoli or spinach pieces to sneak in some greens without changing texture.
Fried Mac and Cheese Balls
Ingredients You’ll Need:
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 cup all-purpose flour (for coating)
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the mac and cheese, plus 2 hours of chilling time to let it firm up before frying. Frying will take another 10-15 minutes depending on batch size. Overall, plan for about 2.5 to 3 hours total including chilling and cooking.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just tender (al dente). Drain well and set aside.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and continue to whisk until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded cheddar and mozzarella until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
3. Combine and Chill:
Stir the cooked macaroni into the cheese sauce until fully coated. Let it cool to room temperature, then cover and refrigerate for at least 2 hours so it firms up and is easier to shape.
4. Shape and Coat the Balls:
Using your hands or a scoop, form the chilled mac and cheese into balls about 1.5 to 2 inches in diameter. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each ball first in the flour, then dip in egg, and finally coat with breadcrumbs, making sure each ball is well covered.
5. Fry the Mac and Cheese Balls:
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the balls in batches for 2-3 minutes or until golden brown and crispy all over. Drain the fried balls on paper towels to remove excess oil.
6. Serve:
Sprinkle with chopped fresh parsley for a pop of color and serve hot with your favorite dipping sauce. Enjoy the crispy outside and creamy cheesy inside!
Can I Use Frozen Mac and Cheese to Make These Balls?
Yes! Just make sure to thaw the mac and cheese fully in the fridge and pat it dry if it’s extra moist before shaping and coating. This helps prevent soggy balls and keeps them crispy when fried.
How Do I Store Leftover Fried Mac and Cheese Balls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or air fryer to keep the exterior crispy, rather than microwaving which can make them soggy.
Can I Bake Instead of Frying?
Absolutely! Bake the coated mac and cheese balls at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy. Baking is a lighter option but won’t be quite as crunchy as frying.
What Dipping Sauces Work Well?
Try ranch, spicy marinara, honey mustard, or a simple garlic aioli. These sauces complement the rich, cheesy flavor perfectly and add extra enjoyment.