Description
Fried Mac and Cheese Balls are the ultimate comfort snack combining creamy, cheesy macaroni with a golden, crispy crust. Perfect as an appetizer or party treat, these bite-sized balls are gooey on the inside and crunchy on the outside, customizable to suit any taste and easy to make ahead for convenience.
Ingredients
Scale
Mac and Cheese Base
- 8 oz elbow macaroni or small pasta shapes
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt, to taste
- Pepper, to taste
- Optional: garlic powder or paprika, to taste
Breading and Frying
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- Salt and pepper, a pinch for seasoning breadcrumbs
- Vegetable or canola oil, for frying
Instructions
- Prepare the Mac and Cheese Base: Cook your macaroni until al dente, then drain well. In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for about 1 minute. Slowly add milk while whisking continuously until the mixture thickens. Remove from heat and stir in shredded cheddar and mozzarella until fully melted and smooth. Season with salt, pepper, and optional spices. Combine the cheese sauce with cooked pasta and let the mixture cool completely to firm up.
- Shape the Mac and Cheese Balls: Once cooled, scoop out small portions of the mac and cheese mixture and roll them between your palms to form tight, uniform balls about the size of a golf ball. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up further, which helps keep them from falling apart during frying.
- Bread the Balls: Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt and pepper. Roll each ball first in flour, then dip into the beaten eggs, and finally coat generously with the seasoned breadcrumbs to create a crunchy outer shell.
- Fry Until Golden and Crispy: Heat oil in a deep fryer or a deep pan to 350°F (175°C). Fry the mac and cheese balls in batches, avoiding overcrowding the pan. Cook each batch for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
- Serve Warm and Enjoy: Serve the fried mac and cheese balls immediately while they are hot, crispy on the outside, and gooey inside. Pair them with your favorite dipping sauces such as marinara, ranch, spicy sriracha mayo, or honey mustard for added flavor.
Notes
- Chill the mac and cheese mixture thoroughly before shaping to prevent the balls from breaking.
- For an extra crispy crust, double coat the balls by repeating the egg and breadcrumb step before frying.
- Maintain oil temperature around 350°F (175°C) using a thermometer for even cooking and to avoid sogginess.
- Fry in small batches to retain oil temperature and ensure crispiness.
- Using a blend of cheeses with sharp flavor and good meltability creates the best texture and taste inside.
Nutrition
- Serving Size: 3 balls (approximate)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 75mg