If you are a comfort food lover, you are in for an absolute treat with this recipe. Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe takes the beloved creamy mac and cheese to a whole new level by encasing it in a golden, crispy crust. Each bite delivers a delightful contrast between the crunchy outside and the luscious, gooey cheese and pasta inside. Whether you’re serving these at a party, a cozy family dinner, or just craving a special snack, this dish promises to satisfy your deepest comfort food cravings and become an instant favorite.
Ingredients You’ll Need
The magic of these fried mac and cheese balls lies in their simple, carefully chosen ingredients. Each one plays a vital role in creating the perfect balance of flavors, textures, and that irresistible golden crunch.
- Elbow macaroni: The classic pasta shape that holds onto the cheesy sauce beautifully.
- Unsalted butter: Adds richness and helps create a smooth roux for the cheese sauce.
- All-purpose flour: Used twice here – once to thicken the cheese sauce and again for coating the balls before frying.
- Whole milk: Makes the cheese sauce creamy and indulgent.
- Salt and black pepper: Essential for seasoning and bringing out all the tasty flavors.
- Garlic powder and onion powder: Subtle spices that add a warm undertone to the cheese sauce.
- Shredded cheddar cheese: Provides that classic mac and cheese flavor; divided to layer flavors inside and on top.
- Monterey Jack cheese: Melts smoothly and adds a mild, buttery flavor.
- Grated Parmesan cheese: Adds a sharp, nutty depth to the sauce.
- Eggs: Helps the breadcrumb coating stick perfectly to each ball.
- Panko breadcrumbs: Creates the extra crispy crust with a light texture.
- Italian seasoning, garlic powder, paprika: Flavorful additions to the breadcrumb mix for a savory punch.
- Vegetable oil: For deep frying to achieve that irresistible golden brown crust.
How to Make Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
Step 1: Cook the Macaroni
Start by boiling the elbow macaroni in salted water until it reaches that perfect al dente texture. This step ensures your pasta has just the right bite to hold up once fried, preventing any mushy results and setting the foundation for your fried mac and cheese balls.
Step 2: Prepare the Cheese Sauce
Using the same pot, melt the butter and whisk in the flour to make a roux, which thickens the sauce. Slowly add milk, whisking constantly until the sauce becomes velvety smooth and starts thickening. Add your seasonings and then stir in the cheeses gradually, creating a rich, creamy base that coats every piece of macaroni with luscious flavor.
Step 3: Combine and Chill
Mix the cooked macaroni into your cheesy sauce, then transfer everything into a baking dish. Don’t forget to sprinkle extra cheddar cheese on top for an added layer of cheesy goodness. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. Chilling helps the mixture firm up so it’s easier to shape and fry later.
Step 4: Form the Balls
Once chilled, scoop the mac and cheese mixture with a spoon or small ice cream scoop and roll it into neat, bite-sized balls. For extra firmness to prevent breakage during frying, pop the rolled balls in the freezer for 30 minutes. This step is a game-changer for maintaining that perfect shape as you fry.
Step 5: Bread the Balls
Set up a breading station with three dishes: flour, beaten eggs, and seasoned panko breadcrumbs. Roll each ball first in flour, then dip into the eggs, and finally cover with the flavorful breadcrumb mixture. Press the breadcrumbs gently to ensure they stick well—the secret to that satisfyingly crunchy shell.
Step 6: Fry to Golden Perfection
Heat enough vegetable oil to about 2-3 inches deep until it reaches the ideal frying temperature of 350-375°F (175-190°C). Fry the balls in batches, carefully turning them to get an even, irresistible golden brown crust that contrasts perfectly with the creamy interior. Drain on paper towels to soak up any excess oil.
How to Serve Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
Garnishes
To elevate your fried mac and cheese balls, sprinkle freshly chopped herbs like parsley or chives for a fresh color pop. A dusting of grated Parmesan can add an extra cheesy zing. You could also drizzle a bit of spicy aioli or a tangy marinara sauce for dipping to complement the richness.
Side Dishes
These fried delights pair wonderfully with crisp salads to balance the richness, such as a fresh arugula salad with lemon vinaigrette or crunchy coleslaw. For a heartier meal, serve alongside grilled veggies or roasted sweet potatoes—a perfect way to round out your meal.
Creative Ways to Present
Impress your guests by serving the fried mac and cheese balls on skewers paired with dipping sauces in small ramekins, turning them into fun finger foods. Alternatively, try stacking a few on a platter with colorful garnishes for a shareable appetizer that will disappear in minutes!
Make Ahead and Storage
Storing Leftovers
You can keep any leftover fried mac and cheese balls fresh by refrigerating them in an airtight container for up to 3 days. This makes for a perfect ready-to-eat snack or an easy addition to your next meal.
Freezing
These balls freeze beautifully. After shaping and breading, place them on a baking sheet to freeze individually for about 30 minutes, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months, allowing you to enjoy this comfort treat whenever the craving hits.
Reheating
To reheat, the best method is in an oven or air fryer at 350°F (175°C) until heated through and crispy again, usually about 10-15 minutes. Avoid microwaving as it can make the coating soggy and less enjoyable.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar, Monterey Jack, and Parmesan create a classic blend, you can experiment with mozzarella for extra stretch or gouda for a smoky touch. Just be sure to use good melting cheeses for the best results.
What’s the best oil for frying these balls?
Vegetable oil is ideal because of its high smoke point and neutral flavor, but you can also use canola or peanut oil. Just make sure the oil stays hot enough to fry the balls quickly without becoming greasy.
Can I bake the mac and cheese balls instead of frying?
Yes, baking is a healthier alternative. Coat the balls as usual and bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and crispy. The texture will be different but still delicious.
How do I know when the macaroni is cooked perfectly?
Cook the macaroni until al dente, meaning tender but still firm when bitten. This ensures it holds its shape well inside the cheese sauce and avoids a mushy final product.
Can I make these smaller or larger?
Definitely! Smaller balls make great finger snacks, while larger ones can serve as hearty appetizers or even a side dish. Just adjust frying time accordingly to get that perfect crispy outside and warm, cheesy inside.
Final Thoughts
There’s something truly special about Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe that makes it impossible to resist. The combination of crispy exterior with creamy, cheesy pasta inside is a match made in comfort food heaven. I can’t wait for you to try making these at home and sharing them with your favorite people. Trust me, once you do, they will instantly become one of your go-to crowd-pleasers and cozy day treats!
Print
Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 40 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Fried Mac and Cheese Balls recipe is the ultimate comfort food, featuring creamy, cheesy macaroni coated in a crispy breadcrumb crust and deep fried to golden perfection. Ideal as a snack or appetizer, these bite-sized balls deliver a satisfying crunch and rich, gooey center that’s hard to resist.
Ingredients
Mac and Cheese
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups (about 1 pound) shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For Frying
- Vegetable oil, about 4-6 cups
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 8-10 minutes or until al dente. Drain well and set aside.
- Make Roux: In the same pot (cleaned), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Add Milk: Gradually whisk in milk in 1/2 cup increments, ensuring smoothness before each addition. Continue whisking until sauce thickens, about 5-7 minutes.
- Season Sauce: Stir in salt, pepper, garlic powder, and onion powder. Adjust seasonings to taste.
- Melt Cheese: Reduce heat to low. Add 3 cups cheddar, Monterey Jack, and Parmesan cheeses gradually, stirring until fully melted and smooth.
- Combine Mac and Cheese: Stir cooked macaroni into cheese sauce until evenly coated.
- Chill Mixture: Pour mac and cheese into a 9×13 inch baking dish, spread evenly. Sprinkle remaining 1 cup cheddar cheese on top. Cover tightly with plastic wrap pressed onto surface to prevent skin. Refrigerate at least 4 hours or overnight.
- Prepare Baking Sheet: Line with parchment paper.
- Scoop and Shape: Using a tablespoon or small ice cream scoop, portion chilled mac and cheese and roll into balls 1-1.5 inches in diameter.
- Freeze Balls: Place balls on prepared sheet and freeze for at least 30 minutes for firmness.
- Set Up Breading Stations: In three shallow dishes, place flour, beaten eggs, and panko breadcrumb mixture (panko, Italian seasoning, garlic powder, paprika, salt, pepper).
- Bread Balls – Flour: Dredge each mac and cheese ball in flour, shaking off excess.
- Bread Balls – Egg: Dip floured ball in beaten eggs, letting excess drip off.
- Bread Balls – Breadcrumbs: Roll egg-coated ball in breadcrumb mixture, pressing gently to adhere.
- Repeat Breading: Continue process with remaining balls.
- Chill Breaded Balls: Refrigerate breaded balls for at least 30 minutes before frying.
- Heat Oil: Pour vegetable oil into a deep pot or Dutch oven 2-3 inches deep. Heat to 350-375°F (175-190°C) over medium-high heat.
- Fry Balls: Fry balls in batches without overcrowding for 2-3 minutes per side until golden brown and crispy, flipping as needed.
- Drain Excess Oil: Remove fried balls with slotted spoon and place on paper towels to drain.
- Serve: Serve hot and crispy immediately for best texture and flavor.
Notes
- For best results, chill the mac and cheese mixture overnight before forming balls to prevent them from falling apart during frying.
- Freezing the shaped mac and cheese balls before breading helps them hold their shape better when frying.
- Use a thermometer to maintain consistent oil temperature for even frying and to avoid greasy or undercooked balls.
- Leftover mac and cheese balls can be reheated in an air fryer or oven to retain crispiness.
- You can substitute cheeses to your preference, but a mix of cheddar, Monterey Jack, and Parmesan gives great flavor and meltability.
