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
Scale
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.
