Description
These Fried Mac and Cheese Balls combine creamy, cheesy macaroni with a crispy golden breadcrumb coating, making them the ultimate comfort food. Perfect as a snack, appetizer, or party treat, they deliver crunchy, cheesy goodness in every bite.
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
Frying
- Vegetable oil, for frying (about 4-6 cups)
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, usually about 8-10 minutes, or until al dente. Drain the macaroni well and set aside.
- Make Roux: In the same pot (wipe clean first), melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Prepare Cheese Sauce: Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken, about 5-7 minutes.
- Season Sauce: Stir in salt, black pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed.
- Melt Cheese: Reduce heat to low. Gradually add 3 cups shredded cheddar cheese, Monterey Jack cheese, and Parmesan cheese, stirring constantly until fully melted and smooth.
- Mix Macaroni and Cheese Sauce: Add cooked macaroni to the cheese sauce and stir until well coated.
- Chill Mac and Cheese: Pour mac and cheese into a 9×13 inch baking dish and spread evenly. Sprinkle remaining 1 cup cheddar cheese on top. Cover tightly with plastic wrap pressed onto the surface to prevent skin. Refrigerate at least 4 hours or overnight.
- Form Balls: Line a baking sheet with parchment paper. Using a tablespoon or small ice cream scoop, scoop chilled mac and cheese portions and roll into balls about 1-1.5 inches in diameter. Place on baking sheet.
- Freeze Balls (Optional): For firmer balls that hold together better during frying, freeze balls on baking sheet at least 30 minutes.
- Prepare Breading Stations: Set up three shallow dishes: one with flour, second with beaten eggs, third with panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Bread Balls – Flour: One at a time, coat each mac and cheese ball in flour, shaking off excess.
- Bread Balls – Egg: Dip floured ball into beaten eggs, letting excess drip off.
- Bread Balls – Breadcrumbs: Roll egg-coated ball in seasoned panko breadcrumbs, pressing gently to adhere. Ensure entire ball is coated. Repeat for all balls.
- Chill Breaded Balls: For best results, refrigerate breaded balls at least 30 minutes before frying.
- Heat Oil: Pour vegetable oil 2-3 inches deep into a deep pot or Dutch oven and heat over medium-high until 350-375°F (175-190°C).
- Fry Balls: Carefully add breaded balls to hot oil in batches, avoiding overcrowding. Fry 2-3 minutes per side until golden brown and crispy. Flip carefully with slotted spoon as needed.
- Drain: Remove fried balls and place on paper towel-lined plates to drain excess oil.
- Serve: Serve immediately while hot and crispy.
Notes
- Freezing the mac and cheese balls before breading or frying helps them hold their shape better and prevents breaking apart in hot oil.
- Make sure the oil temperature stays consistent between 350-375°F for optimal frying results and to avoid greasy or undercooked balls.
- To avoid skin forming on the mac and cheese, press plastic wrap directly onto the surface when chilling.
- You can experiment with different cheese blends based on your preferences for richer or sharper flavors.
- Leftover fried mac and cheese balls can be reheated in an oven at 350°F for 10 minutes to maintain crispiness.
