Crispy Fried Mac and Cheese Balls

Name: Crispy Fried Mac and Cheese Balls
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 12 portions
Cuisine: American
Ingredients: 2 cups elbow macaroni; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk (whole); 2 cups cheddar cheese (shredded); 1 cup mozzarella cheese (shredded); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups panko breadcrumbs; 1 cup all-purpose flour; 3 eggs (beaten); 1 litre vegetable oil (for frying)

110 min 12 portions Medium

All Recipes

Indulge in these crispy fried mac and cheese balls, perfect for appetizers or snacks. They're cheesy, crunchy, and utterly irresistible.

Prep

30 min

Cook

20 min

Total

110 min

Servings

Difficulty

Medium

Fried mac and cheese balls are a delightful twist on a classic comfort food, turning creamy mac and cheese into a crispy, bite-sized snack. Perfect for parties, game days, or just a treat-yourself moment, these golden delights are crunchy on the outside and creamy on the inside. This recipe works because it combines the rich, cheesy goodness of traditional mac and cheese with a crispy, savoury coating that elevates the dish into a truly irresistible indulgence. Whether you're a cheese lover or just looking for a new way to enjoy a beloved favourite, these mac and cheese balls are a must-try.

Ingredients

Servings

For the mac and cheese

For the coating

Instructions

Cook the pasta

Boil the elbow macaroni in salted water until al dente, then drain and set aside.

Pro tip: Rinse the pasta with cold water to stop the cooking process.

Make the cheese sauce

In a saucepan, melt butter over medium heat, add flour, and whisk for 1 minute. Gradually add milk and stir until thickened. Remove from heat and stir in cheeses, salt, and pepper until smooth.

Pro tip: Use freshly grated cheese for better melting.

Combine pasta and sauce

Mix the cooked macaroni with the cheese sauce until thoroughly combined. Transfer to a baking dish and refrigerate for at least 1 hour.

Pro tip: Cooling helps the mixture firm up, making it easier to shape.

Shape the balls

Once chilled, scoop the mac and cheese mixture and form into balls about the size of a golf ball.

Pro tip: Wet your hands slightly to prevent sticking.

Prepare the coating

Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls.

Pro tip: Add a pinch of salt to the panko for extra flavour.

Coat the balls

Roll each ball in flour, dip in eggs, and coat with breadcrumbs. Place on a baking sheet and freeze for 15 minutes.

Pro tip: Freezing helps the coating adhere better and ensures even frying.

Heat the oil

In a deep pot, heat vegetable oil to 175°C (350°F).

Pro tip: Use a thermometer to maintain consistent oil temperature.

Fry the balls

Fry the balls in batches for 3-4 minutes or until golden brown. Drain on paper towels.

Pro tip: Avoid overcrowding the pot to maintain oil temperature.

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Tips & Tricks

Ensure the mac and cheese mixture is well-chilled for easier shaping.
Use a thermometer to maintain oil temperature for even frying.
Freeze shaped balls briefly before frying to help them hold their shape.

Serving Suggestions

Serve these mac and cheese balls hot with a side of marinara sauce or your favourite dipping sauce for an extra layer of flavour. They pair wonderfully with a crisp, cold beer or a refreshing iced tea. To make ahead, you can prepare and freeze the balls before frying them. Store them in an airtight container in the freezer for up to a month. When ready to serve, fry them directly from frozen, adding a few extra minutes to the frying time.

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