Crispy on the outside, creamy on the inside, these Fried Mac and Cheese Balls are the ultimate comfort food snack! Perfect for parties, game days, or just satisfying your cheesy cravings, these bite-sized delights are a crowd-pleaser. Made with a rich mac and cheese filling, coated in a crispy breadcrumb layer, and fried to golden perfection, they’re impossible to resist. Let’s dive into this delicious recipe!

Why You’ll Love This Recipe

Crispy and Creamy: The perfect combination of a crunchy exterior and a gooey, cheesy center.
Easy to Make: Simple ingredients and straightforward steps.
Crowd-Pleasing: A hit at parties, potlucks, and family gatherings.
Versatile: Serve as an appetizer, snack, or even a fun side dish.

Ingredients Breakdown:

For the macaroni and cheese:

1 cup elbow macaroni: The classic base of any mac and cheese, providing that familiar texture.
2 tbsp butter: For richness and flavor in the sauce.
2 tbsp all-purpose flour: Used to make the roux, which thickens the cheese sauce.
1 cup whole milk: Creates a creamy texture for the cheese sauce.
2 cups shredded cheddar cheese: The melty, sharp cheese that gives this dish its classic flavor.
1/2 cup grated Parmesan cheese: Adds a savory, umami kick to the cheese sauce.
Salt and pepper to taste: Essential for seasoning and balancing the flavors.

For the breading:

1 cup breadcrumbs: Provides a crispy outer coating for the mac and cheese balls.
1/4 cup grated Parmesan cheese: Adds a flavorful crisp to the outer crust.
1/2 tsp garlic powder: Enhances the flavor with a subtle garlic taste.
1/2 tsp paprika: Gives a hint of smokiness and color to the breading.
Salt and pepper to taste: For seasoning the breading.
2 large eggs: Used to bind the breading and help it stick to the mac and cheese balls.
1/4 cup all-purpose flour: For dredging and ensuring the breading stays on the balls.
Vegetable oil for frying: For frying until crispy and golden brown.

Tips and Tricks

Chill the Mixture: Letting the mac and cheese cool completely makes it easier to shape into balls.
Even Coating: Press the breadcrumbs firmly onto the balls to ensure they stick well.
Baking Option: For a healthier version, bake the balls at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Double the Batch: These freeze well, so make extra for later!

Variations and Customizations

Spicy Version: Add diced jalapeños or a pinch of cayenne pepper to the mac and cheese mixture.
Bacon Lovers: Mix in crumbled cooked bacon for a smoky twist.
Gluten-Free: Use gluten-free flour and breadcrumbs for a gluten-free version.
Extra Cheesy: Add a cube of mozzarella cheese inside each ball for a gooey surprise.

Pairing Suggestions

Dips: Serve with marinara sauce, ranch dressing, or spicy aioli.
Sides: Pair with a fresh green salad, coleslaw, or buffalo wings.
Drinks: Enjoy with a cold beer, iced tea, or a glass of white wine.

Storage Instructions

Refrigerator: Store leftover mac and cheese balls in an airtight container for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or in an air fryer for 5-7 minutes.
Freezing: Freeze unbaked breaded balls on a baking sheet, then transfer to a freezer bag. Fry or bake from frozen, adding a few extra minutes to the cooking time.

Fried Mac and Cheese Balls

Author: easysweetmeal
Total Time: 50 minutes
Yield: 20-24 balls 1x

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Description

These Fried Mac and Cheese Balls are crispy on the outside with a gooey, cheesy center—perfect bite-sized comfort food. Served with marinara or your favorite dipping sauce, they’re sure to be a crowd-pleaser!

Ingredients

Scale

For the Mac and Cheese:

1 cup elbow macaroni (the classic choice for mac and cheese)
2 tbsp butter (for a rich, creamy base)
2 tbsp all-purpose flour (to thicken the cheese sauce)
1 cup whole milk (for a smooth, creamy texture)
2 cups shredded cheddar cheese (for that classic cheesy flavor)
½ cup grated Parmesan cheese (adds a savory, nutty taste)
Salt and pepper to taste (to season)

For the Breading:

1 cup breadcrumbs (for a crispy coating)
¼ cup grated Parmesan cheese (adds extra cheesiness)
½ tsp garlic powder (for a savory kick)
½ tsp paprika (adds a hint of smokiness)
Salt and pepper to taste (to season)
2 large eggs, beaten (helps the breadcrumbs stick)
¼ cup all-purpose flour (for the first coating layer)
Vegetable oil for frying (enough to fill a pan or fryer about 2 inches deep)

Instructions

Make the Mac and Cheese:

Cook the elbow macaroni according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk until the mixture is smooth and thickened, about 3-4 minutes.
Stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth. Season with salt and pepper.
Mix the cooked macaroni into the cheese sauce. Let the mixture cool for about 30 minutes, or until firm enough to handle.

Form the Mac and Cheese Balls:

Once the mixture has cooled, scoop out portions and roll them into 1-inch balls.
If the mixture is too soft, refrigerate for 15 minutes to firm up.

Prepare the Breading:

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Roll each mac and cheese ball first in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.

Fry the Mac and Cheese Balls:

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully drop the balls into the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown and crispy.
Remove with a slotted spoon and drain on a paper towel-lined plate.

Serve and Enjoy:

Serve the crispy mac and cheese balls hot with marinara sauce, ranch dressing, or your favorite dipping sauce.

Notes

For a glossy finish, brush the balls with melted butter before breading.
If you don’t have breadcrumbs, use crushed crackers or panko for extra crunch.
Always taste and adjust the seasoning of the mac and cheese mixture before shaping.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American