Fried Mac and Cheese Balls

Last summer my friend Sarah brought these golden orbs to a potluck and I literally hovered near the platter until I had tasted three. She laughed and said the secret was patience during the chilling step. I went home that night with the recipe scribbled on a napkin.

My first batch fell apart in the oil because I rushed the refrigeration. The macaroni mixture needs to be completely firm almost like cold butter before you start shaping. Now I always make the cheese sauce the night before and let it transform overnight in the fridge.

Ingredients

• Elbow macaroni: The classic shape that holds cheese sauce beautifully in every curve
• Unsalted butter: Gives you control over the final salt level since cheese already brings plenty
• All purpose flour: Creates the roux base that thickens your cheese sauce into velvety perfection
• Whole milk: The extra fat content makes a noticeably creamier sauce than low fat versions
• Sharp cheddar cheese: The sharpness cuts through the richness and actually tastes more cheesy
• Mozzarella cheese: Adds that incredible stretch factor when you bite into a hot ball
• Panko breadcrumbs: Larger flakes create an irresistibly light and crispy coating
• Vegetable oil: Neutral flavor lets the cheese shine while providing the perfect fry temperature

Instructions

Cook the pasta:

Boil macaroni until just slightly underdone since it will cook more during frying and you want texture not mush.

Build your cheese sauce:

Melt butter and whisk in flour for one minute until bubbly then slowly stream in milk while stirring constantly.

Add the cheeses:

Remove from heat before stirring in shredded cheeses so they melt smoothly without separating or getting grainy.

Combine and chill:

Fold pasta into the sauce spread it thin on a baking sheet and let it firm up in the refrigerator for at least two hours.

Shape the balls:

Scoop about two tablespoons of the cold mixture and roll between your palms keeping hands slightly moist to prevent sticking.

Set up breading stations:

Arrange three shallow bowls with flour egg wash and panko so you can move efficiently through the coating process.

Coat each ball:

Roll in flour first then egg then panko pressing gently to help the crumbs adhere evenly all around.

Heat the oil:

Bring two inches of vegetable oil to 350 degrees and maintain this temperature for even golden browning.

Fry to perfection:

Cook in batches for two to three minutes turning occasionally until they are deeply golden all over.

Drain and serve:

Let them rest on paper towels for just a minute then serve while still incredibly hot inside.

Save

My nephew turned his nose up at mac and cheese until he saw these at a family gathering. Something about the finger food format made it exciting and he ate five in a row. Now he asks for fried mac balls whenever he visits.

Make Ahead Magic

You can form and bread the balls up to 24 hours before frying. Arrange them on a parchment lined baking sheet cover loosely and refrigerate. This actually helps the coating set better and makes frying day much less stressful.

Freezing Instructions

Flash freeze the breaded balls on a tray until solid then transfer to freezer bags for up to three months. They go straight from freezer to hot oil adding just a minute or two to the cooking time. This is honestly a game changer for last minute guests.

Perfect Dipping Sauces

Marinara sauce cuts through the richness while ranch adds a cool creamy contrast. Spicy ketchup brings a sweet heat that surprises people in the best way. My personal favorite is a quick garlic aioli that takes two minutes to whisk together.

• Mix sriracha into mayo for an instant spicy dip
• Whisk maple syrup into ketchup for a sweet and smoky option
• Combine equal parts honey mustard and BBQ sauce

Save

Every time I make these I remember why comfort food became such a powerful concept. Sometimes food really is just about joy.

Recipe Questions & Answers

→ How do I get the balls crispy outside and creamy inside?

Chilling the macaroni and cheese mixture before shaping helps it hold together during frying, ensuring a crisp coating while keeping the inside creamy.

→ What cheeses work best for these balls?

Using a sharp cheddar combined with mozzarella provides a balance of flavor and smooth meltiness, but you can experiment with other cheese blends.

→ Can I prepare these in advance?

Yes, you can make the balls ahead, freeze them, and fry directly from frozen by adding a couple more minutes to the cooking time.

→ What oil is best for frying?

Vegetable oil with a high smoke point is ideal for deep frying to achieve a golden, evenly cooked exterior.

→ Any tips for seasoning the balls?

Add spices like cayenne pepper to the cheese mixture or breadcrumbs for a spicy kick and enhanced flavor.