Fried Mac and Cheese Balls (Printable)

Bite-sized golden balls with creamy cheese filling and a crispy fried exterior, ideal for snacks or appetizers.

# What You Need:

→ For the Macaroni and Cheese

01 - 1 1/2 cups elbow macaroni, uncooked
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1 1/2 cups sharp cheddar cheese, shredded
06 - 1/2 cup mozzarella cheese, shredded
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper

→ For Forming and Frying

09 - 2 large eggs
10 - 1 tablespoon milk
11 - 1 1/2 cups panko breadcrumbs
12 - 1/2 cup all-purpose flour
13 - Vegetable oil, for frying

# Steps:

01 - Cook the macaroni according to package instructions. Drain thoroughly and set aside.
02 - In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to create a smooth paste.
03 - Gradually whisk in the milk and cook until thickened, about 2–3 minutes. Stir in the cheddar and mozzarella cheeses until completely melted and smooth. Season with salt and pepper.
04 - Add cooked macaroni to the cheese sauce, stirring to coat evenly. Spread the mixture onto a baking sheet and refrigerate for at least 2 hours, or until firm enough to handle.
05 - Once chilled, scoop about 2 tablespoons of macaroni mixture and roll into balls. Place on a parchment-lined tray.
06 - Arrange three shallow bowls: place flour in the first bowl, whisk eggs with 1 tablespoon milk in the second bowl, and place panko breadcrumbs in the third bowl.
07 - Roll each ball in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with panko breadcrumbs. Repeat for all balls.
08 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
09 - Fry the balls in batches for 2–3 minutes, turning occasionally until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
10 - Serve hot with your favorite dipping sauce such as marinara, ranch, or spicy ketchup.

# Expert Advice:

01 -
  • The contrast between crunchy exterior and molten cheese center is absolutely worth the effort
  • They reheat surprisingly well making them perfect for meal prep parties
  • Kids and adults both get excited about fried mac and cheese in bite sized form
02 -
  • If your balls are cracking open during frying the mixture was not chilled long enough
  • Crowding the oil drops the temperature too fast and makes soggy greasy results
  • The oil is ready when a pinch of panko sizzles immediately but does not burn
03 -
  • Double the cheese sauce recipe and freeze half for instant mac and cheese another night
  • Let the fried balls rest on a wire rack instead of paper towels to stay crispy longer

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