Fried Macaroni Cheese Balls (Printable Version)
Crispy macaroni and cheese bites offering creamy, cheesy goodness in every golden ball.
# 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
# How-To:
01 - Cook the macaroni according to package instructions. Drain and set aside.
02 - In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
03 - Gradually whisk in the milk and cook until thickened, about 2–3 minutes. Stir in the cheddar and mozzarella cheeses until smooth. Season with salt and pepper.
04 - Add cooked macaroni to the cheese sauce, stirring to coat. Spread the mixture onto a baking sheet and refrigerate for at least 2 hours, or until firm.
05 - Once chilled, scoop about 2 tablespoons of macaroni mixture and roll into balls. Place on a parchment-lined tray.
06 - Set up a breading station: Place flour in one bowl, whisk eggs and 1 tablespoon milk in a second, and panko breadcrumbs in a third.
07 - Roll each ball in flour, dip into the egg mixture, then coat 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 until golden brown. Drain on paper towels.
10 - Serve hot with your favorite dipping sauce.
# Expert Hints:
01 -
- Leftover mac and cheese transforms into something exponentially better than the original
- They reheat surprisingly well, making them perfect for party prep the day before
- The satisfying crunch to creamy ratio is basically engineering perfection
02 -
- Chilling the macaroni mixture is not optional, it is the difference between balls that hold together and ones that explode in your oil
- Do not skip the flour coating before the egg, or your breading will slide right off during frying
- If your cheese sauce seems too thick, add another splash of milk because dried out macaroni balls are tragic
03 -
- Add a pinch of cayenne or paprika to your panko for a subtle heat and beautiful color
- Double the recipe now because the first batch always disappears before anyone else gets any