If you’re looking for a snack that combines creamy, cheesy goodness with a satisfyingly crispy exterior, look no further than Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe. This dish takes the classic macaroni and cheese you love and transforms it into irresistible, bite-sized spheres perfect for sharing at any gathering or simply indulging on a cozy night in. Each crunchy ball hides a molten center of rich, cheesy pasta that will warm your heart and delight your taste buds. Trust me, once you try this recipe, it will fast become one of your favorite comfort foods to make and devour.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each component is straightforward and plays an essential role in texture, flavor, and color. From the creamy cheeses to the crispy breadcrumb coating, every ingredient brings something special to the table.
- 1 pound elbow macaroni: The perfect pasta shape for holding onto our luscious cheese sauce.
- 1/2 cup (1 stick) unsalted butter: Adds richness and helps create a velvety roux.
- 1/2 cup all-purpose flour: Essential for thickening the cheese sauce and breading the balls.
- 3 cups whole milk: Provides creaminess to the macaroni and cheese base.
- 1 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 teaspoon black pepper: Gives a subtle spicy note.
- 1/4 teaspoon garlic powder: Adds a gentle savory depth.
- 1/4 teaspoon onion powder: Builds background flavor complexity.
- 4 cups shredded cheddar cheese, divided: The star cheese for classic mac and cheese flavor with sharpness and meltability.
- 1 cup shredded Monterey Jack cheese: Contributes catchily creamy meltiness.
- 1/2 cup grated Parmesan cheese: Introduces a nutty, salty crunch.
- 1 cup all-purpose flour (for coating): Helps the crispy crust form during frying.
- 2 large eggs, beaten: Binds the coating onto the mac and cheese balls.
- 2 cups panko breadcrumbs: Provides the unbeatable crunch on the outside.
- 1 teaspoon Italian seasoning: Infuses the crunchy coating with herbal notes.
- 1/2 teaspoon garlic powder: Layers in extra flavor in the crust.
- 1/2 teaspoon paprika: Adds a subtle smoky warmth and beautiful color.
- Salt and pepper to taste (for coating mix): Balances the crust seasoning perfectly.
- Vegetable oil for frying (about 4-6 cups): Ensures even, golden frying and crispy texture.
How to Make Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
Step 1: Cook the Macaroni
First things first, bring a large pot of salted water to a boil and cook the elbow macaroni until perfectly al dente, about 8 to 10 minutes. The goal is tender but still firm noodles that will hold up when mixed into the cheesy sauce and later fried without falling apart.
Step 2: Make the Cheese Sauce
In the same pot (cleaned first), melt your butter over medium heat. Stir in the flour to create a roux and cook it for a couple of minutes until it turns lightly golden. Gradually whisk in the milk, adding it bit by bit while stirring constantly to avoid lumps. Keep whisking until the sauce thickens into a dreamy, smooth béchamel that’s the base of your mac and cheese.
Step 3: Season and Add Cheeses
Stir in salt, pepper, garlic powder, and onion powder to build a tasty foundation. Then reduce the heat and blend in your shredded cheeses—cheddar, Monterey Jack, and Parmesan—until everything melts into a luxuriously creamy sauce that’s packed with cheesy goodness.
Step 4: Combine Macaroni and Cheese Sauce
Pour your perfectly cooked pasta into the cheese sauce and stir gently until each piece is coated in that silky cheesy sauce. Transfer the mixture to a baking dish, top with the reserved cheddar, and cover tightly with plastic wrap pressed right onto the surface to keep it moist. Chill for at least four hours or overnight for best results, as this helps the mac and cheese firm up and makes shaping easier.
Step 5: Form Balls and Chill
Line a baking sheet with parchment paper, then use a tablespoon or small scoop to portion out the set mac and cheese into neat balls about 1 to 1.5 inches in diameter. Place them on the sheet and pop them in the freezer for at least 30 minutes. This chill step is key to keeping the balls firm when frying.
Step 6: Bread the Mac and Cheese Balls
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper. Dip each ball first in flour, then egg, and finally coat thoroughly with the seasoned panko crumbs, pressing gently to help the coating stick. For an unbeatable crunch and structure, refrigerate the breaded balls for another 30 minutes before frying.
Step 7: Fry Until Golden and Crispy
Heat vegetable oil in a deep pot to 350-375°F. Fry the mac and cheese balls in batches, making sure not to crowd them, for 2 to 3 minutes per side. Your reward? Golden, crunchy exteriors with hot, creamy, cheesy centers. Drain them on paper towels and get ready to savor.
How to Serve Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
Garnishes
Enhance your fried mac and cheese balls with fresh herbs like chopped parsley or chives for a pop of color and brightness that cuts through the richness. A sprinkle of extra grated Parmesan also adds a nice touch of sharpness and visual appeal.
Side Dishes
These cheesy bites pair beautifully with tangy dipping sauces such as spicy marinara, cool ranch, or a zesty chipotle mayo. For more substantial accompaniments, serve with crisp garden salads or a side of roasted vegetables to balance the indulgence with freshness.
Creative Ways to Present
Take your appetizer game up a notch by serving these mac and cheese balls skewered on sticks with dipping sauces in small ramekins for a fun finger-food option. They also shine on a party platter nestled among vibrant veggie sticks and nuts, making them a star at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have any fried mac and cheese balls left over, place them in an airtight container lined with paper towels to absorb moisture, then refrigerate for up to 3 days. This helps keep their crust as crisp as possible before reheating.
Freezing
You can freeze the shaped and breaded mac and cheese balls before frying. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a sealed freezer bag or container. They’ll keep well for up to 2 months and fry wonderfully straight from the freezer with just a minute or two extra cooking time.
Reheating
To revive your stored mac and cheese balls, the best method is to reheat them in a 375°F oven or air fryer until hot and crispy again. Avoid microwaving as it tends to make the coating soggy and less enjoyable.
FAQs
Can I use a different type of cheese?
Absolutely! While the mix of cheddar, Monterey Jack, and Parmesan offers a classic flavor, feel free to experiment with gouda, mozzarella, or pepper jack for different textures and flavors. Just be mindful of meltability when choosing your cheeses.
Why do I need to chill the mac and cheese before forming balls?
Chilling firms up the mac and cheese, making it easier to shape into balls that hold together well during breading and frying, so they don’t fall apart in the oil.
Is there a way to make these gluten-free?
Yes! Swap the all-purpose flour and panko breadcrumbs for gluten-free alternatives. Make sure your seasonings are gluten-free as well, and you’ll have a delicious gluten-free version of Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe.
Can I bake these instead of frying?
You can bake them, but they won’t be quite as crispy. Bake at 400°F on a parchment-lined sheet for about 15-20 minutes, turning halfway through, until golden. For extra crunch, mist lightly with oil before baking.
What’s the best oil for frying?
Vegetable oil or canola oil works best since they have high smoke points and neutral flavors, allowing the mac and cheese balls to fry evenly and turn golden without burning.
Final Thoughts
If you want to elevate your comfort food game, you simply must try Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe. It’s a delightful blend of creamy, cheesy pasta wrapped in a satisfyingly crunchy crust that’ll have everyone coming back for more. Whether you’re serving them as an appetizer, snack, or party favorite, their crowd-pleasing appeal is undeniable. Roll up your sleeves, dive into this recipe, and prepare for warm, cheesy, crunchy bliss!
Print
Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 40 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy on the outside and creamy on the inside, these Fried Mac and Cheese Balls are the ultimate comfort food snack. Made with a blend of cheddar, Monterey Jack, and Parmesan cheeses baked into classic mac and cheese, then coated with seasoned panko breadcrumbs and deep-fried to golden perfection. Perfect as a party appetizer or an indulgent treat.
Ingredients
Mac and Cheese
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups (about 1 pound) shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
Breading and Frying
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil, for frying (about 4-6 cups)
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, about 8-10 minutes, or until al dente. Drain well and set aside.
- Make Roux: Using the same pot (cleaned), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Prepare Cheese Sauce: Gradually whisk in the milk about 1/2 cup at a time, ensuring the mixture is smooth before adding more. Continue whisking until the sauce thickens, approximately 5-7 minutes.
- Season Sauce: Stir in salt, black pepper, garlic powder, and onion powder. Taste and adjust seasoning if needed.
- Add Cheese: Reduce heat to low. Gradually add 3 cups of cheddar cheese, Monterey Jack, and Parmesan cheeses, stirring constantly until smooth and melted.
- Combine Macaroni and Cheese Sauce: Stir the cooked macaroni into the cheese sauce until well coated.
- Chill Mac and Cheese: Pour the mac and cheese into a 9×13 inch baking dish and spread evenly. Sprinkle the remaining cup of cheddar cheese on top. Cover tightly with plastic wrap pressed onto the surface and refrigerate for at least 4 hours or overnight to firm up.
- Prepare Baking Sheet: Line a baking sheet with parchment paper.
- Form Balls: Using a tablespoon or small ice cream scoop, scoop chilled mac and cheese and roll each portion into a 1 to 1.5-inch diameter ball.
- Freeze Balls (Optional): For firmer balls less likely to break during frying, freeze the formed balls on the baking sheet for at least 30 minutes.
- Prepare Breading Stations: Set out three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Bread Balls: One at a time, dredge each mac and cheese ball in flour, shaking off excess, then dip into eggs, letting extra drip off, then roll in the panko mixture pressing gently to coat evenly.
- Refrigerate Breaded Balls: Refrigerate breaded mac and cheese balls for at least 30 minutes before frying to help the coating adhere.
- Heat Oil: Pour vegetable oil into a deep pot or Dutch oven until it is 2-3 inches deep. Heat oil over medium-high heat until it reaches 350-375°F (175-190°C).
- Fry Balls: Fry the mac and cheese balls in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy, turning carefully with a slotted spoon or spider.
- Drain: Remove fried balls and place on paper towel-lined plate to drain excess oil.
- Serve: Serve immediately while hot and crispy.
Notes
- Refrigeration of mac and cheese before forming balls is crucial for firmness and easier handling.
- Freezing formed balls before breading adds extra firmness and reduces breakage during frying.
- Use a thermometer to ensure oil is at the correct frying temperature for crispy, non-greasy results.
- Do not overcrowd the frying pot to maintain oil temperature and even cooking.
- Leftover mac and cheese balls can be reheated in a 375°F oven until warmed through and crispy.
