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
Scale
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.
