If you are craving a snack that is irresistibly crispy on the outside and irresistibly cheesy on the inside, then you’ve just discovered a gem. Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe brings together the creamy, cheesy goodness of macaroni and cheese with a perfectly crunchy golden crust. This dish is the perfect balance of textures and flavors, making it impossible to stop at just one. Whether you are looking to impress at a party or simply indulge in a beloved classic with a fun twist, these mac and cheese balls will quickly become your go-to comfort food.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe. Each ingredient plays an essential role—from creating that velvety cheese sauce to achieving the perfect crispy coating that keeps all the cheesy goodness locked inside.
- Elbow macaroni: The classic pasta shape ensures every bite holds just the right amount of cheese sauce.
- Unsalted butter: Needed to form the base of the creamy cheese sauce without adding extra salt.
- All-purpose flour: Used twice—once for thickening the cheese sauce and again for dredging the balls before frying.
- Whole milk: Adds richness and smoothness to the cheese sauce.
- Salt and black pepper: Basic seasonings that bring out all the flavors.
- Garlic and onion powders: Add subtle depth and savory warmth to the sauce and breadcrumb coating.
- Cheddar cheese: The star cheesy ingredient, delivering sharpness and gooey texture.
- Monterey Jack cheese: Melts beautifully and balances the sharp cheddar with its mild creaminess.
- Parmesan cheese: Brings a nutty note enhancing overall flavor complexity.
- Eggs: Bind the breadcrumbs onto the mac and cheese balls for that irresistible crunch.
- Panko breadcrumbs: These create an airy, crunchy exterior that stays crisp longer.
- Italian seasoning, paprika: Elevate the breadcrumb coating with savory and smoky accents.
- Vegetable oil: For frying to achieve that beautiful golden crust.
How to Make Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
Step 1: Cook the Macaroni
Begin by boiling a large pot of salted water and cook your elbow macaroni until it is just al dente. Make sure you drain it thoroughly, because excess water can make the cheese sauce too runny and affect how well the balls hold together!
Step 2: Make the Cheese Sauce
Using the same pot, melt butter over medium heat, then whisk in flour to form a roux. Adding milk gradually while whisking keeps the sauce silky smooth. Once thickened, season it well and slowly melt in most of your cheeses until you have a gloriously creamy sauce that’s begging to be combined with that perfectly cooked macaroni.
Step 3: Combine and Chill
Mix your macaroni into the cheese sauce, then pour everything into a baking dish and cover with the remaining cheddar cheese. Press a piece of plastic wrap directly onto the surface to avoid skin formation, then chill it thoroughly in the fridge. This step is key to making the balls firm enough to shape and fry later.
Step 4: Form the Balls
Once chilled, scoop out portion-sized dollops and roll them into about 1 to 1.5-inch balls. Placing them on a baking sheet and freezing for a little while helps them hold their shape better during frying, so don’t skip this!
Step 5: Bread the Balls
Prepare a classic three-step dredging station with flour, beaten eggs, and seasoned panko breadcrumbs. Coat each ball evenly and thoroughly to ensure that mouthwatering crunch after frying.
Step 6: Fry to Golden Perfection
Heat your oil to the right temperature, then fry your mac and cheese balls in batches to avoid overcrowding. In just a few minutes, you’ll see them turn beautifully golden, signaling that stretchy, cheesy magic awaits inside each ball.
How to Serve Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
Garnishes
Sprinkle freshly chopped chives, parsley, or a light dusting of smoked paprika on top for a little color and an extra pop of flavor. A drizzle of spicy sriracha mayo or tangy ranch dressing takes these bites from delicious to downright addictive.
Side Dishes
These Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe shine on their own, but pairing them with a fresh salad, crispy bacon bits, or a simple coleslaw can balance richness and add freshness.
Creative Ways to Present
Impress your friends by serving these on a platter with a trio of dipping sauces—think classic marinara, creamy blue cheese dip, and honey mustard. Or stack them in a cone paper wrap for a fun handheld treat that’s perfect for parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover fried mac and cheese balls in an airtight container for up to 3 days. They hold their texture and flavor well, making them perfect for next-day snacking or a quick party appetizer.
Freezing
If you want to enjoy these bites later, freeze the uncooked, breaded mac and cheese balls on a sheet tray until firm, then transfer to a freezer bag. They keep well for up to 2 months without sacrificing texture or taste.
Reheating
For the crispiest results, reheat in a 350°F oven directly from the fridge or freezer until warmed through and crunchy again. Avoid microwaving as it can make them soggy and lose that delightful crunch.
FAQs
Can I use different types of cheese?
Absolutely! Feel free to experiment with your favorite cheeses like mozzarella, gouda, or pepper jack to tailor the flavor to your liking. Just be sure to choose cheeses that melt smoothly for the best creamy texture.
What kind of oil is best for frying?
Vegetable oil is ideal because of its neutral flavor and high smoke point, which ensures your mac and cheese balls get crispy without burning the oil or developing off flavors.
Can these be baked instead of fried?
Yes, baking is a lighter alternative. Arrange the breaded balls on a baking sheet, spray with a little oil, and bake at 400°F until golden and crisp, usually around 15-20 minutes. Though frying delivers the crispiest exterior, baking still yields delicious results.
How long can I refrigerate the mac and cheese mixture before forming the balls?
It’s best to chill the mixture for at least 4 hours, but overnight is ideal. This helps it firm up, making the shaping process easier and ensuring the balls hold their shape during frying.
Can I make smaller or larger mac and cheese balls?
Definitely! Smaller balls make great bite-sized appetizers, while larger ones are perfect for hearty snacks or meals. Just adjust frying times accordingly to ensure the inside gets warmed thoroughly without burning the outside.
Final Thoughts
There’s just something so comforting and satisfying about Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe. This recipe combines simple ingredients and straightforward steps to create a crowd-pleasing treat that’s perfect for any occasion. I can’t wait for you to try it, share it, and make it your own next favorite comfort food classic!
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Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 40 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Fried Mac and Cheese Balls are the ultimate comfort food, combining creamy, cheesy macaroni with a crispy, golden breadcrumb coating. Perfect as a snack or appetizer, they deliver a delightful crunch outside with gooey mac and cheese inside. This recipe guides you through making the mac and cheese from scratch, chilling it for firmness, shaping into balls, breading, and deep-frying to perfection.
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:
- 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
For Frying:
- 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, until al dente. Drain well and set aside.
- Make Roux: In the same pot (wiped clean), melt butter over medium heat. Whisk in flour and cook 1-2 minutes, stirring constantly to form a roux.
- Add Milk Gradually: Gradually whisk in milk, about 1/2 cup at a time, ensuring smooth incorporation before adding more. Continue whisking until sauce thickens, about 5-7 minutes.
- Season Sauce: Stir in salt, black pepper, garlic powder, and onion powder. Adjust seasonings to taste.
- Add Cheeses: Reduce heat to low. Add 3 cups shredded cheddar, Monterey Jack, and Parmesan cheese. Stir constantly until melted and smooth.
- Combine Macaroni and Cheese Sauce: Add cooked macaroni to cheese sauce and stir to coat evenly.
- Chill Mac and Cheese: Transfer mixture to a 9×13 inch dish. Spread evenly and sprinkle remaining 1 cup cheddar on top. Cover tightly with plastic wrap pressed directly on surface and refrigerate at least 4 hours or overnight.
- Prepare Baking Sheet: Line a baking sheet with parchment paper.
- Form Balls: Using a tablespoon or small scoop, scoop chilled mac and cheese and roll into balls about 1-1.5 inches in diameter. Place on baking sheet.
- Freeze for Firmness: For firmer balls that hold shape during frying, freeze on baking sheet 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.
- Coat in Flour: Dredge each mac and cheese ball in flour, shaking off excess.
- Dip in Eggs: Dip floured ball in beaten eggs, letting excess drip off.
- Coat with Breadcrumbs: Roll egg-coated ball in breadcrumb mixture, pressing gently to adhere evenly.
- Repeat Breadings: Continue flour, egg, breadcrumb process with remaining balls.
- Chill Before Frying: Refrigerate breaded balls at least 30 minutes for best results.
- Heat Oil: Pour vegetable oil into a deep pot or Dutch oven, 2-3 inches deep. Heat over medium-high until 350-375°F (175-190°C).
- Fry Balls: Fry in batches, avoiding overcrowding. Cook 2-3 minutes per side until golden brown and crispy, turning as needed with a slotted spoon.
- Drain Oil: Remove fried balls and drain on paper towels to remove excess oil.
- Serve: Serve immediately while hot and crispy for the best texture and flavor.
Notes
- Chilling the mac and cheese before shaping helps the balls hold together while frying.
- Freezing the formed balls before breading makes them firmer and less likely to fall apart during frying.
- Use a thermometer to ensure oil is hot enough for frying to avoid greasy, soggy balls.
- Leftover balls can be baked in the oven at 375°F for 15-20 minutes to reheat.
- Adjust seasoning in mac and cheese to your taste before chilling.
