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
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:
- 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.
