If comfort food had a superstar, it would absolutely be the Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe! Imagine crispy, golden exteriors that give way to irresistibly creamy, cheesy macaroni inside—each bite delivering the warm hug we all crave after a long day. This recipe turns a beloved classic into bite-sized magic that’s perfect for sharing with friends, snacking at parties, or simply treating yourself to something special. Get ready to fall in love with every crunchy, cheesy mouthful!
Ingredients You’ll Need
These ingredients are simple pantry staples that come together beautifully, giving you a creamy, cheesy center with a crunchy, flavorful crust. Every item plays a crucial role, from creating the rich cheese sauce, building the perfect texture, to achieving that addictive fried crunch.
- 1 pound elbow macaroni: The classic pasta shape that holds the cheese sauce deliciously well.
- 1/2 cup unsalted butter (1 stick): Provides richness and helps build the smooth roux base for the sauce.
- 1/2 cup all-purpose flour: Essential for thickening the cheese sauce perfectly.
- 3 cups whole milk: Adds creaminess and helps achieve that luscious cheese texture.
- 1 teaspoon salt: Enhances all the flavors—don’t skimp!
- 1/2 teaspoon black pepper: Adds a gentle kick and depth.
- 1/4 teaspoon garlic powder: A subtle background flavor that complements the cheese.
- 1/4 teaspoon onion powder: Adds warmth and complexity without overpowering.
- 4 cups shredded cheddar cheese, divided: The star cheese that brings classic sharpness and melty goodness.
- 1 cup shredded Monterey Jack cheese: Smooth and mild, it balances the sharpness of cheddar wonderfully.
- 1/2 cup grated Parmesan cheese: Boosts the cheesy umami and adds a hint of nuttiness.
- 1 cup all-purpose flour (for breading): Key for a dry layer so breadcrumbs stick perfectly.
- 2 large eggs, beaten: Acts like glue for the breadcrumb coating.
- 2 cups panko breadcrumbs: Gives the irresistible crunchy exterior.
- 1 teaspoon Italian seasoning: Adds a herby punch to the crust.
- 1/2 teaspoon garlic powder: Infuses the breadcrumb coating with flavorful depth.
- 1/2 teaspoon paprika: Bring a smoky warmth and beautiful color.
- Salt and pepper to taste: Season the breadcrumbs just right for maximum flavor.
- Vegetable oil, for frying: The medium for that perfect golden crust.
How to Make Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
Step 1: Cook the Macaroni
Start by boiling a large pot of salted water and cooking the elbow macaroni until just al dente. Properly draining the pasta ensures your mac and cheese balls won’t turn gummy, setting up a great texture foundation for the creamy filling.
Step 2: Make the Cheese Sauce
In the cleaned pot, melt butter and whisk in flour to create a roux. Gradually add milk, whisking continuously until the sauce thickens into a silky base. Stir in salt, pepper, garlic powder, and onion powder to build savory layers. Then melt in most of the cheddar, Monterey Jack, and Parmesan cheeses until smooth and heavenly.
Step 3: Combine Pasta and Sauce
Fold the drained macaroni into the cheese sauce, coating every piece with luscious creaminess. This step is where that comfort food magic really starts; be sure everything is evenly mixed for a consistent cheesy bite.
Step 4: Chill the Mixture
Spread the mac and cheese into a baking dish, top with the remaining cheddar for extra cheesiness, and press plastic wrap right onto the surface. Refrigerate for at least 4 hours, or better yet, overnight. This chilling step is crucial for helping the mixture firm up for shaping into balls.
Step 5: Shape the Mac and Cheese Balls
Once chilled, scoop out tablespoons of mac and cheese and roll into uniform balls. For extra sturdiness, freeze the balls for 30 minutes before breading, which helps everything hold together during frying.
Step 6: Prepare the Breading Station
Set up three shallow dishes for the breading process: flour, beaten eggs, and a panko breadcrumb mix seasoned with Italian seasoning, garlic powder, paprika, salt, and pepper. This layering ensures a crisp and flavorful crust that’s absolutely addictive.
Step 7: Bread the Balls
Coat each mac and cheese ball thoroughly with flour, then egg, then the seasoned panko mixture, pressing gently to secure the coating. Refrigerate the breaded balls for 30 minutes to set the crust before frying, which helps keep everything intact.
Step 8: Fry to Golden Perfection
Heat vegetable oil to the right temperature (350-375°F), and carefully fry the balls in batches. Fry each side for 2-3 minutes until golden and crispy, then drain on paper towels to remove excess oil. The result is a crunchy shell that cracks open to reveal creamy, cheesy bliss inside.
How to Serve Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
Garnishes
Top your fried mac and cheese balls with fresh herbs like chopped parsley or chives to add a pop of color and freshness that contrasts beautifully with the rich cheese. A light drizzle of spicy mayo or a sprinkle of flaky sea salt can also elevate each bite to something extraordinary.
Side Dishes
These mac and cheese balls make a perfect party appetizer or snack, but they also pair wonderfully with crisp salads, tangy coleslaw, or cooling cucumber slices. For a heartier meal, serve alongside roasted vegetables or a tangy tomato-based pasta sauce for dipping.
Creative Ways to Present
Make your serving irresistible by arranging the balls in a basket lined with colorful parchment paper, or thread them onto skewers with cherry tomatoes and basil for a fun finger food twist. You could even serve them with a trio of dipping sauces—ranch, marinara, and honey mustard—to keep guests happily mixing and matching.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be unlikely!), store them in an airtight container in the refrigerator for up to 3 days. This helps maintain their flavor and texture while keeping them fresh for another snack or quick meal.
Freezing
Freeze uncooked, breaded mac and cheese balls flat on a baking sheet in a single layer. Once solid, transfer to a freezer-safe bag or container to freeze for up to 3 months. This make-ahead option means you can enjoy this ultimate comfort food anytime cravings strike.
Reheating
To reheat, bake your frozen or refrigerated mac and cheese balls in a preheated oven at 375°F for 12-15 minutes or until hot and crisp. Avoid microwaving as it tends to make the crust soggy, and you want to hold onto that amazing crunch!
FAQs
Can I use different types of cheese for Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe?
Absolutely! While cheddar, Monterey Jack, and Parmesan provide a fantastic blend of flavor and meltiness, feel free to experiment with gouda, mozzarella, or even a spicy pepper jack to customize the taste to your liking.
Is it necessary to chill the mac and cheese before forming balls?
Chilling is key. It firms up the mixture, making it easier to shape the balls and helping them hold together during frying so they don’t fall apart.
What oil is best for frying these mac and cheese balls?
Vegetable oil works perfectly because of its high smoke point and neutral flavor, which lets the crispy crust shine and ensures safe frying at the right temperature.
Can I bake the mac and cheese balls instead of frying?
Yes! Baking is a lighter alternative. Place them on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for about 20 minutes, turning halfway through until they’re golden and crisp.
How can I make sure the breading sticks well?
The three-step breading process—flour, egg, then breadcrumbs—is important. Also, letting the breaded balls rest chilled before frying helps the coating set firmly, preventing it from falling off in the hot oil.
Final Thoughts
Once you try these Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe, they’re sure to become a favorite go-to snack or party treat. They perfectly blend cheesy indulgence with crispy, golden goodness, making every bite an unforgettable comfort experience. So roll up your sleeves, dive in, and share this joyous recipe with loved ones—you won’t regret it!
Print
Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes plus chilling and freezing time
- Yield: 40 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Fried Mac and Cheese Balls are the ultimate comfort food, combining creamy homemade mac and cheese with a crispy, golden breadcrumb coating. Perfect as a crowd-pleasing appetizer or snack, they are fried to perfection for a crunchy exterior and gooey, cheesy interior that melts in your mouth.
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, about 4-6 cups
Instructions
- Cook the 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 the roux: In the same pot wiped clean, melt the butter over medium heat. Whisk in the 1/2 cup flour and cook 1-2 minutes stirring constantly.
- Prepare the cheese sauce: Gradually whisk in the milk, about 1/2 cup at a time, ensuring smooth incorporation. Continue whisking until the sauce thickens, about 5-7 minutes.
- Season the sauce: Stir in salt, pepper, garlic powder, and onion powder. Adjust seasoning to taste.
- Add cheeses: Reduce heat to low, add 3 cups cheddar, Monterey Jack, and Parmesan cheeses gradually, stirring until melted and smooth.
- Combine pasta with sauce: Add cooked macaroni to cheese sauce and mix thoroughly.
- Chill the mac and cheese: Pour into a 9×13 inch dish, spread evenly, sprinkle remaining 1 cup cheddar on top. Cover tightly with plastic wrap pressed onto surface to prevent skin. Refrigerate at least 4 hours or overnight.
- Prepare for shaping: Line a baking sheet with parchment paper.
- Form balls: Scoop chilled mac and cheese using tablespoon or small ice cream scoop. Roll into 1 to 1.5-inch balls.
- Arrange balls: Place on prepared baking sheet.
- Freeze for firmness: Freeze balls at least 30 minutes to help them hold shape during frying.
- Set up breading stations: Place flour in first shallow dish, beaten eggs in second, and mix panko breadcrumbs with Italian seasoning, garlic powder, paprika, salt, and pepper in third.
- Flour coating: Dredge each ball in flour, shaking off excess.
- Egg bath: Dip floured ball into beaten eggs, letting excess drip off.
- Breadcrumb coating: Roll ball in breadcrumb mixture, pressing gently to adhere fully.
- Repeat breading: Continue with remaining balls.
- Chill again: Refrigerate breaded balls at least 30 minutes before frying.
- Heat oil: Pour vegetable oil to 2-3 inches deep in a Dutch oven or deep pot. Heat over medium-high to 350-375°F (175-190°C).
- Fry balls: Fry balls in batches without overcrowding for 2-3 minutes per side until golden and crispy, flipping as needed with slotted spoon.
- Drain oil: Remove fried balls with slotted spoon, drain on paper towels.
- Serve: Serve immediately while hot and crispy for best texture and flavor.
Notes
- Ensure the mac and cheese is well-chilled before shaping into balls to help them hold together better during breading and frying.
- Freezing the formed balls before breading adds extra firmness and reduces the risk of falling apart while frying.
- Do not overcrowd the oil during frying to maintain the proper temperature and achieve crispy coating.
- Use a thermometer to check oil temperature for best frying results and to avoid greasy or undercooked mac and cheese balls.
- Leftover fried balls can be reheated in a 350°F oven to regain crispiness.
