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
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, 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.
