If you’re looking for the ultimate comfort food snack or party appetizer, look no further than Fried Mac and Cheese Balls. Imagine creamy, cheesy macaroni lovingly enveloped in a crisp, golden shell: every bite is gooey, crunchy, and totally irresistible. Whether you’re hosting friends, need the perfect game-day snack, or just want to treat yourself, these bite-sized treats will quickly become one of your all-time favorites.
Ingredients You’ll Need
You’ll be amazed at how a handful of classic ingredients transforms into something this delicious. Each component in Fried Mac and Cheese Balls plays a key role, from lending melt-in-your-mouth cheesiness to building that crave-worthy crust.
- Cooked macaroni: The sturdy base, offering just the right shape and bite to hold the cheesy mixture together.
- Shredded cheddar cheese: Melts into a sharp, tangy layer of flavor and oozy texture.
- Grated Parmesan cheese: Infuses a nutty, salty depth that rounds out the cheese sauce.
- Milk: Helps create a smooth, silky cheese sauce that coats every noodle.
- Butter: Adds richness and forms the base of the roux for thickening the sauce.
- All-purpose flour (for sauce): Thickens the sauce, ensuring your balls hold together when fried.
- Garlic powder: A subtle kick that livens up the flavor without overpowering the cheese.
- Salt and pepper: Essential for bringing all the flavors into balance—don’t skip the taste test!
- Eggs, beaten: Acts as the glue so breadcrumbs stick and give a perfect coating.
- Bread crumbs: For maximum crunch and that satisfying golden crust.
- All-purpose flour (for dredging): Ensures the balls are dry and ready to grab the egg coating.
- Vegetable oil for frying: High-heat oil that delivers that signature crackling crispiness.
How to Make Fried Mac and Cheese Balls
Step 1: Make the Cheese Sauce
Start by melting the butter in a saucepan over medium heat. Sift in your flour and whisk constantly for about a minute, creating a smooth, velvety roux. Gradually pour in the milk, whisking all the while, until you have a thick, luscious base. Add in the cheddar and Parmesan cheeses, garlic powder, salt, and pepper. Stir until the sauce is completely smooth and the cheeses have melted into a dreamy, golden blend.
Step 2: Combine with Macaroni
Add your cooked macaroni right into the cheese sauce and fold everything together. Make sure those noodles are fully coated—no dry pasta in sight! Transfer this cheesy goodness into a baking dish and refrigerate it for at least two hours. Chilling is key for helping the mixture firm up so you can form perfectly round balls later.
Step 3: Roll the Balls
Once the mixture feels firm to the touch, scoop out portions with a spoon or a small ice cream scoop—aim for about 1½ inches wide. Don’t worry if things feel sticky; damp hands work wonders here. Gently roll each scoop into neat, compact balls and line them up on a tray.
Step 4: Dredge and Coat
Prepare your breading station with three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each mac and cheese ball in the flour first, then dunk it into the beaten eggs, and finally coat it generously with breadcrumbs so every side is covered. Once coated, transfer the balls to a tray and let them chill for an additional 20 to 30 minutes. This helps keep them sturdy for frying.
Step 5: Fry to Golden Perfection
Pour enough vegetable oil into a deep pot to reach about two inches. Heat to 350°F (175°C)—a thermometer helps, but a breadcrumb should sizzle immediately to the surface if you don’t have one. Gently lower a few balls in at a time, frying for 2 to 3 minutes until each is a crispy, irresistible golden brown. Drain on paper towels and serve these beauties while they’re gloriously hot and melty inside.
How to Serve Fried Mac and Cheese Balls
Garnishes
A little fresh garnish can take your Fried Mac and Cheese Balls over the top. Sprinkle on some finely chopped parsley or chives for a burst of color and freshness. Or try a dusting of extra Parmesan cheese or a pinch of smoked paprika for added flair and flavor.
Side Dishes
The beauty of Fried Mac and Cheese Balls is their versatility. Serve them as part of an appetizer platter, perhaps alongside crisp veggie sticks, tangy pickles, or a bright, zippy salad to balance their richness. They’re also amazing paired with dipping sauces like ranch, marinara, or a spicy aioli.
Creative Ways to Present
For parties, thread a ball onto each cocktail skewer and stand them upright in a glass for a playful display. Nestle them in mini muffin liners for a charming, serve-yourself snack. You can even top a bed of greens with warm Fried Mac and Cheese Balls and call it the ultimate comfort salad—don’t be afraid to have fun with your presentation!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, stash any cooled Fried Mac and Cheese Balls in an airtight container in the fridge. They’ll keep their flavor and texture for up to three days, making them a perfect make-ahead snack!
Freezing
To freeze, arrange the formed (but unfried) balls on a baking sheet and freeze until solid. Transfer them to a freezer bag and keep for up to two months—just fry straight from frozen, adding an extra minute or two to the cook time, for a practically-instant cheesy treat anytime.
Reheating
For the best crunch, reheat leftover Fried Mac and Cheese Balls in a 350°F oven or air fryer for 8 to 10 minutes. Avoid microwaving if you can, as you’ll lose most of that delightful crispness that makes these balls so special.
FAQs
Can I use a different cheese blend?
Absolutely! While cheddar and Parmesan are classic, feel free to get creative with mozzarella, Gruyère, or pepper jack for a different flavor twist in your Fried Mac and Cheese Balls.
How do I prevent the balls from falling apart during frying?
Chilling is your best friend here. Make sure the cheese-coated macaroni mixture is thoroughly chilled before forming the balls, and chill again after breading to ensure they stay compact when they hit the hot oil.
Is it possible to bake these instead of frying?
Yes! For a lighter version, arrange breaded balls on a greased baking sheet, spray with cooking oil, and bake at 425°F for about 15 minutes, turning once. They won’t be quite as crispy as classic Fried Mac and Cheese Balls, but you’ll still get plenty of crunch.
Can I make these gluten-free?
Of course. Simply substitute gluten-free pasta, flour, and breadcrumbs. Everything else in the recipe remains exactly the same, so all your guests can enjoy them no matter their dietary needs.
What are good dipping sauces for Fried Mac and Cheese Balls?
These cheesy bites are perfect with a variety of dips! Try creamy ranch, zesty marinara, a spicy chipotle aioli, or even honey mustard for something a little different.
Final Thoughts
If you’ve never tried Fried Mac and Cheese Balls, you’re truly in for a treat. Their crispy, golden shell and melty, cheesy center are a match made in snack heaven. Grab some friends, whip up a batch, and get ready to see them disappear faster than you can serve them!
Print
Fried Mac and Cheese Balls Recipe
- Prep Time: 25 minutes (plus chilling time)
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 balls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these crispy Fried Mac and Cheese Balls for a delightful twist on the classic comfort food. Perfect for parties or as a fun appetizer.
Ingredients
Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup milk
- 2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- Salt and pepper to taste
Macaroni Mixture:
- 3 cups cooked macaroni
Coating:
- 2 eggs, beaten
- 1½ cups breadcrumbs
- ½ cup all-purpose flour (for dredging)
- Vegetable oil for frying
Instructions
- Cheese Sauce: In a saucepan, melt butter, whisk in flour, add milk slowly, whisk until thickened. Stir in cheeses, garlic powder, salt, and pepper. Mix until smooth. Fold in macaroni.
- Chill: Transfer to a dish, refrigerate for 2 hours until firm.
- Form Balls: Scoop and roll mac and cheese mixture into balls.
- Coat: Dredge balls in flour, dip in eggs, coat with breadcrumbs.
- Chill: Place on tray, chill for 20–30 minutes.
- Fry: Heat oil, fry balls until golden brown and crispy. Drain on paper towels.
- Serve: Enjoy warm.
Notes
- For extra flavor, add bacon or jalapeños to mac and cheese before chilling.
- Serve with marinara, ranch, or spicy aioli for dipping.
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