Fried Macaroni Cheese Balls

The first time I made these, I was trying to save leftover mac and cheese from a party the night before. My roommate walked into the kitchen, saw me rolling cold macaroni into balls, and looked at me like I had completely lost my mind until she smelled them frying.

I brought a platter to a Super Bowl party a few years back, and honestly, people were hovering around them before I even set them down. My friend Sarah confessed she ate six before dinner was even served, which I consider the highest possible compliment.

Ingredients

• Elbow macaroni: The curved shape holds sauce beautifully and creates that satisfying texture we all crave in mac and cheese
• Sharp cheddar cheese: The sharpness cuts through the richness and gives you that bold cheese flavor instead of just creaminess
• Mozzarella cheese: This is the secret to the incredible stretch factor that makes these so irresistible
• Panko breadcrumbs: Japanese breadcrumbs create the lightest, crunchiest exterior that stays crispy longer than regular crumbs
• Whole milk: The fat content is crucial here for a velvety sauce that properly coats every noodle

Instructions

Make the cheese sauce:

Melt the butter over medium heat and whisk in the flour, cooking for about a minute until it smells slightly nutty. Slowly pour in the milk while whisking constantly to prevent lumps from forming.

Add the cheese:

Remove the saucepan from heat before stirring in the cheeses to prevent separation. Keep whisking until completely smooth and season with salt and plenty of black pepper.

Combine and chill:

Fold the cooked macaroni into the cheese sauce until every piece is coated. Spread the mixture on a baking sheet and refrigerate for at least two hours, otherwise the balls will fall apart during frying.

Form the balls:

Scoop about two tablespoons of the cold macaroni mixture and roll them between your palms. Work quickly because the warmth of your hands will start softening the mixture.

Set up your breading station:

Arrange three shallow bowls with flour, egg whisked with milk, and panko breadcrumbs in that order. This assembly line approach keeps everything organized and prevents cross-contamination.

Bread each ball:

Roll each ball in flour first to help the egg adhere, then dip in the egg mixture, and finally coat thoroughly with panko. Press the breadcrumbs gently to ensure they stick properly.

Fry until golden:

Heat your oil to 350°F and fry the balls in batches of six or seven. Turn them occasionally so they brown evenly on all sides, which should take two to three minutes.

Save

My niece helped me make these last Thanksgiving, and she insisted on being the official quality control tester. By the time we finished frying, she had eaten so many that she skipped dinner entirely.

Making Ahead

You can bread the balls and freeze them raw on a baking sheet before transferring to a storage bag. They will keep for a month, and you can fry them straight from frozen.

Dipping Sauces

While these are delicious on their own, the right dipping sauce elevates them completely. Marinara cuts through the richness, while spicy ketchup adds a sweet heat that works surprisingly well.

Common Problems

If your balls are falling apart in the oil, the mixture was not cold enough or you skipped the flour coating. Cheese leaking out usually means you overfilled them or the oil was not hot enough to seal the exterior quickly.

• Use a small cookie scoop for uniform sizing
• Let the breaded balls rest for 15 minutes before frying
• Never crowd the pot or the oil temperature will drop too low

Save

These disappear faster than you can possibly imagine, so I always make a double batch even for small gatherings.

Recipe FAQs

→ What type of cheese works best for macaroni and cheese balls?

Sharp cheddar and mozzarella cheeses provide a perfect balance of flavor and meltability, giving a creamy texture inside the balls.

→ Can these balls be prepared ahead of time?

Yes, chilling the mixture for at least two hours helps firm it up for shaping. You can also freeze the shaped balls to fry later, adding a couple of extra minutes to cooking time.

→ What is the best oil temperature for frying?

Maintain the oil temperature around 350°F (175°C) for a crispy, golden finish without greasiness.

→ How do I prevent the balls from falling apart during frying?

Ensure the macaroni mixture is well chilled and properly coated with flour, egg wash, and panko breadcrumbs to create a sturdy crust.

→ What dipping sauces complement these bites?

Marinara, ranch, or a spicy ketchup are excellent choices to enhance the flavors of the crispy and creamy bites.