Description
Crispy fried mac and cheese balls elevate comfort food to a crowd-pleasing appetizer with golden, crunchy exteriors and gooey cheese centers. Crowd-pleasers like these deliver delicious nostalgia that will make guests cheer at any gathering.
Ingredients
Scale
Inside Ingredients (Mac and Cheese Base):
- 2 cups elbow macaroni, cooked and drained
- 2 cups (226 grams) shredded cheddar cheese
- 1/2 cup (50 grams) grated Parmesan cheese
- 1 cup (240 milliliters) milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Coating Ingredients:
- 1 cup (120 grams) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (180 grams) seasoned breadcrumbs
Frying Ingredient:
- Vegetable oil, for frying
Instructions
- Craft a velvety cheese foundation by gently melting butter in a saucepan, then whisk in flour until it develops a pale golden hue. Gradually stream milk while continuously stirring to create a silky, smooth base.
- Incorporate sharp cheddar and nutty Parmesan into the white sauce, stirring until the cheeses melt completely and form a luxurious, glossy mixture. Season with a pinch of salt and cracked black pepper for depth of flavor.
- Fold cooked macaroni into the rich cheese sauce, ensuring each pasta curve is generously coated. Transfer the creamy mixture to a container and refrigerate for several hours until it solidifies and becomes easily moldable.
- Use a cookie scoop or spoon to carve uniform spheres from the chilled mac and cheese mixture, rolling them gently between palms to create smooth, compact balls.
- Establish a breading station with separate bowls of flour, whisked eggs, and seasoned breadcrumbs. Carefully roll each cheese ball through flour, then bathe in egg wash, and finally coat thoroughly with crisp breadcrumbs.
- Heat vegetable oil in a deep skillet to 350°F, maintaining a consistent temperature. Carefully lower the breaded mac and cheese spheres into the hot oil, frying in small batches until they transform into golden-brown, crunchy delights.
- Remove the fried balls with a slotted spoon, allowing excess oil to drip away on a paper towel-lined plate. Serve immediately alongside tangy marinara, creamy ranch, or zesty spicy mayo for dipping.
Notes
- Chill thoroughly to ensure mac and cheese balls hold their shape during frying, preventing crumbling in hot oil.
- Use cold, day-old mac and cheese for firmer texture and easier ball formation, which helps maintain structural integrity.
- Double-coat breadcrumbs for extra crunch by dipping in egg wash and breadcrumbs twice, creating a thicker, more golden exterior.
- Experiment with cheese blends like smoked gouda or pepper jack to add unexpected flavor complexity and make the balls more gourmet.
- Prep Time: 15 minutes
- Cook Time: 15 minites
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 100 mg