Here’s a foolproof recipe for crispy, gooey fried mac and cheese balls:
Ingredients (makes ~12 balls)
For the mac and cheese:
- 2 cups elbow macaroni (uncooked)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar & mozzarella)
- Salt and pepper to taste
For frying:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (panko for extra crunch)
- Oil for frying (vegetable or canola oil works best)
Instructions
Step 1: Make the Mac and Cheese
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes to make a roux.
- Slowly whisk in milk until smooth and slightly thickened.
- Add shredded cheese and stir until melted. Season with salt and pepper.
- Mix the cooked macaroni into the cheese sauce. Let it cool completely (refrigerate for 1–2 hours to make shaping easier).
Step 2: Form the Balls
- Scoop about 2 tablespoons of mac and cheese and roll it into a ball.
- Repeat until all the mac and cheese is used.
Step 3: Bread the Balls
- Roll each ball in flour, then dip in beaten egg, and coat with breadcrumbs. Make sure each ball is fully coated.
Step 4: Fry
- Heat oil in a deep pan to 350°F (175°C).
- Fry the balls in batches for 2–3 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels.
Step 5: Serve
- Serve hot with marinara sauce, ranch, or spicy aioli for dipping.
💡 Tips for Extra Crispy Balls:
- Chill the mac and cheese balls for at least 30 minutes before frying.
- Use panko breadcrumbs for a crunchier exterior.
- Don’t overcrowd the pan—fry in small batches for even cooking.
If you want, I can also give you a shortcut version using pre-made mac and cheese that’s just as crispy and indulgent. Do you want that version too?
