Name: Fried Mac and Cheese Balls Recipe: Crispy, Gooey
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 8 oz elbow macaroni; 2 tbsp butter + 2 tbsp flour; 1½ cups milk; 3 cups shredded cheese (cheddar + mozzarella); 1 cup flour; 2 eggs; 1½ cups panko; Oil for frying

Introduction

Table of Contents

Fried Mac and Cheese Balls are the ultimate indulgence: creamy, cheesy macaroni formed into bite-sized balls, breaded, and fried to golden, crunchy perfection with a molten center that oozes in every bite. Perfect party appetizer or comfort food upgrade. Presented piled high in a white ceramic bowl lined with parchment, optionally garnished with fresh parsley and a side of marinara, these Fried Mac and Cheese Balls offer crispy coating and pure gooey joy that makes everyone fight for the last one.

Ingredients

For the Mac and Cheese (makes enough for ~30 balls): • 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups whole milk
• 2 cups shredded sharp cheddar
• 1 cup shredded mozzarella or Gruyère
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• Pinch of cayenne (optional)

For Breading & Frying: • 1 cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs
• 1 tsp Italian seasoning
• Oil for frying (vegetable or canola)

Serving: • Marinara sauce, ranch, or hot sauce

Step-by-Step Process

Cook the macaroni
Boil macaroni in salted water 1–2 minutes less than package directions (al dente). Drain and rinse cold.
Make the cheese sauce
Melt butter in a saucepan over medium heat. Whisk in flour; cook 2 minutes (roux). Gradually whisk in milk. Cook until thickened (coats the spoon). Remove from heat.
Add cheese
Stir in cheeses until melted and smooth. Add salt, pepper, garlic powder, and cayenne. Fold in cooked macaroni.
Chill
Spread mac and cheese in a shallow dish. Cover and refrigerate at least 2 hours (overnight is best—must be very cold).
Form balls
Scoop chilled mac with a cookie scoop (1½-inch). Roll into tight balls. Place on parchment-lined tray. Freeze 30 minutes (helps hold shape).
Bread the balls
Set up three bowls: flour, beaten eggs, panko + Italian seasoning. Roll each ball: flour → egg → panko (press gently).
Fry
Heat 2–3 inches of oil to 350–375°F. Fry balls in batches for 2–3 minutes until deep golden. Drain on a wire rack.
Serve
Serve hot with dipping sauce.

Tips for Crispiest Fried Mac and Cheese Balls

• Chill mac thoroughly—warm = falling apart
• Double freeze (after shaping + after breading) = best shape
• Panko = extra crunch
• Don’t overcrowd oil—temperature drop = greasy
• Fry in small batches—even browning
• Make mac day ahead—convenient

Variations and Customization

• Spicy: add jalapeño or hot sauce to mac
• Bacon: fold in cooked bacon bits
• Truffle: truffle oil in cheese sauce
• Air Fryer: 400°F 10–12 minutes, spray oil
• Baked: 425°F 20–25 minutes on rack
• Gluten-Free: GF pasta + flour + panko

Storage and Serving Tips

• Best fresh—peak gooey/crisp
• Reheat 375°F air fryer or oven 5–8 minutes
• Fridge up to 3 days (cooked)
• Freeze uncooked breaded balls up to 2 months—fry from frozen +2 minutes
• Quick refresh: air fry 3 minutes
• Serve with marinara or ranch

Nutritional Information

Based on 30 balls:
• Calories: 120 kcal
• Total Fat: 7g (Saturated 4g)
• Carbohydrates: 10g

FAQ

1. My balls fell apart in oil?
Mac is not cold enough or not frozen after breading.

2. Can I bake instead?
Yes—425°F on rack 20–25 min, spray oil.

3. No panko?
Regular breadcrumbs work—less crunchy.

4. Make-ahead?
Yes—shape and bread up to 24 hrs ahead.

5. Best cheese?
Sharp cheddar + mozzarella for melt.

Conclusion

These Fried Mac and Cheese Balls are pure comfort magic—crispy outside, gooey inside, and so addictive you’ll make extra just for leftovers. One bite with that cheese pull and suddenly game day feels epic, parties feel fun, and everyone’s asking, “How are these so good?!” Make a double batch, freeze extras, and you’re always minutes away from the appetizer that turns ordinary nights into something legendary.