Ever stare at leftover mac and cheese and think, “There has to be something more”? You’re right. There is.
We’re talking about turning that cheesy goodness into golden, crispy balls of happiness. It sounds fancy, but it’s one of the easiest, most satisfying things you’ll ever make.
This recipe is your ticket to becoming a kitchen legend. Let’s get to it.
Crispy Fried Mac and Cheese Balls
This isn’t just a recipe; it’s a game-changer for leftovers or any time you need a serious comfort food fix.
What You’ll Need
It all starts with a solid mac and cheese base. From there, we just need a few things to make the magic happen.
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or more cheddar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups all-purpose flour (for dredging)
- 4 large eggs, beaten
- 3 cups panko breadcrumbs
- Vegetable or canola oil, for frying
Pro Tips
After making thousands of these, I’ve learned a few things. These tips will save you from common mistakes.
- Get It Cold. Really Cold. Your mac and cheese needs to be chilled solid. I mean at least 4 hours in the fridge, but overnight is even better. Warm mac will not form balls; it will just be a gooey mess.
- Panko is a Must. Don’t substitute regular breadcrumbs here. Panko breadcrumbs are lighter and will give you that super crunchy, golden-brown crust you want. It makes a huge difference.
- Don’t Crowd the Fryer. Fry the balls in small batches. If you add too many at once, the oil temperature will drop. This leads to greasy, soggy balls instead of crispy ones. Give them space.
Tools For The Job
You don’t need a professional kitchen, just a few basics.
| Tool | Why You Need It |
|---|---|
| Large Pot | For boiling the macaroni. |
| Saucepan | To make the cheese sauce. |
| Whisk | For a smooth, lump-free sauce. |
| Baking Sheet | To chill the mac and cheese flat. |
| Deep Pot or Fryer | For safely frying the balls. |
| Slotted Spoon | To get the balls out of the hot oil. |
Substitutions and Variations
Feel free to play around with this recipe. It’s hard to mess up.
- Cheeses: Swap out the cheddar or Gruyère for Monterey Jack, fontina, or even some smoked gouda for extra flavor.
- Add-Ins: Mix in cooked bacon bits, chopped jalapeños, or fresh chives to the mac and cheese before you chill it.
- Dipping Sauces: These are great on their own, but even better with a sauce. Try a simple marinara, ranch dressing, or a spicy aioli.
Make-Ahead Tips
You can easily prep these ahead of time, which is great for parties.
Make the mac and cheese up to two days in advance and keep it in the fridge. You can also form and bread the balls, then freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. You can fry them straight from frozen, just add a couple of extra minutes to the cooking time.
Instructions
Let’s break this down into easy steps.
Step 1: Cook the macaroni according to package directions until it’s al dente. Drain it well and set it aside.
Step 2: In a saucepan, melt the butter over medium heat. Whisk in the 1/4 cup of flour and cook for one minute.
Step 3: Slowly pour in the milk while whisking constantly to prevent lumps. Keep cooking and whisking until the sauce thickens, about 5-7 minutes.
Step 4: Remove the pan from the heat. Stir in the cheeses, salt, pepper, and garlic powder until everything is melted and smooth.
Step 5: Add the cooked macaroni to the cheese sauce and stir to combine.
Step 6: Spread the mac and cheese onto a baking sheet in an even layer. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
Step 7: Once chilled, scoop the mac and cheese and roll it into 2-inch balls. Place them on a clean baking sheet.
Step 8: Set up three shallow dishes. Put the 2 cups of flour in one, the beaten eggs in the second, and the panko breadcrumbs in the third.
Step 9: Roll each ball in the flour, then dip it in the egg, and finally coat it completely in the panko breadcrumbs. Place the breaded balls back on the baking sheet and chill for another 30 minutes.
Step 10: Heat about 3 inches of oil in a deep pot to 350°F (175°C).
Step 11: Carefully fry the mac and cheese balls in small batches for 2-3 minutes, or until they are golden brown and crispy.
Step 12: Use a slotted spoon to remove them from the oil and let them drain on a wire rack. Serve warm.
Nutrition and Pairings
Here’s a quick look at what you’re working with.
| Nutrition Info (Approx. per ball) | |
|---|---|
| Calories | 150-200 kcal |
| Protein | 8g |
| Fat | 10g |
| Carbohydrates | 15g |
- Diet Swaps: For a gluten-free version, use gluten-free pasta, a gluten-free flour blend, and gluten-free panko. They work just as well.
- Meal Pairings: Because these are so rich, they go best with something simple. A light green salad with a vinaigrette or some fresh tomato soup are perfect partners.
Leftovers and Storage
If you have any left (which is unlikely), store them in an airtight container in the fridge for up to 3 days.
To reheat, don’t use the microwave. It will make them soggy. Place them on a baking sheet in an oven or air fryer at 375°F (190°C) for 5-10 minutes, or until they are heated through and crispy again.
FAQs
Q1. Why did my mac and cheese balls fall apart in the fryer?
Ans: They probably weren’t cold enough. The mac and cheese mixture has to be firm and solid before you roll and fry it. Chilling is the most important step!
Q2. Can I bake these instead of frying them?
Ans: Yes, you can. They won’t be as crispy, but they’re still delicious. Place them on a baking sheet and spray them with cooking oil. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Q3. Can I make these in an air fryer?
Ans: Absolutely. Place the balls in the air fryer basket in a single layer. Spray them with a little oil and cook at 375°F (190°C) for 8-10 minutes, shaking the basket halfway through, until golden brown.
Wrapping Up
This is a fun recipe that always gets rave reviews. It takes a little bit of time, but the steps are simple, and the result is totally worth it.
Go ahead and give it a try. I promise you won’t regret it. When you make them, drop a comment below and let me know how they turned out
