Fried mac and cheese balls are little golden orbs of cheesy, crispy goodness that are hard to resist. These bites combine creamy macaroni and cheese with a crunchy outside, giving you the best of both worlds in every mouthful. They’re perfect for snack time or as a fun appetizer when you’re craving something warm and cheesy.
I love making these because they’re so easy to share, and everyone always asks for seconds. A little tip I’ve found helpful is to freeze the balls before frying — it helps them hold their shape better and get extra crispy. Plus, you can make a batch ahead of time, so they’re ready whenever you want a cheesy treat.
My favorite way to enjoy fried mac and cheese balls is with a simple dipping sauce like ketchup, ranch, or even a little spicy mayo. They’re great at parties or even as a cozy snack during a movie night. Honestly, once you try them, it’s hard not to go back for more!
Key Ingredients & Substitutions
Macaroni: Elbow pasta works great because its small shape holds creamy cheese well. You can swap it with small shells or cavatappi if you prefer a twist.
Cheese: I use sharp cheddar for that strong cheesy flavor and Parmesan for a bit of tang. Feel free to mix in mozzarella for extra stretchiness or use a dairy-free cheese blend for a vegan option.
Bread Crumbs: Panko breadcrumbs give the best crunch, but regular breadcrumbs work fine too. For gluten-free, use gluten-free panko or crushed cornflakes.
Milk & Butter: Whole milk and unsalted butter make the sauce creamy and rich, but you can substitute with plant-based milk and vegan butter for lactose intolerance.
How Do I Make Sure the Mac and Cheese Balls Hold Their Shape When Frying?
Chilling the mac and cheese mixture is key. Here’s how to get it right:
- After mixing macaroni with cheese sauce, spread it in a shallow dish and refrigerate for at least 2 hours. This helps it firm up.
- Use slightly damp hands to shape the balls to prevent sticking and help them compact tightly.
- Double coat each ball with flour, egg, and breadcrumbs. This creates a sturdy shell that holds up in hot oil.
- Freeze the balls for 30 minutes to an hour before frying if you want extra firmness.
Frying at the right temperature (around 350°F) ensures the outside crisps quickly while keeping the inside soft and melty.
Equipment You’ll Need
- Large pot – perfect for boiling the macaroni evenly without spilling.
- Medium saucepan – ideal for making the creamy cheese sauce.
- Whisk – helps keep the cheese sauce smooth and lump-free.
- Baking sheet or shallow dish – great for chilling the mac and cheese before shaping.
- Deep fryer or heavy pot – for frying the balls evenly to a golden crisp.
- Slotted spoon – makes lifting out the hot fried balls safe and easy.
- Mixing bowls – handy for setting up the dredging station with flour, eggs, and breadcrumbs.
Flavor Variations & Add-Ins
- Add cooked bacon bits or diced ham for smoky, meaty bites that balance the cheese.
- Mix in diced jalapeños or a dash of hot sauce to give the balls a spicy kick.
- Use a blend of cheeses like mozzarella and pepper jack for gooier, flavorful centers.
- Stir chopped herbs such as chives or parsley into the mac and cheese for fresh notes.
Fried Mac and Cheese Balls
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika (optional)
For the Coating and Frying:
- 2 large eggs
- 1 cup all-purpose flour (for dredging)
- 2 cups breadcrumbs (preferably panko for extra crunch)
- Vegetable oil, for frying (about 4 cups)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 2 hours to chill the mac and cheese mixture until firm. Frying will take around 15 minutes depending on the batch size. Plan for about 2 hours and 40 minutes total.
Step-by-Step Instructions:
1. Cook the Macaroni:
Boil a large pot of salted water, add the elbow macaroni, and cook until just tender (al dente) following package instructions. Drain and set aside.
2. Make the Cheese Sauce:
In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for about 1 minute, forming a roux. Slowly whisk in the milk, stirring constantly until thickened and smooth, about 5-7 minutes.
3. Add the Cheese and Season:
Remove from heat and stir in sharp cheddar and Parmesan cheeses until melted. Season with salt, pepper, garlic powder, and paprika if you’d like. Mix well.
4. Combine Macaroni and Cheese:
Pour the cooked pasta into the cheese sauce and stir until evenly coated. Spread the mixture into a shallow dish, cover, and refrigerate for at least 2 hours to firm up.
5. Shape the Balls:
Once chilled, scoop about 2 tablespoons and roll into balls using slightly damp hands for easy shaping.
6. Set Up Dredging Station:
Place flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. For extra crunch, prepare for double coating.
7. Coat the Balls:
Roll each ball first in flour, dip in egg, and coat with breadcrumbs. For an even crispier shell, repeat the egg and breadcrumb step once more.
8. Fry the Mac and Cheese Balls:
Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Carefully fry the balls in batches for 3-4 minutes, turning as needed, until all sides are golden and crispy. Remove with a slotted spoon and drain on paper towels.
9. Serve and Enjoy:
Garnish with freshly chopped parsley and serve warm with a dipping sauce of your choice such as ranch, spicy mayo, or ketchup.
Can I Make Fried Mac and Cheese Balls Ahead of Time?
Yes! Prepare the mac and cheese mixture and shape the balls, then refrigerate or freeze them before frying. If frozen, let them thaw in the fridge for about 30 minutes before frying for best results.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs, crushed cornflakes, or crushed crackers work well to create a crispy coating.
How Do I Store Leftover Mac and Cheese Balls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep them crispy.
Can I Bake Instead of Frying?
Yes! For a healthier option, bake the coated mac and cheese balls on a greased baking sheet at 400°F for 15-20 minutes, turning halfway, until golden and crispy.