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Crispy Fried Mac and Cheese Balls

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These crispy fried mac and cheese balls offer a perfect balance of creamy inside and crunchy outside, making them an irresistible comfort food snack or appetizer.

Ingredients

Scale
  • 2 cups (about 200g) elbow macaroni, cooked al dente
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 1 cup (110g) mozzarella cheese, shredded
  • ½ cup (50g) grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • ½ cup (120ml) whole milk or cream
  • 2 tbsp all-purpose flour
  • 1 ½ cups (150g) plain or panko breadcrumbs
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • Pinch of smoked paprika or cayenne pepper (optional)
  • Vegetable or canola oil for frying

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain well and rinse with cold water to stop cooking. Set aside.
  2. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for about 1 minute to form a roux, stirring constantly so it doesn’t brown.
  3. Slowly pour in ½ cup (120ml) whole milk while whisking. Continue cooking and whisking until sauce thickens, about 3-4 minutes.
  4. Remove sauce from heat and stir in 1 cup shredded sharp cheddar, 1 cup shredded mozzarella, and ½ cup grated Parmesan cheese. Season with salt, pepper, and optional pinch of smoked paprika or cayenne. Stir until cheese melts and sauce is smooth.
  5. Fold the drained macaroni into the cheese sauce until fully coated. Transfer this mixture into a shallow dish and chill in the refrigerator for at least 1 hour.
  6. Once chilled, scoop about 1½ tablespoons (about 30g) of mac and cheese mixture and roll it into tight balls with your hands. Place them on a parchment-lined tray.
  7. Set up a breading station with 3 shallow bowls: one with beaten eggs, one with plain or panko breadcrumbs, and one empty plate. Dip each ball first in the egg, then roll in breadcrumbs, pressing gently to coat evenly. For extra crunch, double-dip by repeating the egg and breadcrumb step.
  8. Pour vegetable oil into a deep fryer or heavy pot to a depth of about 3 inches (7.5 cm). Heat to 350°F (175°C).
  9. Carefully drop in batches of 4-5 balls, frying for 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pot. Remove with a slotted spoon and drain on a wire rack.
  10. Serve warm.

Notes

Chill the mac and cheese mixture for at least 1 hour before shaping to help the balls hold together during frying. Double breading adds extra crunch. Maintain oil temperature at 350°F (175°C) to avoid greasy or undercooked balls. Use a wire rack to drain excess oil and keep balls crispy longer. For gluten-free, substitute flour and breadcrumbs with gluten-free versions. For dairy-free, use plant-based milk and vegan cheese.

Nutrition

Keywords: mac and cheese balls, fried mac and cheese, comfort food, appetizer, party snack, crispy mac and cheese

Find it online: https://emmaoven.com/crispy-fried-mac-and-cheese-balls-recipe-5-easy-steps-for-ultimate-comfort/