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Crispy Fried Mac and Cheese Balls

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These crispy fried mac and cheese balls feature a crunchy golden crust with a warm, gooey cheese center, perfect as a snack or appetizer for parties and casual gatherings.

Ingredients

Scale
  • 2 cups elbow macaroni (about 200 grams), cooked al dente and drained
  • 1 ½ cups sharp cheddar cheese (170 grams), shredded
  • ½ cup mozzarella cheese (60 grams), shredded
  • 1 cup milk (240 ml), whole or 2%
  • 2 tablespoons unsalted butter (28 grams), softened
  • 2 tablespoons all-purpose flour (16 grams)
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder (optional)
  • Salt to taste (about ½ teaspoon)
  • Black pepper to taste (about ¼ teaspoon)
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs (150 grams)
  • Extra shredded cheese or small cubes (optional, for gooey center)
  • Vegetable oil or canola oil for frying (enough to fill pan about 3-4 inches deep)

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute, stirring constantly to form a roux.
  3. Slowly whisk in milk, ensuring no lumps form. Add mustard powder, garlic powder (if using), salt, and pepper. Stir until thickened, about 3-4 minutes.
  4. Remove from heat and stir in sharp cheddar and mozzarella cheese until melted and smooth.
  5. Mix the drained macaroni into the cheese sauce until evenly coated. Transfer mixture to a shallow dish, cover, and chill in refrigerator for at least 30 minutes.
  6. Once chilled, scoop about 2 tablespoons of the mac and cheese mixture and roll into balls. Press a small cube or pinch of shredded cheese into the center and seal inside the ball. Place balls on a parchment-lined baking sheet.
  7. Set up a breading station with two shallow bowls: one with beaten eggs, the other with panko breadcrumbs. Dip each ball in egg, then roll in breadcrumbs. For extra crunch, double-dip by repeating egg and breadcrumb coating. Place breaded balls back on baking sheet.
  8. Heat 3-4 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C).
  9. Carefully fry balls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer to a wire rack to drain excess oil.
  10. Let balls cool slightly and serve warm with your favorite dipping sauce.

Notes

Chill the mac and cheese mixture for at least 30 minutes to help the balls hold their shape. Use panko breadcrumbs for extra crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt crusts. Rest fried balls on a wire rack instead of paper towels to keep them crispy.

Nutrition

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

Find it online: https://emmaoven.com/crispy-fried-mac-and-cheese-balls-recipe-5-easy-steps-to-gooey-perfection/