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Crispy Fried Mac and Cheese Balls Recipe with Creamy Ranch Dip

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Golden, crunchy mac and cheese balls with a gooey cheesy center, served with a tangy creamy ranch dip. Perfect for quick snacks, parties, or game days.

Ingredients

Scale
  • 2 cups elbow macaroni (about 200g), cooked al dente
  • 1 ½ cups sharp cheddar cheese (about 170g), shredded
  • ½ cup mozzarella cheese (about 60g), shredded
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (for cheese sauce)
  • 1 ½ cups whole milk (360ml), warmed
  • ½ tsp salt
  • ¼ tsp black pepper, freshly ground
  • ¼ tsp garlic powder (optional)
  • ½ cup all-purpose flour (60g) for dredging
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs (150g), mixed with ½ tsp smoked paprika
  • Vegetable oil for deep frying (about 4 cups / 1L)
  • ½ cup mayonnaise (120g)
  • ½ cup sour cream (120g)
  • 2 tbsp buttermilk (30ml)
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook until al dente, about 7 minutes. Drain and rinse with cold water to stop cooking. Set aside to cool completely (about 15 minutes).
  2. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp flour and cook for 1-2 minutes until smooth and nutty smelling.
  3. Gradually whisk in 1 ½ cups warmed whole milk, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon, about 4-5 minutes.
  4. Remove from heat and stir in 1 ½ cups sharp cheddar and ½ cup mozzarella cheese until melted and smooth. Season with ½ tsp salt, ¼ tsp black pepper, and ¼ tsp garlic powder. Adjust seasoning to taste.
  5. Fold the cooled macaroni into the cheese sauce until fully coated. Spread mixture evenly on a baking sheet and refrigerate for at least 1 hour until firm.
  6. Set up three shallow bowls: one with ½ cup flour, one with 2 beaten eggs, and one with 1 ½ cups panko breadcrumbs mixed with ½ tsp smoked paprika.
  7. Using a tablespoon or small ice cream scoop, form the chilled macaroni mixture into balls about 1 ½ inches in diameter (about 20-24 balls). Place on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
  8. Roll each ball in flour, dip in beaten eggs, then coat evenly with the seasoned panko breadcrumbs. Repeat the egg and breadcrumb step once more for extra crunch.
  9. Heat vegetable oil in a heavy-bottomed pan or Dutch oven to 350°F (175°C) to a depth of about 2 inches. Fry balls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on a wire rack lined with paper towels.
  10. While frying, mix ½ cup mayonnaise, ½ cup sour cream, 2 tbsp buttermilk, 1 tsp dried dill, 1 tsp dried parsley, ½ tsp garlic powder, ½ tsp onion powder, salt, and pepper in a bowl. Chill until serving.
  11. Serve the fried mac and cheese balls warm with creamy ranch dip.

Notes

Chill the mac and cheese mixture and formed balls thoroughly to prevent bursting during frying. Maintain oil temperature at 350°F for best results. Double coating with egg and breadcrumbs adds extra crunch. Use panko breadcrumbs for lighter, crispier coating. Drain on wire rack to keep crust crispy. Can freeze formed balls before frying. Baking alternative: 400°F for 20-25 minutes, flipping halfway.

Nutrition

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

Find it online: https://emmaoven.com/crispy-fried-mac-and-cheese-balls-recipe-with-creamy-ranch-dip/