Fried Mac Cheese Balls are the ultimate comfort food elevated to snack perfection. These golden, crispy spheres of joy combine everyone’s favorite mac and cheese into a portable, poppable treat that’s guaranteed to disappear minutes after serving.
I developed this recipe after noticing how my leftover mac and cheese always seemed to firm up in the refrigerator. Instead of just reheating it, I decided to transform it into something even more delicious—crispy on the outside with a gooey, cheesy center that creates the most satisfying cheese pull with every bite.
Why You’ll Love This
- Perfect way to transform leftover mac and cheese into something even more delicious
- Crispy exterior gives way to a creamy, cheesy center for the ultimate texture contrast
- Kid-friendly but sophisticated enough for adult gatherings and game days
- Can be prepped ahead and fried just before serving
- Customizable with different cheeses or add-ins to match your taste preferences
Ingredients
- 3 cups cooked mac and cheese, chilled and firm
- 1 cup shredded cheddar cheese (optional for extra cheesiness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for deep frying
Instructions
- If using freshly made mac and cheese, refrigerate for at least 2 hours until firm and cold. This is crucial for the balls to hold their shape.
- In a large bowl, mix the chilled mac and cheese with shredded cheddar (if using), garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
- Using your hands or a cookie scoop, roll the mixture into 1-inch balls. Place on a parchment-lined baking sheet and freeze for 30 minutes to help them hold their shape during frying.
- Prepare three shallow bowls: flour in the first, beaten eggs mixed with milk in the second, and panko mixed with Parmesan, salt, and pepper in the third.
- Working one at a time, roll each ball in flour, dip in egg mixture, then coat thoroughly with panko mixture, pressing gently to help coating stick. Return to baking sheet.
- Freeze the breaded balls for another 15 minutes before frying. This extra step prevents them from falling apart in the hot oil.
- Heat 2-3 inches of vegetable oil in a heavy pot or deep skillet to 350°F. Use a thermometer to maintain proper temperature.
- Carefully add balls to hot oil in small batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy all over.
- Remove with a slotted spoon and drain on paper towel-lined plates. Serve immediately while hot and crispy with your favorite dipping sauces.
Tips & Variations
- For extra cheesiness, insert a small cube of cheddar or mozzarella into the center of each ball before breading
- Add finely chopped jalapeños or bacon bits to the mac and cheese for a flavor boost
- Air fryer option: Spray with cooking oil and air fry at 380°F for 8-10 minutes for a lighter version
- Double-coat in breadcrumbs for an extra crispy exterior
- If your mac and cheese isn’t holding shape, add 1-2 tablespoons of flour to help bind it
- Make mini versions using a melon baller for bite-sized appetizers
Serving Suggestions
These Fried Mac Cheese Balls are delicious on their own but really shine with dipping sauces. Try serving with marinara sauce, ranch dressing, buffalo sauce, or a spicy sriracha mayo for different flavor experiences.
For a complete meal, pair with a fresh green salad dressed with a tangy vinaigrette to balance the richness of the fried balls. They also make fantastic appetizers for game day spreads or casual gatherings alongside other finger foods.
Notes
- Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven for 10 minutes to restore crispiness
- The balls can be breaded and frozen uncooked for up to 1 month—just add 1-2 minutes to the frying time when cooking from frozen
- Oil temperature is crucial—too hot and they’ll burn before heating through, too cool and they’ll absorb too much oil
- For best results, use day-old mac and cheese that has had time to set in the refrigerator
FAQs
Can I bake these instead of frying?
Yes! Arrange on a parchment-lined baking sheet, spray with cooking oil, and bake at 425°F for 15-20 minutes, turning halfway through.
Why are my mac and cheese balls falling apart when frying?
Make sure your mac and cheese is thoroughly chilled and compact the balls firmly. The chilling step after breading is also crucial for helping them hold together.
What’s the best mac and cheese to use?
A thicker, creamier mac and cheese works best. Avoid very loose or soupy versions, and if using boxed mac, prepare it with less milk than called for.
Can I make these ahead for a party?
Yes! Form and bread the balls up to 24 hours ahead, keep refrigerated, then fry just before serving. You can also fry ahead and reheat in a 350°F oven for 10 minutes.
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