These crispy Fried Mac and Cheese Balls are the ultimate party appetizer! We took creamy, cheesy bites of macaroni and cheese, coated them in crunchy panko breading, and deep-fried them to perfection in just a few quick and easy steps. Game day just got way more delicious!
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What’s in This Mac and Cheese Balls Recipe?
- Pasta: We like traditional elbow macaroni for these bites. Other pasta shapes may be too large and unwieldy.
- Butter + Flour: Unsalted butter and all-purpose flour combine to thicken the sauce.
- Spices: Ground cayenne pepper, garlic powder, onion powder, salt, and pepper enhance the flavor of this mac and cheese.
- Milk: We like whole milk for its richness, but 2% or skim will also work.
- Cheese: A combination of cheddar and mozzarella cheese make these bites super creamy and cheesy.
- Oil: We like vegetable oil for frying because it has a neutral flavor and a high smoke point.
- Eggs: Help bind the bites together.
- Breadcrumbs: Panko breadcrumbs create the crispiest macaroni bites., but regular or Italian-seasoned also work.
Notes from the Test Kitchen
These crispy fried mac and cheese bites are the ultimate handheld snack food. This recipe makes 35 bites, enough for a hefty game-day crowd. We loved serving our friends and family such a fun snack.
Variations on Deep Fried Mac and Cheese Balls
We spiced up these mac and cheese balls up by adding some bacon bits, chopped chives, or hot sauce. To make these crispy, cheesy bites of macaroni and cheese fit into your diet, simply swap a few ingredients: use gluten-free pasta, gluten-free flour, and gluten-free breadcrumbs.
How to Store and Reheat
These are best eaten as soon as they’re made. Store leftover mac and cheese balls in an airtight container in the refrigerator for up to 1 week. Reheat in the oven at 350°F for 5-10 minutes, or until crispy. I don’t recommend freezing these.
Serving Suggestions
Be sure to serve these bites of fried mac and cheese with plenty of dips and sauces. We liked pairing them with marinara sauce, ranch, creamy pesto, and honey mustard.
Fried Mac and Cheese Balls Recipe
Ingredients
- 16 ounces dry elbow macaroni (1 box)
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons all-purpose flour
- ½-1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups milk
- 4 ounces cheddar cheese freshly shredded
- 4 ounces mozzarella cheese freshly shredded
- Vegetable oil for frying
- 2 large eggs
- ¼ cup water
- 2½ cups Panko breadcrumbs
Instructions
- Boil 6 cups of salted water in a large pot set over high heat. Add the pasta and cook for 6 minutes. Drain the cooked pasta and set it aside.16 ounces dry elbow macaroni
- In the same pot, melt the butter. Add the flour, cayenne pepper, garlic powder, onion powder, salt, and pepper. Whisk until the mixture starts to brown, about 2 minutes.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, ½-1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Whisk in the milk and continue stirring until it starts to thicken, about 5 minutes.2 cups milk
- Stir in the cheddar and mozzarella cheeses until fully melted. Mix in the cooked pasta.4 ounces cheddar cheese, 4 ounces mozzarella cheese
- Pour the macaroni into a 9×13-inch baking pan and spread it out. Cover and refrigerate for at least 2 hours.
- Once the macaroni is chilled, remove it from the refrigerator and line a baking sheet with parchment paper. Form equal size 2-inch balls from the mac and cheese and place them onto the prepared pan.
- Cover the baking sheet and freeze for at least 2 hours.
- Once the balls are frozen, prepare the oil. Fill a deep-frying skillet or Dutch oven with 3 inches of oil. Heat the pan of oil over medium heat until it reaches 300°F.Vegetable oil
- While the oil heats, prepare the breading. Whisk the eggs and water together in a shallow bowl. Pour the bread crumbs into another bowl.2 large eggs, ¼ cup water, 2½ cups Panko breadcrumbs
- Place a cooling rack on top of a baking sheet. Set aside.
- Remove the mac and cheese balls from the freezer. Dip each ball into the whisked eggs and then coat with bread crumbs.
- Once the oil is hot, work in batches to fry the balls. Fry 5-6 balls at a time for about 3 minutes, flipping halfway through or until golden.
- Place the fried Mac and cheese balls on the cooling rack while the rest of the balls cook. Serve with dipping sauce and enjoy!
Becky’s Tips
- Panko breadcrumbs create the most crispy coating. In a pinch, fine breadcrumbs will work.
- Don’t overcrowd the pan when you cook the balls, cook them in smaller batches.
- Adjust the temperature of the oil during cooking as needed, so it remains at a consistent heat.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mac and Cheese Balls Step by Step
Boil the Pasta: Boil 6 cups of salted water in a large pot set over high heat. Add 16 ounces of dry elbow macaroni and cook for 6 minutes. Drain the cooked pasta and set it aside.
Make the Seasoning: In the same pot, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of all-purpose flour, ½-1 teaspoon of ground cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk until the mixture starts to brown, about 2 minutes.
Add the Milk: Whisk in 2 cups of milk and continue stirring until it starts to thicken, about 5 minutes.
Add the Cheese: Stir in 4 ounces each of shredded cheddar and mozzarella cheese until fully melted. Mix in the cooked pasta.
Chill the Mac and Cheese: Pour the macaroni into a 9×13-inch baking pan and spread it out. Cover and refrigerate for at least 2 hours.
Scoop into Balls: Once the macaroni is chilled, remove it from the refrigerator and line a baking sheet with parchment paper. Form equal-sized 2-inch balls from the mac and cheese and place them onto the prepared pan. Cover the baking sheet and freeze for at least 2 hours.
Bread the Macaroni Balls: Once the balls are frozen, prepare the oil. Fill a deep-frying skillet or Dutch oven with 3 inches of vegetable oil. Heat the pan of oil over medium heat until it reaches 300°F. While the oil heats, prepare the breading. Whisk 2 large eggs and ¼ cup of water together in a shallow bowl. Pour 2½ cups of Panko breadcrumbs into another bowl. Place a cooling rack on top of a baking sheet. Set aside. Remove the mac and cheese balls from the freezer. Dip each ball into the whisked eggs and then coat with breadcrumbs.
Fry the Macaroni Balls: Once the oil is hot, work in batches to fry the balls. Fry 5-6 balls at a time for about 3 minutes, flipping halfway through or until golden.
Serve the Macaroni Balls: Place the fried Mac and cheese balls on the cooling rack while the rest of the balls cook. Serve with dipping sauce and enjoy!
wow! that’s a perfect recipe.