The Best Crispy Fried Mac And Cheese Balls Recipe Ever Recipe

Introduction

Crispy Fried Mac and Cheese Balls are the ultimate comfort snack—crispy on the outside, creamy on the inside, and packed with cheesy goodness. Perfect for parties, appetizers, or a fun twist on a classic favorite, this recipe delivers irresistible flavor and texture.

Ingredients

• 2 cups cooked macaroni
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• Salt to taste
• Pepper to taste
• Vegetable oil for frying

Instructions

1. Step 1: In a bowl, combine cooked macaroni, shredded cheddar cheese, grated Parmesan cheese, salt, and pepper. Mix well to create the mac and cheese base.
2. Step 2: Transfer the macaroni mixture to a shallow dish, cover tightly, and refrigerate for at least 2-4 hours, or until very firm. This is crucial for forming the balls.
3. Step 3: Set up a breading station with three separate shallow dishes: one with 1/4 cup all-purpose flour, one with the 2 beaten eggs, and the third with 1 cup breadcrumbs.
4. Step 4: Using an ice cream scoop or your hands, scoop portions of the chilled mac and cheese mixture and roll them firmly into compact balls, about 1.5 to 2 inches in diameter.
5. Step 5: Dredge each mac and cheese ball sequentially: first roll it thoroughly in flour (tap off excess), then coat fully in the beaten egg (let excess drip), and finally roll generously in the breadcrumbs, pressing firmly to ensure an even and thick coating.
6. Step 6: For optimal crispiness and to prevent the breading from falling off, place the breaded balls on a baking sheet and refrigerate for another 30 minutes (or freeze for 15-20 minutes) to firm up the coating.
7. Step 7: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Do not fill the pot more than halfway with oil.
8. Step 8: Carefully lower 3-4 chilled, breaded mac and cheese balls into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy balls.
9. Step 9: Fry the balls for about 3-4 minutes, turning gently, until they are deep golden brown and wonderfully crispy on all sides.
10. Step 10: Remove the fried mac and cheese balls from the oil with a slotted spoon and transfer them immediately to a wire rack set over paper towels to drain any excess oil.
11. Step 11: Serve the Crispy Fried Mac and Cheese Balls immediately while hot. They are delicious on their own or with your favorite dipping sauce.

Tips & Variations

• Use a mix of sharp cheddar and mozzarella for extra gooeyness inside the balls.
• Try seasoned breadcrumbs for added flavor and crunch.
• For a baked version, place the breaded balls on a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes until crispy.
• Make the mac and cheese base a day ahead to save time and improve firmness.

Storage

Store leftover fried mac and cheese balls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes to restore crispiness. They can be frozen before or after frying; if frozen before frying, fry directly from frozen and add a few extra minutes to cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover macaroni and cheese to make these balls?

Yes, leftover macaroni and cheese works well as long as it is firm enough to hold shape when rolled. Refrigerate it until chilled and firm before shaping into balls.

What dipping sauces go well with Crispy Fried Mac and Cheese Balls?

These tasty bites pair wonderfully with ranch dressing, marinara sauce, spicy sriracha mayo, or a classic honey mustard for a perfect flavor balance.

The Best Crispy Fried Mac And Cheese Balls Recipe Ever Recipe

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★★★★★

4.8 from 145 reviews

These Crispy Fried Mac and Cheese Balls are the ultimate comfort snack, combining creamy macaroni and cheese with a perfectly crunchy, golden breadcrumb coating. Crispy on the outside and gooey on the inside, they make an irresistible appetizer or party finger food that everyone will love.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 4 minutes per batch
• Total Time: 3 hours (including chilling)
• Yield: Approximately 12 mac and cheese balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Mac and Cheese Base

• 2 cups cooked macaroni
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Pepper to taste

Breading Station

• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs

For Frying

• Vegetable oil for frying (about 3 inches deep in pot)

Instructions

1. Prepare Mac and Cheese Mixture: In a bowl, combine cooked macaroni, shredded cheddar cheese, grated Parmesan cheese, salt, and pepper. Mix thoroughly to create a uniform mac and cheese base.
2. Chill the Mixture: Transfer the mac and cheese mixture to a shallow dish, cover it tightly, and refrigerate for at least 2-4 hours until very firm. This step is essential to ensure the balls will hold their shape during frying.
3. Set Up Breading Station: Prepare three shallow dishes—one with all-purpose flour, one with the beaten eggs, and one with breadcrumbs—to dredge the mac and cheese balls properly.
4. Form the Balls: Using an ice cream scoop or your hands, scoop chilled mac and cheese mixture and roll into compact balls approximately 1.5 to 2 inches in diameter.
5. Bread the Balls: Coat each ball first in flour (shake off excess), then dip into beaten eggs (allow excess to drip off), and finally roll generously in breadcrumbs, pressing firmly for a thick, even coating.
6. Firm Up Coating: Place the breaded balls on a baking sheet and refrigerate for 30 minutes or freeze for 15-20 minutes. This helps the coating set and prevents it from falling off during frying.
7. Heat Oil: In a large heavy-bottomed pot or Dutch oven, heat vegetable oil to about 350°F (175°C), filling the pot to a depth of about 3 inches but no more than halfway full.
8. Fry the Balls: Carefully lower 3-4 of the chilled mac and cheese balls into the hot oil with a slotted spoon without overcrowding. Fry for 3-4 minutes, turning gently to achieve an even golden brown and crispy crust.
9. Drain Excess Oil: Remove the fried balls with a slotted spoon and transfer them to a wire rack set over paper towels to drain excess oil thoroughly.
10. Serve: Serve the mac and cheese balls immediately while hot. They’re perfect served alone or with your favorite dipping sauce.

Notes

• Ensure the mac and cheese mixture is completely cooled and firm to prevent the balls from falling apart during frying.
• Maintaining the oil temperature at 350°F is crucial to get a crispy outside without absorbing too much oil.
• Do not overcrowd the frying pot to avoid oil temperature drop and soggy results.
• You can prepare these in advance, keep them refrigerated or frozen, then fry when ready to serve.
• For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.

Keywords: Mac and Cheese Balls, Fried Appetizer, Crispy Snack, Party Food, Comfort Food, Fried Mac and Cheese