Fried Macaroni Cheese Balls

The kitchen counter was covered in flour dust, and I could hear my friends already gathering in the living room. I had seen these crispy mac and cheese balls at a restaurant weeks ago and became slightly obsessed with recreating that perfect crunch to creamy ratio at home. My first attempt turned into a disaster of melting cheese and hot oil splatters, but sometimes the messy experiments teach you the most. Now I make them whenever I need serious comfort food that feels like a celebration.

Last winter my sister came over feeling pretty down after a rough week at work. I pulled a batch of these from the freezer, and we stood around the stove watching them turn golden while catching up about everything and nothing. There is something about sharing hot, crispy food straight from the pan that makes conversations flow easier.

Ingredients

• 225 g elbow macaroni: The classic curved shape holds onto cheese sauce perfectly and creates that nostalgic mac and cheese texture we all love
• 2 tbsp butter and 2 tbsp flour: This simple roux is what makes the cheese sauce velvety instead of grainy or separated
• 240 ml whole milk: Full fat milk creates the richest sauce, though I have used half and half when feeling particularly indulgent
• 170 g sharp cheddar plus 55 g mozzarella: The cheddar brings that punchy flavor while mozzarella contributes the incredible stretch factor
• 2 large eggs and 2 tbsp milk: The egg wash helps the breadcrumbs actually stick instead of sliding off during frying
• 120 g flour and 120 g breadcrumbs: The double coating of flour then breadcrumbs creates that satisfyingly thick crispy shell
• Vegetable oil: You need enough oil to comfortably submerge the balls without overcrowding the pot
• 480 ml marinara sauce: Something about the tangy tomato cutting through all that rich cheese just works beautifully

Instructions

Make your mac and cheese base:

Cook the macaroni until just slightly underdone since it will cook more later, then make your cheese sauce by melting butter and whisking in flour before slowly adding milk and stirring until thickened. Remove from heat and stir in both cheeses along with salt, pepper and paprika until completely smooth, then fold in the cooked pasta.

Let it get nice and cold:

Spread your mac and cheese onto a parchment lined baking sheet and pop it in the fridge for at least 2 hours or 30 minutes in the freezer. Trust me, trying to form balls with warm mac and cheese is a frustrating mess that will make you question all your life choices.

Set up your coating station:

Get three bowls going, one with whisked eggs and milk, one with flour, and one with breadcrumbs. Use a tablespoon or small cookie scoop to portion out the cold mac and cheese, then roll them into balls about the size of golf balls.

Double coat for maximum crunch:

Dredge each ball in flour, shaking off excess, then dip in the egg mixture, and finally roll in breadcrumbs until evenly coated. Place them on a tray as you work, and if the mixture starts getting too soft to handle, pop the tray back in the fridge for 15 minutes.

Fry until perfectly golden:

Heat about 2 inches of oil to 175°C, then fry the balls in batches, turning them occasionally, until they are a deep golden brown and crispy all over. Drain on paper towels and let them cool for just a minute before serving with warm marinara sauce.

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These have become my go to for game day and potlucks because they disappear so fast. Something about fried comfort food just brings people together in the best way.

Make Ahead Magic

You can form and bread all the balls, then freeze them on a tray before transferring to a freezer bag. Fry them straight from frozen, just add a minute or two to the cooking time.

Cheese Variations

Try swapping in smoked gouda for a subtle smoky flavor, or add some gruyère for a sophisticated twist. A little parmesan in the breadcrumb mixture adds wonderful savory depth.

Serving Ideas

Beyond marinara, try ranch, garlic aioli, or even a spicy sriracha mayo. For a party, set up a sauce bar and let people choose their own adventure.

• Sprinkle with fresh parsley or grated parmesan right after frying for a restaurant style finish
• Keep finished balls warm in a 200°F oven if you are frying a big batch
• Let them cool slightly before eating because the cheese inside gets seriously hot

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These fried mac and cheese balls are the kind of food that makes people close their eyes and smile after that first bite.

Recipe Questions & Answers

→ Can I prepare the balls in advance?

Yes, you can form the balls and freeze them for up to a month. Fry directly from frozen, adding 1-2 minutes to the cooking time.

→ What cheeses work best in the filling?

Sharp cheddar and mozzarella make a creamy blend, but Gruyère or smoked gouda can also add unique flavors.

→ How do I achieve a crispy coating?

Use a three-step breading process: dredge in flour, dip in egg wash, then coat with breadcrumbs before frying.

→ What oil is recommended for frying?

Vegetable oil works well due to its neutral flavor and high smoke point, ideal for deep frying.

→ Can I adjust the seasoning in the filling?

Yes, adding spices like paprika, black pepper, or a pinch of cayenne pepper enhances flavor. Bacon bits can also be mixed in for extra taste.