Fried Macaroni Cheese Balls

The first time I made these, my roommate walked through the door and immediately asked what restaurant Id ordered from. When I told her Id spent the afternoon in our tiny kitchen, she refused to believe me until she saw the evidence: flour dusted across my shirt and a stack of paper towels next to the stove. Now theyre the most requested thing at every gathering, and Ive learned to make double batches because the first tray always vanishes within minutes.

Last summer, I made these for a Fourth of July party while my cousins hovered around the stove. We ended up eating them standing up, straight from the paper towels, burning our fingers because nobody could wait for the platter. My aunt still texts me about them whenever she sees a jar of marinara sauce at the grocery store.

Ingredients

• 200 g (7 oz) elbow macaroni: The curves hold onto cheese sauce better than straight pasta, and Ive learned that slightly overcooking it by one minute actually helps the balls hold together
• 2 cups (200 g) shredded sharp cheddar cheese: Sharp cheddar gives you that punchy flavor, though Ive mixed in Gruyère when I wanted to impress dinner guests
• 2 tbsp unsalted butter: The foundation of any good cheese sauce, and salted butter throws off the seasoning balance
• 2 tbsp all-purpose flour: This creates the roux that thickens your sauce into something velvety
• 1 cup (240 ml) whole milk: Whole milk makes the sauce rich enough to stand up to the breading and frying
• 1/2 tsp salt and 1/4 tsp ground black pepper: Season aggressively because the breading will mute some of the flavor
• 1/4 tsp paprika: Adds a subtle warmth and makes the cheese sauce look more golden
• 1 cup (120 g) all-purpose flour: The first layer of defense against the hot oil
• 2 large eggs and 2 tbsp milk: Whisk these together until completely smooth for even coating
• 2 cups (120 g) panko breadcrumbs: Panko creates that shatteringly crisp exterior that regular breadcrumbs cant match
• 1/2 cup (50 g) grated Parmesan cheese: Mixing this into the panko adds savory depth and extra crunch
• Vegetable oil: You need enough for the balls to float freely
• 1 1/2 cups (360 ml) marinara sauce: Warm this up while you fry so everything hits the table hot

Instructions

Cook the pasta to perfect tenderness:

Boil the macaroni in salted water until its just past al dente, then drain it well and set it aside while you make the sauce

Build your cheese sauce:

Melt butter in a saucepan over medium heat, stir in the flour and let it cook for a minute to remove the raw taste, then gradually whisk in the milk until smooth

Create the creamy base:

Let the sauce bubble for 2 to 3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon

Add the cheese and seasonings:

Remove the pan from heat, stir in the cheddar, salt, pepper, and paprika until everything melts together into a glossy sauce

Combine everything:

Pour the cheese sauce over the cooked macaroni and mix until every piece is coated, then spread it on a tray and refrigerate for at least an hour until its firm enough to handle

Form the balls:

Scoop the chilled mixture into 1.5-inch balls, pressing them tightly together, then place them on a lined baking sheet and freeze for 30 minutes

Set up your breading station:

Place flour in one bowl, beat the eggs with milk in a second bowl, and mix the panko with Parmesan in a third bowl

Coat each ball:

Dredge the balls in flour, dip them in the egg mixture, then press them into the panko-Parmesan blend until evenly coated

Fry to golden perfection:

Heat 2 inches of oil to 350°F (175°C) and fry the balls in batches, turning them occasionally, until theyre deeply golden and crisp, about 2 to 3 minutes

Drain and serve immediately:

Lift the balls out with a slotted spoon and let them drain on paper towels while you finish the remaining batches

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My nephew turned his nose up at macaroni until he saw these at a family dinner, and now he asks for them every birthday. The way he lights up when that first crunch hits tells me everything about why we bother with deep frying in the first place.

Making Them Ahead

You can bread these balls and freeze them raw on a baking sheet, then transfer them to a bag once theyre solid. Fry them straight from the freezer, just add an extra minute or two to the cooking time. I always keep a stash in my freezer for emergency appetizers.

Getting the Crispiest Results

Make sure your oil is properly hot before you start—test it with a few loose crumbs of breading, which should sizzle immediately and rise to the surface. Crowding the pot drops the oil temperature and leads to soggy balls, so work in small batches and let the oil come back to temperature between each one.

Serving Ideas

Beyond the classic marinara, these are fantastic with garlic aioli, spicy ranch, or even a drizzle of truffle oil if you feel like being fancy. Ive served them with roasted red pepper dip and watched adults actually fight over the last one.

• Try mixing some chopped jalapeños into the mac and cheese before chilling
• A pinch of cayenne in the cheese sauce adds lovely background heat
• Leftover balls can be reheated in a 400°F oven for about 10 minutes

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Theres something deeply satisfying about turning comfort food into finger food, and these never fail to make people happy. Make them once, and youll understand why theyve become legendary in my circle of friends.

Recipe Questions & Answers

→ How do I achieve a crispy crust on the macaroni balls?

Ensure the balls are well chilled before frying and use a three-step breading process with flour, egg wash, and panko-Parmesan for optimal crispness.

→ Can I prepare the macaroni balls ahead of time?

Yes, assemble and freeze the balls on a baking sheet before frying. Fry them directly from frozen, adding 1–2 minutes to the cooking time.

→ What cheese works best for the filling?

Sharp cheddar provides a rich flavor, but you can mix in mozzarella or Gruyère for a different creamy texture.

→ How should I serve these macaroni balls?

Serve hot with warm marinara sauce for dipping. They also pair well with light Italian red wine or sparkling water with lemon.

→ What frying temperature is recommended?

Heat the oil to 350°F (175°C) for even frying that produces a golden, crispy exterior without absorbing excess oil.