Fried Macaroni Cheese Balls (Printable Version)

Crispy macaroni balls with creamy cheddar, served hot with a tangy marinara dipping sauce.

# Ingredient List:

→ Macaroni and Cheese

01 - 7 oz elbow macaroni
02 - 2 cups shredded sharp cheddar cheese
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup whole milk
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper
08 - 1/4 tsp paprika

→ Breading

09 - 1 cup all-purpose flour
10 - 2 large eggs
11 - 2 tbsp milk
12 - 2 cups panko breadcrumbs
13 - 1/2 cup grated Parmesan cheese
14 - Vegetable oil for frying

→ Marinara Sauce

15 - 1 1/2 cups jarred or homemade marinara sauce, warmed

# How to Make:

01 - Cook the elbow macaroni in salted boiling water until al dente according to package directions. Drain thoroughly and set aside.
02 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth and continue cooking for 2-3 minutes until thickened, stirring frequently.
03 - Remove saucepan from heat. Stir in shredded cheddar cheese, salt, black pepper, and paprika until cheese is completely melted and sauce is smooth. Add cooked macaroni and mix until evenly coated. Spread mixture onto a baking tray and refrigerate for at least 1 hour until very firm.
04 - Scoop chilled macaroni mixture into 1.5-inch balls, pressing firmly to compact. Place balls on a parchment-lined baking sheet and freeze for 30 minutes until firm.
05 - Arrange three shallow bowls: place flour in the first bowl, beat eggs with milk in the second bowl, and combine panko breadcrumbs with Parmesan cheese in the third bowl.
06 - Dredge each chilled ball in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with panko-Parmesan mixture, pressing gently to ensure breading adheres evenly.
07 - Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry balls in batches, turning occasionally, until golden brown and crispy, approximately 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
08 - Arrange fried macaroni and cheese balls on a serving platter and serve immediately with warm marinara sauce for dipping.

# Expert Tips:

01 -
  • These turn leftover mac and cheese into something that feels like a treat from a gourmet restaurant
  • The crispy outside gives way to impossibly creamy centers that make people close their eyes when they bite
  • They reheat surprisingly well, though Ive never seen them last long enough to test that theory
02 -
  • The chilling step is non-negotiable—warm mac and cheese will collapse into a sad mess in the hot oil
  • Freezing the formed balls for 30 minutes makes them much easier to handle during breading
  • Let the fried balls rest for at least 2 minutes before biting into them or you will burn your mouth on the molten cheese
03 -
  • Wet your hands slightly before forming the balls to prevent sticking
  • Press the breading on firmly rather than rolling, which can dislodge the coating
  • Keep a candy thermometer in the oil to maintain consistent temperature

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