Fried Macaroni Cheese Balls (Printable Version)
Golden fried macaroni cheese balls with creamy centers served with warm marinara sauce.
# Ingredient List:
→ Macaroni and Cheese Base
01 - 8 oz elbow macaroni
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 6 oz sharp cheddar cheese, grated
06 - 2 oz mozzarella cheese, grated
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp paprika
→ Breading and Frying
10 - 2 large eggs
11 - 2 tbsp milk
12 - 1 cup all-purpose flour
13 - 1 cup breadcrumbs (panko or regular)
14 - Vegetable oil for frying
→ Serving
15 - 2 cups marinara sauce, warmed
16 - Fresh parsley, chopped for garnish
# How to Make:
01 - Cook elbow macaroni in salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
03 - Gradually whisk in whole milk, stirring continuously. Cook until sauce slightly thickens, about 2-3 minutes. Reduce heat to low.
04 - Stir in sharp cheddar, mozzarella, salt, black pepper, and paprika. Continue stirring until all cheese melts completely and sauce becomes smooth and creamy.
05 - Add drained macaroni to the cheese sauce. Mix thoroughly until every piece of pasta is evenly coated.
06 - Spread mixture evenly on a parchment-lined baking sheet. Cover and refrigerate until firm, at least 2 hours. For faster results, freeze for 30 minutes.
07 - Scoop heaping tablespoons of the chilled macaroni mixture. Roll between hands to form 1.5-inch balls, compacting firmly to hold shape.
08 - Set up three shallow bowls: whisk eggs with 2 tbsp milk in the first, place flour in the second, and breadcrumbs in the third.
09 - Dredge each macaroni ball in flour, shaking off excess. Dip into egg mixture, then press into breadcrumbs to coat completely. Place on a clean tray.
10 - Pour vegetable oil into a deep pot to reach 2 inches depth. Heat to 350°F over medium-high heat.
11 - Fry balls in batches of 5-6 for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
12 - Arrange fried macaroni balls on a serving platter. Serve immediately with warm marinara sauce for dipping. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- That first bite when the crispy shell gives way to an incredibly creamy, cheesy center is basically pure happiness
- They reheat surprisingly well so you can make a big batch and keep some hidden in the freezer for emergencies
02 -
- The chilling step is absolutely non negotiable unless you want cheese everywhere except inside the balls
- Do not overcrowd the pan or the oil temperature will drop and you will end up with soggy, greasy balls
03 -
- A cookie scoop makes portioning the cold mac and cheese so much faster and more uniform
- Let your oil come back to temperature between batches for consistently crispy results