Can I bake these instead of frying them?

Yes! Place the breaded mac and cheese balls on a parchment-lined baking sheet, spray with cooking oil, and bake at 400°F for about 15-20 minutes or until golden and heated through. They won't be quite as crispy as fried, but still delicious.

Why did my mac and cheese balls fall apart during frying?

This usually happens if the mac and cheese mixture wasn't chilled long enough or if the balls weren't fully frozen before frying. Make sure to give them plenty of time to set up in the refrigerator and freezer.

Can I use boxed mac and cheese for this recipe?

While homemade offers the best flavor and texture, you can use leftover boxed mac and cheese in a pinch. Just be aware that you might need to add extra cheese to help it hold together better.

How do I know when the mac and cheese balls are done frying?

They should be golden brown on the outside, and if you break one open, the center should be hot throughout. If you're uncertain, use a food thermometer - the internal temperature should reach at least 165°F.

Fried Mac and Cheese Balls Recipe

Description

Fried Mac and Cheese balls are a golden, cheesy delight that combines creamy mac and cheese with a crispy breadcrumb coating. Perfect as an appetizer, snack, or indulgent treat, these flavorful bites are a crowd-pleaser and pair ideally with a zingy marinara dipping sauce. With their golden crunch on the outside and gooey cheese-filled center, they are a delightful blend of textures and flavors.

Ingredients

Units Scale

Macaroni and Cheese

1/2 pound elbow macaroni
1 Tablespoon butter
1 Tablespoon all-purpose flour
1 cup milk, warmed, plus 1 tablespoon
1/2 pound cheddar cheese
1/2 pound smoked gouda
Salt and pepper to taste

Breading & Frying

1 egg
1 1/2 cups breadcrumbs
1 teaspoon Italian seasoning
Optional: Marinara sauce for dipping
Oil for frying

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Instructions

Cook the macaroni:
Begin by cooking ½ pound of elbow macaroni according to the package instructions. Once cooked, drain the macaroni and rinse with cold water. Set aside to cool while preparing the cheese sauce.
Prepare the roux:
Melt 1 Tablespoon of butter in a pan over medium heat. Sprinkle in 1 Tablespoon of all-purpose flour and whisk continuously to create a smooth paste. Cook the roux for 2 minutes to remove its raw flavor.
Add the milk:
Gradually pour in 1 cup of warmed milk, stirring constantly to eliminate any lumps. Cook the mixture for about 2 minutes, or until it thickens into a creamy sauce.
Incorporate the cheeses:
Remove the pan from the heat and add ½ pound of cheddar cheese and ½ pound of smoked gouda. Stir well until the cheeses are fully melted and the sauce is smooth. Season to taste with salt and pepper. Pour the cheese sauce over the prepared macaroni and mix thoroughly to combine.
Chill the mac and cheese:
Transfer the mac and cheese mixture to a shallow pan and refrigerate for 2 hours. This will help the mixture firm up, making it easier to roll into balls.
Form mac and cheese balls and freeze:
Once chilled, use a cookie or ice cream scoop to shape the mac and cheese into balls. Place the balls onto a wax paper-lined cookie sheet. For best results, freeze the balls overnight or until they are cold and firm.
Prepare the breading station:
In one shallow bowl, prepare an egg wash by whisking 1 egg with 1 Tablespoon milk. In a second shallow bowl, combine 1½ cups of breadcrumbs with 1 teaspoon of Italian seasoning. Dip each mac and cheese ball into the egg wash, then roll it in the breadcrumb mixture until fully coated.
Deep fry:
Heat oil in a large pot to 350°F (175°C). Carefully fry the breaded mac and cheese balls until golden brown and heated through, approximately 5 minutes. Turn them halfway through frying to ensure they brown evenly on all sides.
Drain and serve:
Remove the fried mac and cheese balls and place them on a paper towel-lined baking sheet to drain excess oil. Serve warm with your favorite marinara dipping sauce and enjoy!

Notes

Ensure your oil is maintained at 350°F to avoid burning the coating or undercooking the insides. This temperature ensures even cooking and a perfect crunch.
Leftover mac and cheese balls can be stored in the freezer for later use. Reheat in the oven or air fryer for best results.
For extra flavor, try adding a pinch of garlic powder or paprika to the breadcrumb mixture.

Nutrition

Serving Size: 1 mac and cheese ball
Calories: 220
Sugar: 1g
Sodium: 310mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 14g
Fiber: 1g
Protein: 7g
Cholesterol: 40mg