Why make this recipe
Fried Mac and Cheese Balls are a fun and delicious way to enjoy a classic favorite. They are crispy on the outside, creamy and cheesy on the inside, making them a perfect snack or appetizer. You can serve them at parties, game days, or just for a treat at home. Plus, they are easy to make and always a crowd-pleaser!
How to make Fried Mac and Cheese Balls
Ingredients:
- 1 recipe double cheddar macaroni and cheese baked, cooled and chilled
- 2 1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp granulated garlic or garlic powder
- 1 tsp onion powder
- 3 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- Few dashes hot sauce (optional)
- 1 cup all-purpose flour
- Green onion, chives or parsley for garnishing
- Vegetable, canola or peanut oil for frying
Directions:
- Make homemade macaroni and cheese, cool and chill overnight.
- Use a medium-size ice cream scoop to divide the cold macaroni and cheese into even-sized balls. Place them onto a parchment-lined baking sheet in a single layer and chill.
- Prepare the Dredging Station:
- First Bowl: All-purpose flour.
- Second Bowl: Whisk together eggs, milk, salt, pepper, and hot sauce for the egg wash.
- Third Bowl: Stir together panko, Parmesan, garlic, and onion powders.
- Coat the Mac and Cheese Balls: Lightly dust each ball with flour, then dip into the egg wash, and roll in panko breadcrumbs. Roll into a ball. Repeat the process until all are coated. Place back onto a parchment-lined baking sheet.
- Fry: Heat oil in a deep pot or Dutch oven to 350-360 degrees F. Fry mac and cheese balls in batches for about 2-3 minutes until golden brown, turning as needed for even browning. Keep oil around 350 degrees F. Remove with a slotted spoon to paper towels to drain.
- Serve immediately, garnished with green onion, chives, or parsley with warm marinara sauce or ranch dressing for dipping.
How to serve Fried Mac and Cheese Balls
Fried Mac and Cheese Balls are best served hot and fresh. Serve them on a plate with a side of warm marinara sauce or ranch dressing for dipping. You can also sprinkle some fresh herbs like green onion or parsley on top for extra flavor and a nice presentation.
How to store Fried Mac and Cheese Balls
If you have any leftovers, let the Fried Mac and Cheese Balls cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them in the oven at 350 degrees F until heated through for the best texture.
Tips to make Fried Mac and Cheese Balls
- Make sure your macaroni and cheese is properly chilled, as this will help the balls hold their shape.
- Use a deep frying thermometer to monitor the oil temperature for best frying results.
- Don’t overcrowd the pot while frying; cook in batches to ensure even cooking and crispiness.
Variation
You can change up the flavor by adding ingredients like cooked bacon bits, diced jalapeños, or different types of cheese to the macaroni and cheese mixture before frying.
FAQs
Can I use store-bought mac and cheese?
Yes, you can use store-bought mac and cheese for this recipe to save time. Just make sure to cool and chill it before making the balls.
Can I freeze Fried Mac and Cheese Balls?
Yes, you can freeze the uncooked balls. Prepare them and place them on a baking sheet to freeze. Once frozen, transfer them to a freezer bag. When you’re ready to fry, cook them directly from the freezer without thawing.
How do I know when the oil is hot enough?
You can use a deep frying thermometer to check the temperature. If you don’t have one, you can test by dropping a small piece of bread into the oil. If it sizzles and turns golden brown in about 60 seconds, the oil is ready.
Fried Mac and Cheese Balls
Ingredients
Method
- Make homemade macaroni and cheese, cool and chill overnight.
- Use a medium-size ice cream scoop to divide the cold macaroni and cheese into even-sized balls.
- Place them onto a parchment-lined baking sheet in a single layer and chill.
- Prepare three bowls: one with all-purpose flour, the second with whisked eggs, milk, salt, pepper, and hot sauce for the egg wash, and the third with panko, Parmesan, garlic, and onion powders.
- Lightly dust each ball with flour, then dip into the egg wash, and roll in panko breadcrumbs. Form into a ball and repeat until all are coated.
- Place back onto a parchment-lined baking sheet.
- Heat oil in a deep pot or Dutch oven to 350-360 degrees F.
- Fry mac and cheese balls in batches for about 2-3 minutes until golden brown, turning as needed for even browning.
- Keep oil around 350 degrees F. Remove with a slotted spoon to paper towels to drain.
- Serve immediately, garnished with green onion, chives, or parsley, alongside warm marinara sauce or ranch dressing for dipping.
