Fried Macaroni Cheese Balls (Printable)
Crispy fried macaroni and cheese spheres with a creamy center, paired with warm marinara sauce and a sprinkle of parsley.
# What You'll Need:
→ For the Macaroni and Cheese
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
→ For 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
→ For Serving
15 - 2 cups marinara sauce, warmed
16 - Fresh parsley, chopped (optional)
# How To Make It:
01 - Cook macaroni in salted boiling water according to package directions. 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 create a smooth paste.
03 - Gradually whisk in milk and cook until slightly thickened, about 2-3 minutes. Reduce heat, add cheddar, mozzarella, salt, pepper, and paprika. Stir until completely smooth and cheeses are melted.
04 - Add drained macaroni to the cheese sauce and mix thoroughly to coat every piece evenly.
05 - Transfer mixture to a parchment-lined baking sheet. Spread evenly, cover, and refrigerate until firm, at least 2 hours (or 30 minutes in the freezer for faster results).
06 - Scoop heaping tablespoons of the chilled macaroni mixture and roll into 1.5-inch balls. Place on a clean tray.
07 - In three separate bowls, arrange: flour, eggs whisked with 2 tbsp milk, and breadcrumbs.
08 - Dredge each ball in flour, shake off excess, dip in egg mixture, then coat thoroughly with breadcrumbs. Return to tray.
09 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
10 - Fry balls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
11 - Serve immediately with warm marinara sauce. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- That first bite when the crispy crust gives way to molten cheese is worth every minute of prep time
- They freeze beautifully so you can fry up fresh appetizers whenever friends drop by unexpectedly
02 -
- Skip the chilling step and your balls will fall apart in the hot oil I learned this the hard way with a giant mess to clean up
- Let your fried balls rest for at least two minutes before serving because the cheese inside stays molten hot much longer than you expect
03 -
- Add a pinch of cayenne to your cheese sauce if you like things spicy because the heat mellows slightly during frying
- Grate your own cheese instead of buying pre shredded because the anti caking agents prevent proper melting