Pin It These golden fried macaroni and cheese balls combine creamy sharp cheddar and tender elbow macaroni, coated in a crispy panko-Parmesan crust. After chilling and shaping, they're fried until perfectly crisp and served with a warm, tangy marinara sauce. This savory snack balances rich cheese flavor with a bright tomato dip, ideal for gatherings or indulgent bites.
The process involves preparing a smooth cheddar sauce, mixing it with al dente pasta, chilling the mixture, and then breading each ball carefully before frying. The result is a crunchy exterior that encases a velvety, cheesy center. Marinara adds a vibrant contrast, creating a mouthwatering combination that appeals to both mild and bold palates.
The first time I made these, I was cleaning out the fridge after a dinner party and found leftover mac and cheese that seemed too good to toss. My roommate dared me to fry it, and honestly, that slightly chaotic moment changed everything about how I think about leftovers now. The sound of them hitting the hot oil still makes my kitchen feel like a state fair.
I brought these to a Super Bowl party last winter, and honestly, people were more excited about them than the actual game. My friend Sarah stood by the platter until I promised to teach her the technique. Now she makes them for every gathering and claims theyre her signature dish.
Ingredients
- 200 g (7 oz) elbow macaroni: Classic shape catches the cheese sauce perfectly and holds together when chilled
- 2 cups (200 g) shredded sharp cheddar cheese: Sharp cheddar gives the boldest flavor and melts into that velvety texture we want
- 2 tbsp unsalted butter: Foundation for the roux that thickens our cheese sauce beautifully
- 2 tbsp all-purpose flour: Creates the structure that keeps everything bound together later
- 1 cup (240 ml) whole milk: Whole milk creates the richest sauce, though Ive used 2% in a pinch
- 1/2 tsp salt and 1/4 tsp ground black pepper: Basic seasoning that wakes up all the cheese flavors
- 1/4 tsp paprika: Adds a subtle warmth and beautiful golden color to the sauce
- 1 cup (120 g) all-purpose flour: First layer of coating that helps the egg wash stick
- 2 large eggs and 2 tbsp milk: Beaten together, this creates the glue for our crispy exterior
- 2 cups (120 g) panko breadcrumbs: Panko gives that incredible crunch and lighter texture than regular crumbs
- 1/2 cup (50 g) grated Parmesan cheese: Mixed into panko, this adds salty depth and extra golden color
- Vegetable oil: Neutral oil lets the cheese flavors shine without overpowering them
- 1 1/2 cups (360 ml) marinara sauce: Warm, tangy sauce cuts through all that rich cheese perfectly
Instructions
- Make the mac and cheese base:
- Cook macaroni until al dente, then create a quick roux with butter and flour, whisk in milk until thickened, and stir in that sharp cheddar until completely melted and smooth.
- Chill until very firm:
- Spread the cheesy macaroni on a tray and refrigerate for at least one hour, though letting it chill overnight makes shaping even easier and less sticky.
- Form and freeze the balls:
- Scoop the chilled mixture into tight 1.5 inch balls, pressing firmly so they hold together, then freeze for 30 minutes until firm enough to handle without falling apart.
- Set up your breading station:
- Arrange three bowls with flour, beaten eggs mixed with milk, and panko combined with Parmesan, keeping everything ready for assembly line coating.
- Coat each ball completely:
- Dredge in flour, dip in egg wash, then press firmly into the panko-Parmesan mixture, making sure every surface is covered for maximum crunch.
- Fry until golden perfection:
- Heat oil to 350 degrees F and fry in batches for 2 to 3 minutes, turning occasionally until they are deeply golden and crispy all over.
- Serve immediately:
- Let drain briefly on paper towels while you heat the marinara, then serve while theyre still hot with that perfectly crisp exterior.
Pin It These became a tradition in my house during movie nights, something we look forward to making together more than actually watching whatever film we picked. Theres something so satisfying about turning simple ingredients into something that feels like a restaurant treat.
The Freezing Secret
I discovered accidentally that you can freeze the breaded balls before frying, and they actually turn out even better. The cold stays in the center longer while the exterior gets extra crispy. Now I always make a double batch and keep some in the freezer for unexpected cravings or last minute guests.
Getting the Oil Temperature Right
After years of burning the outside before the inside heated through, I finally invested in a simple kitchen thermometer. The difference between 325 and 350 degrees is honestly the make or break factor for perfectly cooked centers without greasy, soggy coatings. If you do not have a thermometer, drop a small piece of bread in the oil, it should sizzle immediately and turn golden in about 45 seconds.
Serving Ideas That Make It Special
While marinara is classic, I have found that a spicy arrabbiata adds amazing depth, and my garlic loving friends go crazy for a roasted garlic aioli dipping sauce instead. A sprinkle of fresh parsley or chives right before serving makes them look restaurant worthy.
- Set up a small dipping sauce station with two or three options
- Serve with toothpicks for easy grabbing at parties
- Keep them warm in a 200 degree F oven if frying ahead
Pin It Hope these bring as much joy to your kitchen as they have to mine over the years. Happy frying, everyone.
