Fried Macaroni Cheese Balls (Printable)
Crispy, golden macaroni and cheese balls served hot with warm marinara sauce for dipping.
# What You'll Need:
→ Macaroni and Cheese Base
01 - 7 oz elbow macaroni
02 - 2 cups shredded sharp cheddar cheese
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup whole milk
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper
08 - 1/4 tsp paprika
→ Breading Station
09 - 1 cup all-purpose flour
10 - 2 large eggs
11 - 2 tbsp milk
12 - 2 cups panko breadcrumbs
13 - 1/2 cup grated Parmesan cheese
14 - Vegetable oil for frying
→ Marinara Dipping Sauce
15 - 1 1/2 cups jarred or homemade marinara sauce
# How To Make It:
01 - Cook elbow macaroni in salted boiling water 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 to form a roux. Gradually add milk while whisking constantly. Cook 2–3 minutes until thickened, stirring frequently.
03 - Remove from heat. Stir in sharp cheddar, salt, pepper, and paprika until completely melted and smooth. Add cooked macaroni and mix thoroughly. Spread mixture onto a baking tray and refrigerate for at least 1 hour until firm.
04 - Scoop chilled macaroni mixture into 1.5-inch balls, pressing firmly to compact. Place on a lined baking sheet and freeze for 30 minutes to firm up further.
05 - Arrange three shallow bowls: place flour in the first, beat eggs with milk in the second, and combine panko with Parmesan in the third.
06 - Dredge each frozen ball in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with panko-Parmesan mixture. Press gently to ensure breading adheres.
07 - Heat 2 inches vegetable oil in a deep pot to 350°F. Fry balls in batches, turning occasionally, until deep golden brown and crispy, 2–3 minutes. Transfer to paper towels to drain.
08 - Arrange fried mac and cheese balls on a serving platter. Serve immediately with warm marinara sauce for dipping.
# Expert Tips:
01 -
- They turn humble leftovers into something that disappears faster than the original meal
- The crispy outside gives way to impossibly creamy centers in every bite
02 -
- The chilling steps are non-negotiable, as I learned when I tried to skip the freezing once and ended up with a mess in the hot oil
- Working quickly during the breading process keeps the mixture from warming up and getting difficult to handle
03 -
- Add a pinch of cayenne or red pepper flakes to the cheese sauce if you like a little heat
- Press the mixture firmly when forming balls, loose filling will cause them to break apart during frying