There’s something irresistible about Fried Mac and Cheese Balls—golden edges crackling as you bite in, creamy noodles yielding a silky core, and a rich buttery smell wafting up in fragrant steam. I’ve whipped up batch after batch in my own kitchen, tweaking chill times and coating ratios, and discovered that a 2-hour fridge rest really locks in shape before frying. These bites have become my weekend indulgence and a hit with friends who never suspect the gooey treasure within.
Why You’ll Love Fried Mac and Cheese Balls
- Crispy exteriors that give way to a tender, cheesy center.
- Hands-on prep that’s perfect for weekend gatherings.
- Adaptable with your favorite cheese blend or breadcrumb flavor.
- A fun twist on classic mac and cheese rooted in American comfort food.
A Little Background
My first trial had me shape warm mac and cheese—disaster. They flattened into puddles. Testing Note (prep): After chilling the baked pan of mac and cheese for at least two hours, the mixture held its form perfectly, so no more floppy balls. This recipe has roots in Midwestern tailgates, where crunchy, handheld snacks reign supreme.
Key Ingredients for Fried Mac and Cheese Balls
- Elbow macaroni (8 oz): Holds sauce; swap for cavatappi in a pinch.
- Sharp cheddar (2 cups shredded): Provides tang; blend with Gruyère for nuttiness.
- All-purpose flour (4 tbsp + extra): Thickens sauce and dusts balls for better adhesion.
- Large eggs (2): Binds and helps crumb coating stick; room temperature works best.
- Seasoned breadcrumbs (1½ cups): Yields golden crust; use Panko for extra crunch.
How to Make Fried Mac and Cheese Balls
- Cook macaroni in boiling salted water until al dente (8 minutes). Meanwhile, melt 4 tablespoons butter over medium heat, whisk in 4 tablespoons flour and cook 1 minute until fragrant. Gradually whisk in 2 cups warmed milk and stir until sauce thickens, about 4 minutes. Remove from heat, stir in cheddar, 1 tsp mustard powder, ½ tsp salt, ¼ tsp pepper and a pinch of cayenne, then toss with pasta and transfer to an 8×8″ dish. Bake at 350°F for 20 minutes until cheesy sauce bubbles around the edges and top shows golden spots.
- Cover dish and refrigerate at least 2 hours until firm. The surface should feel cool to the touch and hold a clean cut edge when scooped.
- Using a small scoop or two spoons, form 1½-inch balls. Beat eggs with 1 tbsp water in one bowl; place breadcrumbs in another. Dip each ball in egg wash, then roll in crumbs. For best results, repeat the egg and crumb dip for a double coating (beginner tip: work in small batches to keep coating dry).
- Pour oil into a heavy pot to a 2″ depth and heat to 350°F. Fry balls in batches, turning once, until shells are uniformly golden, about 3 minutes per batch. Drain on paper towels and season immediately with flaky salt.
Pro Tips & Troubleshooting
- Use chilled mac and cheese: prevents sagging and ensures rounds hold shape during dredging.
- If balls fall apart, your oil is too cool—confirm 350°F before frying to set coating instantly.
- Stir in chopped jalapeños or smoked paprika into the cheese sauce for a spicy kick.
- To scale up, bake in a 9×13″ dish and extend bake time by 5 minutes; halve for a small batch in a 6×6″ dish.
Storage & Make-Ahead Guide
Testing Note (storage): After refrigerating leftovers, I found balls stayed crispiest when reheated on a wire rack at 375°F for 10 minutes. Store cooled balls in an airtight container in the fridge for up to 3 days or freeze (single layer) for 1 month. Reheat straight from freezer at 375°F until internal temperature reaches 165°F. Never leave cooked cheese balls at room temperature over 2 hours to prevent bacterial growth.
Serving Suggestions
Pair with tangy sriracha mayo or classic marinara. Add a side of pickles and coleslaw for brightness, or serve alongside mini burgers and sweet potato fries for a full spread.
Frequently Asked Questions
- How long do you fry mac and cheese balls? Fry at 350°F for about 3 minutes per batch, turning once, until golden brown.
- Can I freeze mac and cheese balls before frying? Yes—freeze in a single layer for up to 1 month, then fry straight from frozen, adding 1–2 minutes to the fry time.
- What’s the best oil for frying mac and cheese balls? Use a neutral oil with a high smoke point, like peanut or canola.
- How do I keep mac and cheese balls from falling apart? Chill baked mac and cheese at least 2 hours and confirm oil temperature at 350°F so coating sets immediately.
- Are mac and cheese balls gluten-free? To make gluten-free, use GF all-purpose flour and gluten-free breadcrumbs.
- How do I reheat leftover mac and cheese balls? Reheat at 375°F on a wire rack for 8–10 minutes until heated through and crisp.
Final Thoughts
I hope these Fried Mac and Cheese Balls become your go-to snack for casual get-togethers or cozy movie nights. My personal favorite is dipping them in smoky chipotle aioli while they’re still piping hot. Let me know how your batch turns out—share your photos and tweaks below!
More Recipes You’ll Love
- Broccoli and Cheese Bites – similar cheesy snack ideal alongside crispy mac and cheese balls
- Melted Mozzarella Ranch Chicken Bombs – another indulgent, cheese-stuffed bite with a crunchy exterior
- Cheddar Crab and Shrimp Mini Quiches – seafood twist on a bite-sized, cheesy treat
- Crispy Amish Onion Fritters – use a similar frying technique for a sweet-and-savory side
Fried Mac and Cheese Balls
Ingredients
Mac and Cheese
- 8 oz elbow macaroni cooked al dente
- 4 tbsp unsalted butter divided
- 4 tbsp all-purpose flour divided
- 2 cups whole milk warmed
- 1 tsp dry mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.125 tsp cayenne pepper pinch
- 2 cups shredded sharp cheddar cheese
Coating & Frying
- 2 large eggs beaten with 1 tbsp water
- 1.5 cups panko breadcrumbs
- vegetable oil for frying to 350°F
Instructions
Mac and Cheese
- Cook elbow macaroni in boiling salted water until al dente, about 8 minutes. Drain and set aside.8 oz elbow macaroni
- Return pot to medium heat and melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook, whisking constantly, for 1 minute.4 tbsp unsalted butter, 4 tbsp all-purpose flour
- Slowly pour in warmed milk while whisking, then continue cooking until sauce thickens and bubbles, about 4 minutes.2 cups whole milk
- Remove from heat and whisk in dry mustard, salt, black pepper, and cayenne pepper until smooth.1 tsp dry mustard, 0.5 tsp salt, 0.25 tsp black pepper, 0.125 tsp cayenne pepper
- Stir in shredded sharp cheddar cheese until fully melted, then fold in cooked macaroni until evenly coated.2 cups shredded sharp cheddar cheese, 8 oz elbow macaroni
- Transfer mixture to an 8×8-inch baking dish, dot with remaining butter, and bake at 350°F for 20 minutes, until sauce is bubbling around the edges and top is lightly golden.
- Cover the pan and chill in the refrigerator for at least 2 hours, or until firm.
Coating & Frying
- Form chilled mac and cheese into 1½-inch balls using a small scoop or two spoons.
- Beat eggs with water in a shallow bowl and place panko breadcrumbs in another shallow bowl.2 large eggs
- Dip each ball first in egg wash, then roll in breadcrumbs. For an extra-crisp coating, repeat the egg and breadcrumb dip.
- Heat vegetable oil in a heavy pot to 350°F. Fry balls in batches, turning once, until golden brown, about 3 minutes.1.5 cups panko breadcrumbs
- Drain on paper towels and season immediately with flaky salt.