Fried Mac and Cheese Balls
Crispy golden spheres of chilled mac and cheese coated in breadcrumbs and fried until crackling, revealing a creamy, cheesy center with a hint of mustard and cayenne.
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.
Notes
Make-ahead: After baking, you can cover and refrigerate the mac and cheese mixture up to 24 hours before scooping.
Storage: Keep cooked balls in an airtight container in the refrigerator for up to 3 days or freeze (single layer) for up to 1 month. Reheat in a 375°F oven on a wire rack until heated through (internal temperature 165°F).