Description
Crispy Fried Mac and Cheese Balls are the ultimate comfort appetizer featuring creamy, cheesy macaroni coated in a crunchy golden breadcrumb crust. Perfect for parties, game days, or anytime you crave a deliciously gooey snack that’s easy to make and loved by kids and adults alike.
Ingredients
Scale
Main Ingredients
- 3 cups cooked macaroni and cheese, chilled
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- ½ cup regular breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Optional Extras
- Cooked bacon bits (optional, to mix into macaroni and cheese)
- Jalapeños (optional, for heat)
- Italian seasoning (optional, to add to breadcrumb coating)
- Mozzarella cubes (optional, to place inside each ball for extra cheese pull)
Instructions
- Chill the Mac: Ensure your macaroni and cheese is completely cold and firm by refrigerating it overnight or until chilled thoroughly. This firmness is essential for shaping the balls without them falling apart.
- Form the Balls: Using a cookie scoop or your hands, shape the chilled mac and cheese into approximately 1.5-inch diameter balls. Roll them smoothly between your palms and arrange on a parchment-lined baking sheet. This recipe yields about 20 to 24 balls.
- Set Up Breading Station: Prepare three shallow bowls—place flour in the first, whisk eggs and milk in the second, and mix panko and regular breadcrumbs with garlic powder, paprika, salt, and pepper in the third. This setup facilitates even breading.
- Bread the Balls: Roll each ball first in flour, shaking off excess. Then dip into the egg mixture, letting the extra drip off. Finally, roll in the breadcrumb mixture, pressing gently to adhere the coating evenly. For extra crunch, repeat dipping in egg and breadcrumbs for a double coating.
- Heat the Oil: Preheat about 2 inches of vegetable oil in a heavy pot or deep fryer to 350°F. Use a thermometer to maintain the temperature for perfect frying results.
- Fry Until Golden: Fry the balls in batches of 4 to 5 to avoid overcrowding. Cook for 2 to 3 minutes, turning occasionally until they are deep golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauces.
Notes
- Make sure the mac and cheese is very cold and firm to help the balls hold their shape.
- Keep the oil temperature steady at 350°F to prevent greasy balls.
- Fry in small batches to maintain oil temperature and even cooking.
- You can freeze formed balls for 30 minutes before breading for easier handling and better shape retention.
- For baking instead of frying, spray balls with cooking spray and bake at 425°F for 15-20 minutes, flipping halfway through.
- Leftover fried balls can be stored in an airtight container in the fridge for up to 3 days and reheated in a 375°F oven for 10 minutes.
- Uncooked breaded balls can be frozen up to 2 months; fry them straight from frozen, adding 1-2 minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: fried mac and cheese balls, crispy mac and cheese bites, mac and cheese appetizer, comfort food appetizer, party snacks, game day recipes
