Mac and Cheese Balls Recipe: Crispy, Cheesy Perfection!

Who doesn’t love mac and cheese? It’s the ultimate comfort food, a warm hug in a bowl. But what if you could take that creamy, cheesy goodness and transform it into a fun, bite-sized treat? Enter: Mac and Cheese Balls! This recipe takes your favorite mac and cheese and elevates it to party appetizer status. These golden-brown orbs are crispy on the outside, gooey and cheesy on the inside, and utterly irresistible. Perfect for game day, potlucks, or just a fun weeknight snack, these mac and cheese balls are sure to be a crowd-pleaser. Get ready to experience mac and cheese in a whole new, incredibly delicious way!

Why This Recipe Works

This mac and cheese balls recipe is designed for success, ensuring you get perfectly crispy and cheesy results every time. Here’s why it works:

• The Right Cheese Blend: Using a combination of cheddar and mozzarella creates the perfect balance of sharp flavor and gooey melt. The cheddar provides that classic mac and cheese taste, while the mozzarella adds stretch and creaminess.
• Proper Cooling: Cooling the mac and cheese completely before forming the balls is crucial. This allows the cheese to firm up, making the balls easier to handle and preventing them from melting too quickly during frying.
• The Three-Step Breading: The classic flour, egg, and breadcrumb breading provides a secure and even coating. The flour helps the egg adhere, the egg binds the breadcrumbs, and the breadcrumbs create a crispy, golden-brown crust.
• Double Frying (Optional but Recommended): A second, short fry helps to ensure maximum crispiness and prevents the cheese from leaking out. This step is optional but highly recommended for the best results.
• Hot Oil Temperature: Maintaining the correct oil temperature is essential for achieving a crispy exterior without burning the breadcrumbs. Use a thermometer to ensure the oil stays within the optimal range.

Ingredients

• Macaroni: 1 pound elbow macaroni
• Butter: 1/4 cup (1/2 stick) unsalted butter
• All-Purpose Flour: 1/4 cup
• Milk: 3 cups whole milk
• Cheddar Cheese: 3 cups shredded sharp cheddar cheese
• Mozzarella Cheese: 1 cup shredded mozzarella cheese
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
• Garlic Powder: 1/4 teaspoon (optional)
• Onion Powder: 1/4 teaspoon (optional)
• All-Purpose Flour: 1 cup, for breading
• Eggs: 2 large eggs, beaten, for breading
• Breadcrumbs: 2 cups panko breadcrumbs, for breading
• Vegetable Oil: For frying

Instructions

1. Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain well and set aside.
2. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Add the Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
4. Melt the Cheese: Reduce the heat to low. Add the cheddar and mozzarella cheese to the sauce, stirring constantly until the cheese is melted and smooth.
5. Season the Sauce: Season the sauce with salt, pepper, garlic powder (optional), and onion powder (optional). Taste and adjust seasonings as needed.
6. Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir to coat evenly.
7. Cool the Mac and Cheese: Pour the mac and cheese into a baking dish or onto a baking sheet lined with parchment paper. Spread it out into an even layer. Cover with plastic wrap, pressing the plastic wrap directly onto the surface of the mac and cheese to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely cooled and firm.
8. Prepare the Breading Station: Set up three shallow dishes. In the first dish, place the flour. In the second dish, place the beaten eggs. In the third dish, place the panko breadcrumbs.
9. Form the Mac and Cheese Balls: Using a spoon or small ice cream scoop, scoop out portions of the chilled mac and cheese. Roll each portion into a ball about 1-1.5 inches in diameter.
10. Bread the Mac and Cheese Balls: Dredge each ball in the flour, shaking off any excess. Then, dip it in the beaten egg, ensuring it’s fully coated. Finally, roll it in the panko breadcrumbs, pressing gently to help the breadcrumbs adhere. Repeat the breading process for a double coating if desired, especially if you are not double frying.
11. Fry the Mac and Cheese Balls: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the breaded mac and cheese balls into the hot oil, working in batches to avoid overcrowding.
12. Fry Until Golden Brown: Fry for 2-3 minutes per batch, or until golden brown and crispy, flipping halfway through.
13. (Optional) Second Fry: For extra crispiness, remove the fried mac and cheese balls and let them cool slightly for 5 minutes. Then refry them for 1-2 minutes until they are a deeper golden brown.
14. Drain and Serve: Remove the mac and cheese balls from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces.

Tips for Success

• Don’t Overcook the Macaroni: Overcooked macaroni will result in mushy mac and cheese balls. Cook it al dente, meaning it should be slightly firm to the bite.
• Cool Completely: Cooling the mac and cheese is the most important step. Don’t rush it! If the mac and cheese is not firm enough, the balls will fall apart during breading and frying.
• Use Panko Breadcrumbs: Panko breadcrumbs are larger and lighter than regular breadcrumbs, resulting in a crispier coating.
• Don’t Overcrowd the Fryer: Overcrowding the fryer will lower the oil temperature and result in greasy mac and cheese balls. Fry in batches.
• Maintain Oil Temperature: Use a thermometer to ensure the oil temperature stays consistent. If the oil is too hot, the breadcrumbs will burn before the cheese is melted. If the oil is too cold, the mac and cheese balls will absorb too much oil.
• Add Spice: For a kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
• Get Creative with Cheese: Experiment with different cheese combinations! Gruyere, pepper jack, or even a smoked gouda would be delicious additions.

Storage Instructions

Refrigerating: Cooked mac and cheese balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through and crispy, or in an air fryer for a quicker option.

Freezing: For longer storage, freeze the breaded, uncooked mac and cheese balls on a baking sheet lined with parchment paper until solid. Then, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.

FAQ

Can I bake these instead of frying?

While frying produces the crispiest results, you can bake them. Preheat your oven to 400°F (200°C). Place the breaded mac and cheese balls on a baking sheet lined with parchment paper. Spray them generously with cooking spray. Bake for 15-20 minutes, or until golden brown and heated through, flipping halfway through.

Can I make these ahead of time?

Yes! You can prepare the mac and cheese balls up to the breading stage and store them in the refrigerator for up to 24 hours. Fry them just before serving.

What dipping sauces go well with mac and cheese balls?

Ranch dressing, marinara sauce, BBQ sauce, honey mustard, and sriracha mayo are all great options. Get creative and try your favorite dipping sauces!

Can I use different types of macaroni?

Yes, you can use other short pasta shapes like shells, rotini, or cavatappi.

Conclusion

There you have it – a recipe for mac and cheese balls that’s sure to impress. With their crispy exterior and gooey, cheesy interior, these little bites of happiness are perfect for any occasion. So, gather your ingredients, follow these simple steps, and get ready to experience mac and cheese like never before. Enjoy!