Fried mac and cheese balls are crispy on the outside and wonderfully gooey on the inside, packed with creamy, cheesy mac and cheese that everyone loves. They have this perfect crunchy coating that makes every bite super satisfying and keeps you coming back for more.
I love making these when I want a fun snack or a party appetizer that’s easy to grab and share. I find that chilling the mac and cheese before frying helps them hold together better, and it’s so worth the little wait—you get that crispy crust without any mess.
These little balls are great served with a simple dipping sauce, like marinara or ranch, but honestly, I’m happy eating them plain. They remind me of those cozy comfort foods from childhood, but in a fun, bite-sized way that’s perfect for any time you want a cheesy treat.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape works great because it holds sauce well and forms nice balls. You can swap with small shells or ditalini if that’s what you have.
Cheese: Sharp cheddar gives the dish its classic cheesy flavor. Mixing in mozzarella adds gooey stretch. Try gouda, Monterey Jack, or fontina for different tastes.
Butter and Flour (Roux): They make the cheese sauce thick and creamy. If you prefer gluten-free, use a gluten-free flour blend or cornstarch as a thickener instead.
Panko Breadcrumbs: These give a light, crunchy crust. If unavailable, regular breadcrumbs or crushed cornflakes work too.
How Can You Keep Mac and Cheese Balls from Falling Apart?
The secret to holding these balls together is chilling your mac and cheese until firm. Here’s how to do it right:
- Make the cheese sauce thick enough by cooking it slowly so it coats the noodles well.
- Mix the sauce thoroughly with pasta so every piece is well covered.
- Cool the mixture completely in the fridge for at least 2 hours — this helps them set and makes shaping easier.
- Coat them twice in egg and breadcrumbs for a strong outer shell that seals them during frying.
- Fry at the right oil temperature (350°F) so they cook fast and form a firm crust without getting greasy.
Equipment You’ll Need
- Medium saucepan – perfect for making your cheese sauce without burning.
- Wooden spoon or whisk – helps you stir the sauce smoothly and avoid lumps.
- Mixing bowls – you’ll need these for beating eggs and coating the mac and cheese balls.
- Deep fryer or heavy pot – for frying the balls evenly and safely.
- Slotted spoon – makes lifting fried balls out of hot oil easy and drains excess oil.
- Baking sheet with parchment – great for chilling and shaping the balls in the fridge.
Flavor Variations & Add-Ins
- Add cooked bacon bits or sautéed onions to your mac and cheese before forming balls for smoky, savory bites.
- Mix in hot sauce or cayenne pepper into the cheese sauce to give your balls a spicy kick.
- Use pepper jack or smoked gouda cheese to switch up the flavor and add extra creaminess.
- Stir in steamed broccoli or diced jalapeños for a touch of veggies and color.
How to Make Fried Mac and Cheese Balls?
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
For Coating and Frying:
- 2 large eggs
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the mac and cheese and make the balls, plus at least 2 hours to chill them in the fridge so they hold together well. Frying and finishing will take another 10 minutes. All together, plan for around 2 hours and 30 minutes.
Step-by-Step Instructions:
1. Cook the Macaroni and Prepare Cheese Sauce:
Start by cooking the elbow macaroni in boiling water until just tender (al dente), then drain and set aside. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth paste (called a roux), and cook for 1 to 2 minutes, stirring all the time. Slowly whisk in the warmed milk and keep stirring until the sauce thickens, about 3 to 5 minutes. Remove from heat, add the cheddar and mozzarella cheeses, and stir until melted and smooth. Season the sauce with salt, pepper, and garlic powder if you like.
2. Mix and Chill the Mac and Cheese:
Combine the cheese sauce with the cooked macaroni, mixing well so all pasta is coated. Transfer this into a shallow dish, cover it, and refrigerate for at least 2 hours until firm. Chilling helps the mixture hold together when frying.
3. Shape, Coat, and Fry the Balls:
Once chilled, scoop out portions using a small ice cream scoop or spoon and roll them into balls about 1.5 inches wide. Beat the eggs in a bowl and place the panko breadcrumbs in another. Dip each ball first in egg, then roll in the breadcrumbs to completely cover. For extra crunch, repeat dipping in egg and breadcrumbs once more. In a deep fryer or heavy pan, heat vegetable oil to 350°F (175°C). Fry the balls in small batches for 3 to 4 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
4. Garnish and Serve:
Sprinkle the fried mac and cheese balls with chopped fresh parsley for a nice touch. Serve warm with your favorite dipping sauce, like ranch or marinara.
Can I Use Frozen Mac and Cheese for This Recipe?
Yes! Just make sure the mac and cheese is completely thawed and well-chilled before shaping into balls. This helps them hold together better when frying.
How Do I Store Leftover Fried Mac and Cheese Balls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes to keep the outside crispy.
Can I Bake Instead of Frying?
You can bake the mac and cheese balls at 400°F for 20-25 minutes, flipping halfway through, to get a crispy crust without frying. They won’t be quite as crisp but still delicious!
What Dipping Sauces Pair Well with Fried Mac and Cheese Balls?
Classic choices are marinara, ranch, or spicy sriracha mayo. You can also try honey mustard or a creamy garlic sauce for extra flavor.
