Fried Macaroni Cheese Balls

The aroma of sharp cheddar bubbling away on my stove always takes me back to my first apartment kitchen, where I learned that the best comfort food often comes from reinventing leftovers. These fried macaroni and cheese balls started as a happy accident one rainy weekend when I had way too much homemade mac and cheese sitting in my fridge.

I served these at a Super Bowl party years ago, and they vanished faster than anything else on the table. My friend Sarah actually asked if I could make them for her wedding shower, and that is when I knew these little balls were something special.

Ingredients

• Elbow macaroni: The classic shape that holds cheese sauce perfectly in every bite
• Sharp cheddar cheese: This brings the bold flavor that stands up to frying
• Mozzarella cheese: Creates the incredible stretch and creaminess inside
• Panko breadcrumbs: The secret to getting that extra crispy, light coating
• Unsalted butter: Building your roux with unsalted butter lets you control the seasoning
• All-purpose flour: Essential for thickening the cheese sauce into something coating-worthy
• Whole milk: Gives the sauce richness and body that skim milk cannot achieve
• Eggs: The binding agent that helps the breadcrumbs stick during frying
• Vegetable oil: Has a high smoke point perfect for achieving golden results

Instructions

Cook your pasta:

Cook the macaroni until just al dente, then drain it well and set it aside while you make the sauce.

Build your cheese sauce:

Melt the butter over medium heat, whisk in the flour, and cook for a minute before slowly adding the milk and stirring until thickened.

Add the cheese:

Stir in your shredded cheeses until completely melted and smooth, then season with salt and pepper.

Combine everything:

Mix the cooked macaroni into the cheese sauce until every piece is coated, then spread on a baking sheet.

Chill completely:

Refrigerate for at least 2 hours because this step is crucial for forming balls that hold their shape.

Form the balls:

Scoop about 2 tablespoons of the chilled mixture and roll them into balls, placing them on a parchment lined tray.

Set up your breading station:

Place flour in one bowl, whisk eggs with a tablespoon of milk in another, and pour panko into a third.

Coat each ball:

Roll each ball in flour, dip into the egg mixture, then press into panko until fully coated.

Heat your oil:

Pour about 2 inches of vegetable oil into a deep pot and heat it to 350 degrees Fahrenheit.

Fry until golden:

Cook the balls in batches for 2 to 3 minutes, turning them occasionally until they are evenly golden brown.

Drain and serve:

Remove them with a slotted spoon, drain on paper towels, and serve them while they are still hot.

Save

These have become my go-to whenever I need to bring something to a gathering because they are guaranteed to start conversations and disappear fast. There is something magical about biting through that crispy shell into the warm, cheesy center that makes people pause and smile.

Cheese Variations That Work

I have experimented with different cheese combinations and found that mixing gruyère adds a sophisticated nuttiness, while pepper jack brings a gentle heat. Smoked gouda creates this incredible depth that makes these feel like they came from a restaurant kitchen.

Make Ahead Strategy

You can prepare these balls through the breading step up to a day ahead and keep them on a parchment lined baking sheet in the refrigerator. This actually helps them firm up even more, which means they hold their shape beautifully when they hit the hot oil.

Freezing And Storage

These freeze remarkably well before frying, which means you can always have a batch ready for unexpected guests or sudden cravings. Just spread the breaded balls on a baking sheet until frozen solid, then transfer them to a freezer bag for up to three months.

• Fry them straight from the freezer, adding just a minute or two to the cooking time
• Let leftover fried balls cool completely before storing in the refrigerator for up to two days
• Reheat them in a 375 degree oven for about 10 minutes to restore that crispy exterior

Save

Watch them disappear from the platter and listen for the happy crunch as people take their first bite.

Recipe FAQ

→ What type of cheese works best in these balls?

Sharp cheddar and mozzarella cheeses provide a balanced flavor and creamy texture, making them ideal for the filling.

→ How do you ensure the balls hold together during frying?

Chilling the macaroni and cheese mixture until firm before forming into balls helps maintain their shape during frying.

→ Can these be made ahead of time?

Yes, the balls can be shaped and frozen before frying. Frying from frozen just requires a few extra minutes to cook through.

→ What oil is best for frying?

Vegetable oil heated to around 350°F (175°C) provides the ideal frying temperature for a crisp, golden crust.

→ Are there seasoning options to customize flavor?

Adding cayenne pepper to the cheese sauce or breadcrumbs offers a spicy kick to the flavor profile.