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–+ servings
fried mac and cheese balls

Fried Mac and Cheese Balls

5 from 1 vote
Creamy mac and cheese rolled into balls, breaded, and fried until golden crispy outside with melted cheese inside. Perfect party appetizer.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 24 balls
Course: dinner
Cuisine: American
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ounces elbow macaroni, cooked About 2 cups cooked
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour For sauce
  • 1 ½ cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 4 ounces cream cheese, cubed
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup all purpose flour For breading
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder For breading
  • ½ teaspoon salt For breading
  • 4 cups vegetable oil for frying Or cooking spray for air frying

Equipment

  • 1 large saucepan For mac and cheese
  • 1 shallow dish For chilling
  • 1 Cookie scoop For portioning
  • 3 three shallow bowls For breading
  • 1 deep pot or air fryer For frying
  • 1 thermometer For oil temp

Method
 

  1. Cook macaroni until al dente, melt butter in saucepan, whisk in 3 tablespoons flour for roux, gradually add milk stirring until thick, remove from heat and stir in cheddar and cream cheese until melted, mix in cooked macaroni, garlic powder, salt, and pepper.
  2. Spread mac and cheese in shallow dish and refrigerate uncovered at least 2 hours or overnight until completely firm and cold.
  3. Use cookie scoop to portion cold mac and cheese into tablespoon amounts, roll between palms to form smooth balls, place on parchment-lined baking sheet.
  4. Set up three bowls: 1 cup flour in first, beaten eggs in second, panko mixed with Italian seasoning, garlic powder, and salt in third.
  5. Roll each ball in flour shaking off excess, dip in egg letting excess drip, roll in seasoned panko pressing gently to adhere, place back on baking sheet.
  6. Heat oil to 350°F in deep pot, fry balls in batches 2 to 3 minutes until golden brown turning occasionally, or spray with cooking spray and air fry at 400°F for 8 to 10 minutes shaking halfway.
  7. Drain on paper towels and serve immediately while hot with dipping sauces.
    frying mac and cheese balls until golden

Nutrition

Serving: 42gCalories: 135kcalCarbohydrates: 12gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 4IUCalcium: 8mgIron: 4mg

Notes

Chill mac and cheese at least 2 hours or overnight. Make sauce thicker than regular mac and cheese. Press breadcrumbs firmly. Freeze balls 15 minutes before breading if too soft. Fry at 350°F for proper cooking. Serve immediately while hot.

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