I’ve had fried mac and cheese balls in restaurants before and always loved their texture, the hot and gooey mac and cheese inside, and their ability to make even the worst day seem not that bad. Their crunchy exterior leading to a steaming cheesy, comfort-food inside just makes me smile thinking about it. If you’re worried that fried mac and cheese balls are beyond your skill level, ask yourself these few questions: Can you make mac and cheese? Can you dip frozen items into egg wash and breadcrumbs? Can you fry up some deliciousness? Then you’re ready to make fried mac and cheese balls. They’re simple, exceptionally tasty, and great for impressing friends at parties or enjoying on your couch on Friday nights. For another great fried treat, try the Sweet Potato Fries RecipePrep Time:

20 min

Cook Time:

15 min

Total Time:

12.5 hours

Number of Mac and Cheese Balls: 11 Recipe Category: Appetizer, Snack, Fried Fun Treat Recipe Cuisine: American   Ingredients:

  • 1 lb elbow macaroni
  • 2 TB (Tablespoon) butter
  • 2 TB AP flour
  • 2 cups warm milk plus 2 TB for the egg wash
  • 1 lb shredded cheddar cheese
  • 1 lb shredded mozzarella
  • Salt and pepper to taste
  • 2 large eggs
  • 3 cups breadcrumbs
  • Vegetable oil for frying (You can use other oils if you would like but it may change the taste. I like to use Mazola Corn Oil because it’s “heart healthy.”)
  • Wax paper

Fry it:

  • Cook the macaroni in boiling water until it’s al dente (following the package instructions is best)

Mac and Cheese Balls macaroni cooking

  • When the macaroni is cooked, drain it, and then wash it with cold water
  • In a medium saucepan over medium heat, melt the butter

Mac and Cheese Balls Butter Melting

  • Add the flour into the butter and stir with a whisk, allow this mixture to cook for 2-4 minutes

Mac and Cheese Balls butter and flour mixture

  • Whisk the warmed milk into the butter/flour mixture and get rid of all lumps

Mac and Cheese Balls milk mixture before thickening

  • Cook this mixture until it thickens (about 2-4 minutes) then remove from heat and add both cheeses

Mac and Cheese Balls Milk mixture after thickening

  • Stir the cheeses  until they are both melted completely into the mixture and season with salt and pepper

Mac and Cheese Balls cheese mixture

  • Add the cheese sauce to the macaroni and mix well

Mac and Cheese Balls macaroni with cheese mixture added

  • Put the saucepan into the refrigerator to allow the mac and cheese to cool for at least 2 hours
  • Shape the chilled mac and cheese into balls the size of your typical meatball and place them onto a pan that’s been lined with wax paper

  Mac and Cheese Balls all before freezing   Mac and Cheese Balls a few before freezing

  • Place the pan full of  mac and cheese balls into the freezer and allow them to freeze overnight

Fried Mac and Cheese Balls after freezing   Fried Mac and Cheese Balls after freezing

  • Beat the eggs and 2 TB of milk together to create the egg wash
  • Place the breadcrumbs into a small to medium-sized bowl

Fried Mac and Cheese Balls egg wash and breadcrumbs

  • Remove the mac and cheese balls from the freezer and dip each one into the egg wash and then breadcrumbs

Fried Mac and Cheese Balls with breading close up

  • Place the mac and cheese balls back into the freezer for an additional 10 minutes and then fry them up

Fried Mac and Cheese Balls with breading

  • Heat the oil to about 350 degrees either in a skillet or deep fryer

Fried Mac and Cheese Balls hot oil

  • Fry the mac and cheese balls until they are golden brown and the center is steaming (about 5-8 minutes)

Fried Mac and Cheese Balls Frying

  • Use a plate covered with a few paper towels to soak up excess grease when removing the mac and cheese balls from the fryer

Fried Mac and Cheese Balls finished product   Fried Mac and Cheese Balls finished close up

  • Inhale the mac and cheese balls until you’ve reached a food coma

Fried Mac and Cheese Balls Inside

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I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.
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