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I came up with these tasty mac and cheese balls one day when I was staring down a whole mountain of leftover mac and cheese from my kid’s birthday get-together. Couldn’t just toss it, but nobody wanted yet another plate of cold noodles. Then I remembered seeing fried mac and cheese bites at a diner and thought, hey, maybe I can whip those up too. Spoiler: they’re super easy, and the end result is golden, crunchy on the outside and melty inside—honestly better than most versions I’ve had out. Every bite mixes that crisp crust with gooey, cheesy filling and you won’t want to share.
My brother took these to his office holiday party expecting them to blend in, but it turned into a big deal. People even lined up when they heard about them and his boss tried to rope him into catering just so he could make more next time. Even my mother-in-law (yep, even her) ate half a dozen and demanded the directions.
Amazing Mac and Cheese Balls – Must-Haves
- A thick mac and cheese base - Either homemade or your favorite solid, cheesy leftovers
- Sharp cheddar plus Parmesan - They give bold, big cheese flavor that really stands out after frying
- Three-part coating - Use flour, beaten eggs, seasoned breadcrumbs for the crunchiest coating ever
- Plenty of deep-fry oil - You want it sizzling hot for that crispy shell and zero sogginess
- Chilling time - Don’t skip—chill your mac and cheese so it firms up and holds its shape
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Easy Step-by-Step Directions
- Get Ready to Fry
- Heat your oil to 350, checking the temp with a thermometer. You want hot, steady oil so things get crunchy instead of greasy. Fry the balls in batches just till they’re golden, about 2-3 minutes. If you add too many at once the oil cools down and they get soggy.
- Final Steps: Drain and Eat
- Lift the fried balls out with a slotted spoon. Set them on a paper towel for a minute. Dig in while the cheese is still piping hot and stretchy.
- Rolling Into Balls
- Now that your mac and cheese is totally chilled and firm, scoop out some and roll each into a ball (aim for about the size of a ping-pong ball) so they cook evenly. If you make them too big the outside burns before the middle warms through.
- Classic Triple Dip
- Get three bowls: one with flour, one with beaten eggs, one with seasoned breadcrumbs. Coat each ball in flour, dunk in eggs, then roll in breadcrumbs. This triple layer means extra crunch.
- Chilling Makes It Work
- Scoop the mac and cheese into a pan, let it chill in the fridge for at least a couple of hours (overnight is great). If you try to shape warm mac and cheese, it’ll just get messy so let it get nice and firm first.
- Start With That Cheese Sauce
- Begin the cheese sauce: melt butter in a pot, whisk in flour, give it a minute or two on the heat till it smells nutty, then pour in the milk slowly while whisking. Let it get thick, add all your cheeses, and stir till it’s smooth. Blend with cooked macaroni so it’s all coated.
I learned to seriously respect the chilling step—my first batch was a bust and totally crumbled in the oil. Now, I always chill the leftovers until they’re solid before even thinking about rolling. Also, I used to get all excited and throw a bunch in to fry at once, but then they’d clump together or not cook right.
Tasty Pairings
Super good plain but even better with dips like spicy mayo, ranch, or tangy marinara. I put out a bunch of different sauces for guests so everyone finds a fave. Seriously good as an appetizer, or as part of your spread with wings and other snacks on game day.
Fun Twists
Mix in some crunchy bacon bits before you chill for extra punch. Try cheeses like smoked gouda or pepper jack to switch up the flavor. Stir in sliced jalapeños or fresh herbs for a spicy or herby kick. Or you could hide a small cheese cube at the center of each ball for gooey surprises.
Smart Ways to Store
They’re at their best fresh, but you can prep and coat them then keep in the fridge a day before you fry. Or freeze uncooked coated balls and fry from frozen—just let them cook a minute longer. Leftover fried balls reheat in the oven pretty well, though nothing beats that first bite when they’re hot.
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These crunchy mac and cheese balls have turned into my go-to for parties when I want something fun but easy. It takes a comfort food favorite and turns it into an amazing snack that always gets people talking. That combo of crispy outside and oozy cheesy inside hits the spot every single time. I’m always surprised at just how much people love them for such a simple thing.
Recipe FAQs
- → Why is chilling the mac and cheese important?
- Let it sit in the fridge for at least 2 hours to make it easier to shape and to keep the balls intact when frying.
- → What temperature should the oil be?
- Heat it to 350°F (175°C). Don’t have a thermometer? Toss in a breadcrumb—it should float up quickly while sizzling.
- → Can I bake them instead of frying?
- Sure! Pop them in the oven at 400°F for 15-20 minutes, flipping halfway through. They won’t be quite as crispy, but still tasty.
- → How do I stop them from falling apart?
- Get the mac and cheese good and cold first. Keep the fryer uncrowded and handle each ball gently while coating and frying.
- → Can I prep them ahead?
- Yes! Coat and shape the balls up to a day early, then store in the fridge. Fry them fresh right before serving for the best crunch.