Fried Macaroni Cheese Balls

The first time I made these, my roommate walked in halfway through and accused me of hiding restaurant takeout. The smell of frying cheese and breadcrumbs has that effect on people. I stumbled through the recipe that afternoon, making more mistakes than I care to admit, but something about biting into that first crispy, gooey ball made all the oil burns worth it.

I brought these to a Super Bowl party last winter, and honestly, they disappeared faster than the actual wings. My friend's husband kept hovering near the kitchen doorway, pretending to get napkins while really just fishing for seconds. There is something deeply satisfying about watching people crowd around a platter of comfort food, unconcerned with anything but reaching for the next warm bite.

Ingredients

• 225 g (8 oz) elbow macaroni: The curves catch the cheese sauce perfectly, and smaller pasta pieces hold together better when shaped into balls
• 2 tbsp unsalted butter: Essential for the roux that creates that velvety cheese sauce foundation
• 2 tbsp all-purpose flour: Thickens the sauce so the balls hold their shape instead of collapsing in hot oil
• 240 ml (1 cup) whole milk: Full fat is crucial here, anything less and the sauce turns grainy instead of smooth
• 170 g (6 oz) sharp cheddar cheese, grated: The sharpness cuts through the richness, and pre-grating from a block melts infinitely better than the bagged stuff
• 55 g (2 oz) mozzarella cheese, grated: Adds that incredible cheese pull when you bite into the center
• 1/2 tsp salt: Balances the flavors, but taste as you go since cheese brands vary in saltiness
• 1/4 tsp black pepper: Just enough warmth to wake up the palate without overwhelming the cheese
• 1/4 tsp paprika: A subtle smoky note that pairs beautifully with the cheddar
• 2 large eggs: The glue that holds the breading together, so do not skip this step
• 2 tbsp milk: Thins the egg wash slightly for better adhesion to the macaroni balls
• 120 g (1 cup) all-purpose flour: Creates the dry barrier that keeps the egg from making the balls soggy
• 120 g (1 cup) breadcrumbs (panko or regular): Panko gives extra crunch, but regular breadcrumbs work fine in a pinch
• Vegetable oil, for frying: Canola or peanut oil both work well for high heat frying
• 480 ml (2 cups) marinara sauce, warmed: The acid cuts through all that richness and brightens every bite
• Fresh parsley, chopped (optional): Mostly for the photos, but it does add a nice fresh contrast to all the golden brown

Instructions

Cook the pasta to perfect tenderness:

Boil the macaroni in salted water until just past al dente, then drain well. Any water clinging to the pasta will make the cheese sauce thin and weepy later.

Build your cheese sauce base:

Melt butter over medium heat, whisk in flour, and cook for one minute until bubbly. This raw flour taste will ruin everything if you rush this step.

Create the creamy foundation:

Slowly whisk in the milk, stirring constantly to prevent lumps. Let it bubble gently for 2 to 3 minutes until it thickens enough to coat the back of a spoon.

Melt in the cheese:

Reduce heat to low and gradually add both cheeses, salt, pepper, and paprika. Stir until completely smooth and the cheese is fully melted.

Combine everything:

Pour the sauce over the drained macaroni and stir until every piece is thoroughly coated.

Chill until firm:

Spread the mixture on a parchment lined baking sheet, cover, and refrigerate for at least 2 hours. This step is non-negotiable, warm cheese balls will fall apart in the oil.

Shape your balls:

Scoop heaping tablespoons of the cold macaroni mixture and roll into 1.5 inch balls. Work quickly so the mixture stays cold.

Set up your breading station:

Whisk eggs with milk in one bowl, place flour in a second, and breadcrumbs in a third. Keep one hand wet and one hand dry to minimize the mess.

Coat each ball completely:

Dredge balls in flour, dip in egg mixture, then press firmly into breadcrumbs. Place on a clean tray while you finish the rest.

Heat your frying oil:

Pour oil into a deep pot until it reaches about 5 cm (2 inches) deep. Heat to 175°C (350°F), using a thermometer if you have one.

Fry until golden:

Cook the balls in batches, turning occasionally, for 2 to 3 minutes until deep golden brown. Do not crowd the pot or the temperature will drop too much.

Drain and serve:

Remove with a slotted spoon and drain on paper towels. Serve immediately with warm marinara sauce while the cheese is still molten.

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These became my go-to contribution for potluck dinners after that first successful batch. Something about serving food that requires a bit of extra effort makes people feel truly welcomed. Plus, hearing the collective crunch when everyone takes that first bite is incredibly satisfying.

Making Them Ahead

The macaroni mixture can be made up to two days before frying and stored in the refrigerator. You can even bread the balls and freeze them raw for up to a month. When you are ready to serve, fry them frozen and add just a minute or two to the cooking time.

Getting That Perfect Crunch

Oil temperature matters more than anything else. Too cool and the balls absorb grease, too hot and they burn before the cheese melts through. I keep a small bowl of the batter nearby to test drop, creating tiny fritters that tell me exactly how the oil is behaving.

Serving Ideas

Beyond marinara, these pair beautifully with garlic aioli, spicy arrabbiata, or even a simple ranch dressing for dipping. Set up a sauce bar and let guests customize their experience.

• Sprinkle a little flaky sea salt on immediately after frying for a gourmet touch
• Add a pinch of cayenne to the breading for those who like heat
• Keep them warm in a 200°F oven if you are frying a large batch

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These fried macaroni and cheese balls have become my answer to almost every gathering question. Easy to make ahead, impossible to stop eating, and they turn ordinary moments into something worth celebrating.

Recipe Questions

→ How do I achieve a crispy coating?

Ensure the macaroni balls are well chilled before coating. Use a three-step breading process: flour, egg wash, then breadcrumbs for a crisp and even crust.

→ Can I prepare these ahead of time?

Yes, the shaped balls can be refrigerated for a few hours or frozen for up to a month. Fry straight from frozen, adding a minute or two to the cooking time.

→ What cheeses work best?

Sharp cheddar and mozzarella provide a creamy, flavorful filling, but Gruyère or smoked gouda add a delicious twist.

→ How do I prevent the balls from falling apart during frying?

Chilling the mixture until firm helps it hold shape. Avoid overfilling the oil and fry at a consistent temperature around 175°C (350°F).

→ Is there a way to add extra flavor?

Incorporate spices like paprika or cayenne in the cheese mixture, or mix in cooked bacon bits for smoky depth.