Fried Macaroni Cheese Balls

The smell of melting sharp cheddar always pulls me into the kitchen, no matter what I am supposed to be doing. These fried macaroni and cheese balls started as an experiment with leftover mac and cheese after a failed dinner party attempt. Now they are the first thing friends request when they come over, that perfect crunch giving way to molten cheese inside.

I made these for my brother last winter when he was visiting, fresh off a terrible work week. He stood at the counter eating them straight from the paper towels, burning his fingers and not caring one bit. That is when I knew this recipe was not just about food—it was about comfort.

Ingredients

• 200 g (7 oz) elbow macaroni: Small shapes work best here because they fit neatly into balls and hold onto the cheese sauce
• 2 cups (200 g) shredded sharp cheddar cheese: The sharpness cuts through the richness and gives you that authentic cheddar flavor
• 2 tbsp unsalted butter: Forms the base of your roux, creating that velvety cheese sauce texture
• 2 tbsp all-purpose flour: Thickens the sauce so the balls hold their shape instead of turning into a mess
• 1 cup (240 ml) whole milk: Whole milk creates the creamiest sauce, though you can get away with 2%
• 1/2 tsp salt: Enhances the cheese flavor without making the balls taste salty
• 1/4 tsp ground black pepper: Adds just enough bite to balance the rich cheese
• 1/4 tsp paprika: Gives a subtle warmth and beautiful golden color to the sauce
• 1 cup (120 g) all-purpose flour: Creates the first layer of coating that helps everything stick
• 2 large eggs: Beat these with a splash of milk to create the glue for your breading
• 2 tbsp milk: Thins the egg wash slightly so it coats evenly
• 2 cups (120 g) panko breadcrumbs: These Japanese breadcrumbs create the lightest, crispiest exterior
• 1/2 cup (50 g) grated Parmesan cheese: Mixed into the panko for extra umami and golden color
• Vegetable oil: You need enough for deep frying, about 2 inches in your pot
• 1 1/2 cups (360 ml) marinara sauce: Warm this up while the balls fry so everything is ready at once

Instructions

Cook the macaroni:

Boil the pasta in salted water until just al dente, because it will cook more later and you want it to keep its texture

Make the cheese sauce:

Melt the butter over medium heat, whisk in the flour for one minute, then gradually stir in the milk until thickened and smooth

Combine and chill:

Remove from heat, stir in the cheddar and seasonings until melted, mix with the macaroni, then spread on a tray and chill for at least one hour until very firm

Form the balls:

Scoop the chilled mixture into 1.5-inch balls, pressing them tightly so they hold together, then freeze for 30 minutes to firm up further

Set up breading station:

Place flour in one bowl, beat eggs with milk in a second, and combine panko with Parmesan in a third

Coat the balls:

Dredge each ball in flour, dip in egg wash, then press into the panko-Parmesan mixture until thoroughly coated

Fry to golden:

Heat oil to 350°F and fry the balls in batches for 2-3 minutes, turning occasionally, until deeply golden and crisp all over

Serve immediately:

Drain on paper towels and serve hot alongside warm marinara sauce for dipping

Pin It

My niece accidentally discovered that dipping these in ranch instead of marinara is incredible, and now she refuses to eat them any other way. Sometimes the best discoveries happen when someone breaks the rules.

Make Ahead Magic

You can bread these balls and freeze them raw on a baking sheet, then transfer to a bag once solid. Fry straight from frozen, adding just a minute or two to the cooking time. This has saved me more times than I can count when unexpected guests show up.

Perfecting the Crunch

The panko-Parmesan combination creates this incredible texture that regular breadcrumbs just cannot match. Make sure to press the coating on firmly so it does not flake off during frying. The first time I made these, I was too gentle and ended up with naked cheese balls in the oil.

Serving Suggestions

These disappear fast, so plan on at least four balls per person if they are the main appetizer. A light sparkling wine or even just ice-cold beer cuts through the richness perfectly.

• Set up a dipping sauce bar with marinara, ranch, and garlic aioli
• Garnish with fresh parsley or chives to add color to the plate
• Keep them warm in a 200°F oven if you cannot serve immediately

Pin It

These mac and cheese balls have become my go-to for bringing people together around the kitchen counter. Food this good was meant to be shared.

Recipe Questions

→ What type of cheese works best for this dish?

Sharp cheddar cheese provides a rich, creamy flavor, but you can mix in mozzarella or Gruyère for added depth.

→ How do I achieve a crispy exterior on the macaroni balls?

Coat each ball in flour, egg wash, and a mixture of panko with Parmesan, then fry in hot oil until golden and crisp.

→ Can these balls be prepared in advance?

Yes, shape and freeze the balls, then fry directly from frozen, adding a couple of minutes to the cooking time.

→ What oil is recommended for frying?

Use vegetable oil or another neutral oil heated to about 350°F (175°C) for even frying.

→ What pairs well with these fried bites?

Serve with warm marinara sauce and consider pairing with light Italian red wine or sparkling water with lemon.