Fried Macaroni Cheese Balls (Printable)

Crispy macaroni and cheese balls with creamy cheddar, served hot alongside tangy marinara sauce.

# What You’ll Need:

→ Macaroni and Cheese

01 - 7 oz elbow macaroni
02 - 2 cups shredded sharp cheddar cheese
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup whole milk
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper
08 - 1/4 tsp paprika

→ Breading

09 - 1 cup all-purpose flour
10 - 2 large eggs
11 - 2 tbsp milk
12 - 2 cups panko breadcrumbs
13 - 1/2 cup grated Parmesan cheese
14 - Vegetable oil for frying

→ Marinara Sauce

15 - 1 1/2 cups marinara sauce, warmed

# How To Make It:

01 - Cook elbow macaroni in salted boiling water until al dente according to package directions. Drain thoroughly and set aside.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in milk while whisking constantly until smooth. Continue cooking for 2-3 minutes, stirring frequently, until sauce thickens.
03 - Remove saucepan from heat. Stir in shredded sharp cheddar, salt, black pepper, and paprika until cheese is completely melted and sauce is smooth. Add cooked macaroni and mix thoroughly until pasta is evenly coated.
04 - Spread macaroni and cheese mixture evenly onto a baking tray. Refrigerate for at least 1 hour until very firm and completely set.
05 - Scoop chilled macaroni mixture and form into 1.5-inch balls, pressing tightly to compact. Arrange on a parchment-lined baking sheet and freeze for 30 minutes until firm.
06 - Place flour in a shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko breadcrumbs and grated Parmesan cheese.
07 - Coat each frozen ball in flour, shaking off excess. Dip into egg mixture, then press firmly into panko-Parmesan mixture to coat completely.
08 - Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry balls in batches without overcrowding, turning occasionally, until deep golden brown and crispy, about 2-3 minutes per batch. Transfer to paper towels to drain.
09 - Serve macaroni and cheese balls immediately while hot and crispy, accompanied by warm marinara sauce for dipping.

# Expert Tips:

01 -
  • The contrast between crispy panko outside and creamy cheddar inside is absolutely addictive
  • They come together faster than you would expect, especially if you make the mac and cheese ahead
  • Everyone has that moment of pure joy when they bite into something this indulgent
02 -
  • The chilling step is not optional, so plan ahead because warm mac and cheese will fall apart in the fryer
  • Do not overcrowd the pot when frying, or the oil temperature will drop and the balls will be greasy instead of crispy
  • Serve these right away because they lose that magical crunch as they sit
03 -
  • Add a pinch of cayenne to the cheese sauce if you like things spicy
  • Mix some mozzarella or Gruyère with the cheddar for an even gooier interior

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