Fried Macaroni Cheese Balls (Printable)

Crispy golden balls with creamy cheddar, served warm with tangy marinara sauce for savory enjoyment.

# What You’ll Need:

→ Macaroni and Cheese Base

01 - 8 oz elbow macaroni
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 6 oz sharp cheddar cheese, grated
06 - 2 oz mozzarella cheese, grated
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp paprika

→ Breading and Frying

10 - 2 large eggs
11 - 2 tbsp milk
12 - 1 cup all-purpose flour
13 - 1 cup breadcrumbs (panko or regular)
14 - Vegetable oil for frying

→ Serving

15 - 2 cups marinara sauce, warmed
16 - Fresh parsley, chopped (optional)

# How To Make It:

01 - Cook the elbow macaroni in salted boiling water 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, stirring constantly to form a smooth paste.
03 - Gradually whisk in milk, stirring constantly to prevent lumps. Cook until the sauce slightly thickens, about 2-3 minutes. Reduce heat to low.
04 - Add sharp cheddar, mozzarella, salt, pepper, and paprika. Stir continuously until all cheese is melted and the sauce is smooth and creamy.
05 - Pour the drained macaroni into the cheese sauce. Mix thoroughly to ensure every piece is evenly coated.
06 - Spread the mixture evenly on a parchment-lined baking sheet. Cover and refrigerate until firm, at least 2 hours. Alternatively, freeze for 30 minutes.
07 - Scoop heaping tablespoons of the chilled macaroni mixture and roll into 1.5-inch balls with your hands.
08 - Prepare three shallow bowls: whisk eggs with 2 tbsp milk in the first, place flour in the second, and breadcrumbs in the third.
09 - Dredge each ball in flour, shake off excess, dip into egg mixture, then press firmly into breadcrumbs to coat completely. Place on a tray.
10 - Pour vegetable oil into a deep pot to a depth of 2 inches. Heat to 350°F, using a thermometer to ensure proper temperature.
11 - Fry balls in batches of 4-6, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon.
12 - Transfer fried balls to paper towels to drain excess oil. Serve immediately with warm marinara sauce and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • That contrast between the crackling exterior and molten cheese center is pure magic
  • They reheat surprisingly well, making them perfect for party prep ahead of time
  • Everyone thinks you spent hours on something that started as leftovers
02 -
  • Cheating the refrigeration time results in sad, collapsed balls, so plan ahead or use the freezer shortcut
  • Cold mixture straight from the fridge shapes much easier than room temperature
  • Let the fried balls rest for just 30 seconds before serving so the interior sets slightly
03 -
  • Use a small cookie scoop instead of spoons for uniformly sized balls
  • Double bread by repeating the egg and breadcrumb steps for extra crunch
  • Let the drained balls rest on a wire rack instead of paper towels to maintain crispiness

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