Fried Macaroni Cheese Balls (Printable)
Crispy macaroni cheese bites with creamy centers paired with marinara for a savory snack.
# What You’ll Need:
→ For the Macaroni and Cheese
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
→ For 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
→ For Serving
15 - 2 cups marinara sauce, warmed
16 - Fresh parsley, chopped (optional)
# How-To Steps:
01 - Cook the macaroni in salted boiling water according to package directions. Drain and set aside.
02 - In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
03 - Gradually whisk in the milk and cook until slightly thickened, about 2-3 minutes. Lower the heat, add cheddar and mozzarella cheeses, salt, pepper, and paprika. Stir until smooth.
04 - Add the drained macaroni and mix to coat well.
05 - Transfer the mixture to a baking sheet lined with parchment paper. Spread evenly, cover, and refrigerate until firm, at least 2 hours (or 30 minutes in the freezer).
06 - Scoop out heaping tablespoons of the cold macaroni and cheese and roll into 1.5-inch balls.
07 - In a small bowl, whisk eggs with 2 tbsp milk. Place flour in a second bowl and breadcrumbs in a third.
08 - Dredge each ball in flour, dip in egg mixture, then coat in breadcrumbs. Place on a tray; repeat with all balls.
09 - Heat 2 inches oil in a deep pot to 350°F.
10 - Fry the balls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
11 - Serve hot with warm marinara sauce and a sprinkle of parsley if desired.
# Expert Tips:
01 -
- The texture contrast alone is worth it, that first crunch revealing the molten cheesy center inside
- These freeze beautifully so you can always have crowd pleasing appetizers ready at a moments notice
- They are actually quite forgiving, and even slightly imperfect ones taste absolutely incredible
02 -
- The chilling step is absolutely crucial, or your balls will fall apart in the hot oil
- Do not overcrowd the pan or the oil temperature will drop and your coating will be soggy instead of crisp
03 -
- Use a small cookie scoop for evenly sized balls that cook at the same rate
- Let the breaded balls rest for 10 minutes before frying so the coating sets properly