Crispy Fried Mac and Cheese Balls (Print Version)
# Ingredients:
→ For the Mac and Cheese
01 -
2 cups elbow macaroni, cooked and drained
02 -
2 tbsp unsalted butter
03 -
2 tbsp all-purpose flour
04 -
1 cup milk
05 -
2 cups shredded cheddar cheese
06 -
½ cup grated Parmesan cheese
07 -
Salt and pepper to taste
→ For Coating and Frying
08 -
1 cup all-purpose flour
09 -
2 large eggs, beaten
10 -
1 ½ cups seasoned breadcrumbs
11 -
Vegetable oil, for frying
# Instructions:
01 -
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk, whisking constantly until thickened. Stir in the cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper. Mix the cheese sauce with the cooked macaroni until well coated. Transfer to a baking dish and refrigerate for at least 2 hours or until firm.
02 -
Once chilled, scoop out small portions of the mac and cheese and roll them into balls about 1-2 inches in diameter.
03 -
Roll each ball in flour, then dip into the beaten eggs, and coat with breadcrumbs. Repeat for all the balls, ensuring they’re evenly coated.
04 -
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the mac and cheese balls in batches for 2-3 minutes until golden brown and crispy. Drain on a paper towel-lined plate.
05 -
Serve hot with your favorite dipping sauces, such as marinara, ranch, or spicy mayo.
# Notes:
01 -
For a spicier kick, add cayenne pepper or hot sauce to the cheese sauce.
02 -
You can bake the balls at 400°F (200°C) for a healthier version, but they may be less crispy.
03 -
Leftovers can be reheated in an air fryer for maximum crispiness.