Fried Mac and Cheese Balls
After finding these Fried Mac and Cheese Balls on Pinterest, I have been dying to make them for the blog. When my husband and I had some friends over to watch a football game, I knew exactly what I was going to make.
There are a lot of steps to making these Fried Mac and Cheese Balls, so make sure you plan ahead. This recipe is not hard, just time consuming. Overall, I loved this recipe and will definitely be making these Fried Mac and Cheese Balls again!
- 2 Tablespoons flour
- 1 cup milk
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1 Tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper
- 2 cups cooked elbow macaroni (cooked al dente)
- 1 Egg, beaten
- 1 cup milk
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 1 teaspoon salt
- Oil for frying
- Marinara sauce (optional)
In small saucepan, whisk together 1 cup of milk and 2 Tablespoons of flour. Place over medium/low heat. Add cheese, butter, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Stir until the cheese melts. Reduce heat to low and cook for 20 minutes, stirring occasionally. Add cheese sauce to the cooked macaroni, stirring well. Pour mixture into a greased 8×8 pan. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
Use a small ice cream scoop and your hands to form balls. Place on a baking sheet lined with parchment paper and freeze for about 2 hours.
Whisk together egg and 1 cup of milk in a bowl. Place 1 cup of flour in a bowl. Combine breadcrumbs and 1 teaspoon salt in a third bowl.
One at a time, coat mac and cheese balls in flour, the egg mixture, breadcrumb mixture, back in the eggs, and then in the breadcrumbs again. Let the balls sit at room temperature for about 10 minutes while you heat up the oil to 350 degrees. Fry balls, 4 to 5 at a time, until golden brown (about 2-3 minutes). Drain on paper towels.
Serve warm with marinara sauce.
I got a FryDaddy Electric Deep Fryer for Christmas last year and we love it. It makes frying things so easy and does not make a mess on our stove.
I doubled this recipe and had no problems with it.
I ran out of breadcrumbs with six mac and cheese balls to go, so I used Panko breadcrumbs. These were much lighter and my favorite of the bunch.
The original recipe said to set aside 2 Tablespoons of the cheese sauce to drizzle over the fried mac and cheese balls, but I forgot to do so.
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Taylor Pittman Hardy wrote this article.
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