Mac and Cheese Balls

Crispy on the outside, creamy and cheesy on the inside, these mac and cheese balls are a delicious way to turn leftover macaroni and cheese into an irresistible snack or appetizer.

Ingredients

For the mac and cheese:

• 2 cups cooked elbow macaroni
• 1½ cups shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ cup whole milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper

For forming the balls:

• 1 large egg
• ½ cup all-purpose flour
• 1 cup breadcrumbs or panko breadcrumbs
• ¼ cup grated Parmesan cheese
• ½ tsp Italian seasoning

For frying:

• Vegetable or canola oil, as needed

Instructions

1. Make the cheese sauce
   Melt butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute.
2. Add milk
   Slowly whisk in the milk until smooth. Cook for 2–3 minutes until slightly thickened.
3. Add the cheese
   Reduce the heat to low. Stir in cheddar and mozzarella until melted and creamy. Season with garlic powder, onion powder, paprika, salt, and black pepper.
4. Combine with macaroni
   Add the cooked macaroni and stir until every piece is coated in the cheese sauce.
5. Chill
   Transfer the mac and cheese to a bowl or shallow dish. Cover and refrigerate for at least 2 hours, preferably overnight. The mixture needs to become very firm before shaping.
6. Form the balls
   Scoop about 1½–2 tablespoons of the chilled mac and cheese and roll it firmly into a ball. Repeat with the remaining mixture.
7. Prepare the coating
   Place flour in one bowl. Beat the egg in a second bowl. In a third bowl, combine breadcrumbs, Parmesan, and Italian seasoning.
8. Coat the balls
   Roll each ball in flour, then dip into beaten egg, and finally coat thoroughly with the breadcrumb mixture.
9. Fry
   Heat about 2 inches of oil to 350°F (175°C). Fry the mac and cheese balls in small batches for about 2–3 minutes, turning occasionally, until golden brown and crispy.
10. Drain and serve
    Transfer to a paper-towel-lined plate or wire rack. Let them cool for a few minutes before serving.

Air Fryer Method

Preheat the air fryer to 400°F (200°C). Lightly spray the coated mac and cheese balls with cooking spray. Air fry for 8–12 minutes, turning halfway through, until golden and crisp.

Baking Method

Place the coated balls on a parchment-lined baking sheet. Spray lightly with cooking oil and bake at 425°F (220°C) for about 15–20 minutes, turning halfway through.

Serving Ideas

Serve with:

• Marinara sauce
• Ranch dressing
• Garlic aioli
• Spicy ketchup
• Creamy cheese dip

Tips

• Chill the mac and cheese thoroughly before shaping.
• Press the balls firmly so they don’t fall apart during cooking.
• Panko gives the crispiest coating.
• Don’t overcrowd the fryer; cook in batches.
• Keep the oil around 350°F (175°C) for even browning.
• You can place a small cube of mozzarella in the center of each ball for an extra cheesy surprise.

Nut Information

• Contains nuts: No.
• This recipe contains dairy, wheat, and egg.
• Parmesan, cheddar, and mozzarella are dairy products, not nuts.
• If preparing for someone with a nut allergy, check packaged breadcrumbs, cheese, seasonings, and sauces for cross-contact warnings.

Q&A

Q: Can I use leftover mac and cheese?
A: Yes. Leftover refrigerated mac and cheese is actually ideal because it is already firm and easier to shape.

Q: Why are my mac and cheese balls falling apart?
A: The mixture may not be cold or firm enough. Chill it longer and press each ball firmly before breading.

Q: Can I freeze them before cooking?
A: Yes. Arrange the breaded balls on a tray and freeze until solid. Transfer them to a freezer-safe container and freeze for up to 2 months.

Q: Can I fry them from frozen?
A: Yes. Fry them carefully over medium heat until heated through and golden brown. They may need a little extra cooking time.

Q: Can I use different cheeses?
A: Absolutely. Monterey Jack, Colby, Gouda, provolone, or pepper Jack can be used along with cheddar.

Q: Can I make them without eggs?
A: Yes. Use a thin mixture of milk and flour as an alternative coating before the breadcrumbs.

Q: How do I keep them extra crispy?
A: Use panko breadcrumbs, make sure the oil is properly heated, and avoid overcrowding the pan.

Q: How many does this recipe make?
A: Approximately 18–22 mac and cheese balls, depending on their size.