Golden, Crispy Mac and Cheese Balls
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Golden, cheesy bites with a crunchy breadcrumb coating and creamy, melty center. These mac and cheese balls turn everyone’s favorite comfort food into the ultimate party snack.
The Snack That Disappears First
If there’s one thing I’ve learned about bringing food to a get-together, it’s this: mac and cheese balls never make it past the first round. These puppies have everything you love about homemade macaroni and cheese all rolled up, fried golden brown, and served in bite-sized pieces.
I can’t even tell you how many times I’ve had to give out this recipe! Folks will be hovering by the serving tray before they even hit the table, and by the time you blink, they’re gone. So, make sure to prepare a personal batch to keep at home.
I’m tellin’ you, there’s just something about that crispy crust giving way to a warm, melty center that makes people forget their manners for a minute!
Hankerin’ for more cheesy recipes? You’ll love this Baked Velveeta Mac and Cheese!
Ingredients You’ll Need
- Prepared mac and cheese (homemade or boxed, cooled)
- Shredded cheddar cheese
- Garlic powder
- Salt
- Black pepper
- All-purpose flour
- Large eggs, beaten
- Breadcrumbs
- Oil
A Few Tips Before You Begin
- Start with cold mac and cheese. Warm or freshly made mac won’t hold its shape. Chilling helps the mixture firm up so you can roll perfect meatball-sized balls.
- Double coating isn’t necessary, but it helps. If you want an extra crunch, repeat the egg wash and breadcrumb step once more.
- Use a thermometer if you can. Aim for around 350°F, a medium heat that crisps without burning.
- Don’t crowd the pan. Fry in small batches so each ball cooks evenly and stays golden brown.
Step-by-Step Instructions
1. Mix It Up
In a medium bowl, combine your cooled mac and cheese with shredded cheddar, garlic powder, and a pinch of salt and black pepper. The extra cheddar helps the filling stay gooey and flavorful.
Use a small cookie scoop or spoon to form about two tablespoons of the mixture into balls. Roll them gently between your palms until smooth, then place them on a parchment paper–lined baking sheet.
2. Chill Before Frying
Pop the tray into the refrigerator for at least an hour. This helps them firm up so they don’t fall apart during frying. If you’re in a rush, the freezer works too; 20 to 30 minutes will do the trick.
3. Set Up Your Breading Station
In three shallow bowls, add your flour, beaten eggs, and breadcrumbs.
Roll each chilled mac and cheese ball first in flour (to help the coating stick), then dip it in the egg wash, and finally coat it in breadcrumbs.
You can use classic breadcrumbs for a smooth crust or panko breadcrumbs for that extra crunch.
4. Fry Until Golden Brown
Heat about 2–3 inches of vegetable oil in a deep skillet or large pot over medium heat until it reaches 350°F. Carefully lower in a few balls at a time, frying for 2–3 minutes or until they’re golden brown and crisp.
Use a slotted spoon to remove them and place them on paper towels to drain off any excess oil.
5. Serve and Enjoy
Serve them hot with your favorite dipping sauce: marinara, ranch, or even a little spicy mayo if you like a kick. These crispy mac and cheese balls are best enjoyed warm when the centers are creamy and melty!
Make-Ahead and Storage Tips
If you want to get ahead of the game, form and bread the balls up to a day in advance, then refrigerate them until you’re ready to fry.
Leftovers can be stored in an airtight container and reheated in the air fryer or oven at 375°F for about 5–7 minutes to bring that crunch back.
Frequently Asked Questions
Absolutely! In fact, it’s one of the best ways to repurpose cold mac. Just make sure it’s cooled and firm enough to roll. Try some of these mac options: One Pot No Drain Mac & Cheese, a classic Stovetop Mac and Cheese, or Oven-Baked Mac and Cheese!
You can! Arrange them in a single layer on a parchment-lined baking sheet, spray with cooking spray, and bake at 400°F for 15–20 minutes, flipping halfway through.
Chilling is key. If your mac and cheese mixture feels too soft, stir in a little extra shredded cheese or chill longer before breading.
Ingredients
For the mac and cheese:
- 2 cups prepared mac and cheese homemade or boxed, cooled
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the breading:
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1½ cups breadcrumbs
- Oil for frying
Instructions
- In a medium bowl, mix together the mac and cheese, shredded cheddar, garlic powder, and a pinch of salt and pepper. Scoop out about two tablespoons of the mixture at a time and roll it into balls, placing each one on a parchment-lined baking sheet.
- Chill the balls in the refrigerator for at least an hour, or pop them into the freezer for 20–30 minutes if you’re short on time.
- Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each chilled ball first in flour, then dip it in the egg, and finally coat it with breadcrumbs until evenly covered.
- Heat about two to three inches of oil in a deep skillet to 350°F (175°C). Fry a few balls at a time until they’re golden brown and crispy, about two to three minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain off any extra oil.
- Serve hot with your favorite dipping sauce like ranch, marinara, or spicy mayo.
