Crispy Fried Mac and Cheese Balls combine a firm, chilled macaroni-and-cheese center with a three-stage flour, egg, and breadcrumb coating. A short fry at a controlled 350°F creates a golden shell while warming the cheddar-and-Parmesan filling.
The recipe yields exactly 20 balls, listed as 10 servings. Preparation takes 15 minutes, and the stated 135-minute cooking period includes the essential minimum 2-hour chilling step, for 150 minutes total.
Mac and Cheese Ball Ingredients
For the center, gather 2 cups cooked and drained elbow macaroni, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup milk, 2 cups shredded cheddar cheese, ½ cup grated Parmesan, and salt and pepper to taste.
For coating and frying, keep a separate 1 cup all-purpose flour, 2 large beaten eggs, 1½ cups seasoned breadcrumbs, and vegetable oil for frying. Do not combine the two flour measurements: the smaller amount thickens the sauce, while the full cup forms the first coating layer.
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How to Make Crispy Fried Mac and Cheese Balls
- Melt 2 tablespoons butter over medium heat, whisk in 2 tablespoons flour, and cook for 1–2 minutes until lightly golden.
- Gradually whisk in 1 cup milk until thick, then melt in 2 cups cheddar and ½ cup Parmesan. Season with salt and pepper.
- Coat 2 cups cooked macaroni with the sauce, transfer to a baking dish, and refrigerate for at least 2 hours until firm.
- Shape the cold mixture into 20 balls about 1–2 inches wide.
- Coat each ball in 1 cup flour, the 2 beaten eggs, and 1½ cups seasoned breadcrumbs.
- Heat vegetable oil to 350°F and fry in small batches for 2–3 minutes until golden and crisp.
- Drain on paper towels and serve hot.
For storage details after serving, the USDA leftovers and food safety guidance.
Build a Smooth Cheese Sauce
Melt in Cheddar and Parmesan
Chill for at Least Two Hours
Shape Twenty Even Balls
Use the Three-Part Coating Order
Hold the Oil at 350°F
Drain Briefly and Serve Hot
Keep the Batch Consistent
Conclusion
Make a roux with 2 tablespoons each butter and flour, whisk in 1 cup milk, and melt in 2 cups cheddar plus ½ cup Parmesan. Season, combine with 2 cups cooked macaroni, and chill at least 2 hours. Shape exactly 20 balls, coat each in 1 cup flour, 2 beaten eggs, and 1½ cups seasoned breadcrumbs, then fry in batches at 350°F for 2–3 minutes. Drain and serve hot.
Frequently Asked Questions
- → Why do the mac and cheese balls need to chill?
At least 2 hours of refrigeration makes the macaroni mixture firm enough to shape and coat without falling apart.
- → What order should I use for the coating?
Coat every ball first in flour, then beaten egg, and finally seasoned breadcrumbs.
- → What temperature should the frying oil be?
Maintain the vegetable oil at 350°F (175°C) and fry in small batches.
- → How many mac and cheese balls does the recipe make?
It makes exactly 20 balls, listed as 10 servings, and each batch fries for 2–3 minutes.