Crispy Fried Mac and Cheese Balls (Print Version)
# Ingredients:
→ For the Mac and Cheese
01 -
2 cups elbow macaroni, cooked and drained
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
1 cup milk
05 -
2 cups shredded cheddar cheese
06 -
1/2 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 1/2 cups seasoned breadcrumbs
11 -
Vegetable oil, for frying
# Instructions:
01 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually add milk, whisking constantly until thickened. Stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper. Mix the cheese sauce with cooked macaroni until well coated.
02 -
Transfer to a baking dish and refrigerate for at least 2 hours or until firm.
03 -
Once chilled, scoop out small portions of the mac and cheese and roll them into balls about 1-2 inches in diameter.
04 -
Roll each ball in flour, then dip into beaten eggs, and coat with breadcrumbs. Repeat for all balls, ensuring they're evenly coated.
05 -
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.
06 -
Serve hot with your favorite dipping sauces, such as marinara, ranch, or spicy mayo.
# Notes:
01 -
Golden and crispy on the outside, creamy and cheesy on the inside - these are the ultimate party snack.
02 -
Perfectly bite-sized and irresistibly delicious, they're sure to be a hit at any gathering.
03 -
The mac and cheese must be chilled for at least 2 hours to firm up before shaping into balls.
04 -
Fry in small batches to maintain oil temperature and ensure even cooking.