Crispy Mac and Cheese Balls
Transform your favorite comfort food into bite-sized perfection with these Crispy Mac and Cheese Balls! Featuring tender elbow macaroni enveloped in a creamy blend of cheddar and Parmesan cheese, this recipe takes decadence to the next level. Each ball is coated in a crunchy breadcrumb layer and fried to golden perfection, creating an irresistible combination of gooey cheese filling and crispy exterior. Perfect as an appetizer, party snack, or indulgent treat, these mac and cheese balls are simple to prepare and packed with mouthwatering flavor. Serve them freshly fried with your favorite dipping sauce for a crowd-pleasing dish that will steal the spotlight! Keywords: mac and cheese balls, crispy appetizer, cheesy snack, fried comfort food.
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Recipe Information
Ingredients
- 250 grams Elbow macaroni
- 200 grams Cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 240 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 Eggs
- 200 grams Breadcrumbs
- 1 liter Vegetable oil, for frying
Instructions
Cook the elbow macaroni according to package instructions, drain, and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and stir until a paste forms. Cook for about 1 minute.
Gradually whisk in the milk, ensuring there are no lumps. Continue to stir until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and add the shredded cheddar and grated Parmesan cheese, stirring until melted and smooth.
Season with salt, black pepper, and paprika. Remove from heat.
Fold the cooked macaroni into the cheese sauce until well combined. Let it cool to room temperature.
Scoop tablespoon-sized portions of the mac and cheese and roll them into balls. Place them on a baking sheet lined with parchment paper.
Refrigerate the mac and cheese balls for at least 1 hour or until firm.
Beat the eggs in a small bowl. Place breadcrumbs in another bowl.
Dip each mac and cheese ball into the beaten eggs, then roll in the breadcrumbs to coat completely. Repeat until all are coated.
In a deep pot, heat the vegetable oil to 350°F (175°C).
Fry the mac and cheese balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
Remove with a slotted spoon and drain on paper towels. Serve immediately.
Nutrition Facts
Calories |
11340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1042.6 g | 1337% | |
| Saturated Fat | 201.4 g | 1007% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 8097 mg | 352% | |
| Total Carbohydrate | 381.7 g | 139% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 36.0 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2460 mg | 189% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
