Fried Mac and Cheese Balls
Indulge in the irresistible crunch of Fried Mac and Cheese Balls, a decadent blend of creamy macaroni and cheddar sauce wrapped in a golden, crispy breadcrumb coating. This crowd-pleasing appetizer starts with elbow macaroni smothered in a velvety homemade cheese sauce, infused with a hint of paprika for a subtle kick. After chilling, the mixture is shaped into bite-sized balls, dipped in eggs, and double-coated in breadcrumbs for maximum crispiness. Fried to perfection, these cheesy delights are ideal for game day, parties, or as a comforting snack that’s guaranteed to impress. With easy-to-follow steps and a prep-to-plate timeline of just over an hour, this recipe delivers restaurant-quality results right in your kitchen. Perfect for cheese lovers and fans of fried goodness alike!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 cups breadcrumbs
- 3 eggs
- 4 cups vegetable oil
Instructions
Cook the macaroni according to the package instructions, then drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour to form a smooth paste, cooking for about 1 minute.
Gradually whisk in the milk, continuing to stir until the mixture thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese until completely melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika.
Add the cooked macaroni to the cheese sauce, stirring until fully coated. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until firm.
Once the macaroni and cheese is firm, use a spoon or ice cream scoop to form balls about 1.5 inches in diameter.
In a small bowl, beat the eggs. Place the breadcrumbs in a separate shallow dish.
Dip each mac and cheese ball into the beaten eggs, then roll in the breadcrumbs to coat completely. Repeat to double coat for extra crispiness if desired.
In a deep saucepan, heat the vegetable oil over medium-high heat 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 the balls using a slotted spoon and drain on paper towels. Serve immediately and enjoy!
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 89.6 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 364 mg | 28% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 189 mg | 4% | |
*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.
