Fried Macaroni and Cheese Balls
Crispy on the outside and irresistibly gooey on the inside, these Fried Macaroni and Cheese Balls are the ultimate comfort food indulgence. Made with a rich blend of sharp cheddar and creamy mozzarella, the macaroni is coated in a velvety cheese sauce seasoned to perfection with garlic powder, salt, and pepper. After being chilled and shaped into bite-sized balls, they’re rolled in crunchy panko breadcrumbs and fried to golden perfection for an irresistible crunch. Perfect as an appetizer, party snack, or game-day treat, these cheesy bites pair beautifully with your favorite dipping sauce. Quick to prepare with simple ingredients, this crowd-pleaser recipe is sure to win over both kids and adults alike.
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Recipe Information
Ingredients
- 225 grams Elbow macaroni
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Garlic powder
- 3 large Eggs
- 2 cups Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
Instructions
Cook the elbow macaroni in salted boiling water according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook, stirring constantly, for 1-2 minutes.
Slowly whisk in the milk, ensuring no lumps remain, and cook until the sauce thickens, about 3-4 minutes.
Reduce the heat to low and add the cheddar cheese and mozzarella cheese, stirring until fully melted and smooth.
Season the cheese sauce with salt, black pepper, and garlic powder, then add the cooked macaroni. Mix well to coat the macaroni evenly with the cheese sauce.
Transfer the macaroni and cheese mixture to a shallow dish and refrigerate for 2-3 hours, or until firm.
Using your hands, roll the chilled macaroni and cheese into golf ball-sized portions and place them on a baking sheet lined with parchment paper.
Set up a breading station by beating the eggs in one shallow bowl and placing the panko breadcrumbs in another.
Dip each macaroni and cheese ball into the beaten eggs, allowing any excess to drip off, then roll in the panko breadcrumbs until evenly coated.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully fry the balls in batches, making sure not to overcrowd the pot, until golden brown and crispy, about 2-3 minutes per batch.
Use a slotted spoon to transfer the fried balls to a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crisp, with your favorite dipping sauce if desired.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 392 mg | 30% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 163 mg | 3% | |
*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.
