High Protein Fried Mac and Cheese Balls
Indulge in the ultimate comfort food upgrade with these High Protein Fried Mac and Cheese Balls—a deliciously crispy appetizer that’s packed with cheesy goodness and boosted with protein to satisfy hunger and fuel your day. Featuring creamy sharp cheddar-infused macaroni blended with unflavored protein powder, these golden bites are rolled in a savory Parmesan-panko crust and fried to perfection for an irresistible crunch. Perfect for parties, game nights, or as a snack, these protein-rich mac and cheese balls pair beautifully with your favorite dipping sauce. With simple ingredients and easy-to-follow steps, this recipe transforms classic mac and cheese into a crave-worthy treat that delivers on taste and nutrition.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1.5 cups sharp cheddar cheese, grated
- 1 scoop protein powder (unflavored or cheese flavor)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 3 cups vegetable oil, for frying
Instructions
Cook the macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Gradually whisk in the milk and bring the mixture to a simmer. Cook until the sauce thickens, about 2-3 minutes.
Remove from heat and stir in the cheddar cheese and protein powder until smooth. Season with salt and pepper.
Add the cooked macaroni to the cheese sauce and stir until evenly coated. Transfer to a baking dish and refrigerate until firm, about 1 hour.
Once firm, use a scoop or your hands to form the mac and cheese into balls about 1.5 inches in diameter.
In a small bowl, beat the eggs. In another bowl, mix the panko breadcrumbs and Parmesan cheese.
Dip each mac and cheese ball into the beaten eggs, then roll in the breadcrumb mixture until well-coated. Place on a baking sheet lined with parchment paper.
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
Fry the mac and cheese balls in batches until golden brown, about 3-4 minutes per batch. Make sure not to overcrowd the pot.
Remove from oil using a slotted spoon and drain on paper towels.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
8954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 823.7 g | 1056% | |
| Saturated Fat | 164.3 g | 822% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 26.8 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 2133 mg | 164% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 914 mg | 19% | |
*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.
