Fried Macaroni Cheese Balls (Printable)
Crispy golden macaroni and cheese bites with a creamy center paired with tangy marinara sauce.
# What You Need:
→ For the Macaroni and Cheese
01 - 8 oz elbow macaroni
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 6 oz sharp cheddar cheese, grated
06 - 2 oz mozzarella cheese, grated
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp paprika
→ For Breading and Frying
10 - 2 large eggs
11 - 2 tbsp milk
12 - 1 cup all-purpose flour
13 - 1 cup breadcrumbs (panko or regular)
14 - Vegetable oil, for frying
→ For Serving
15 - 2 cups marinara sauce, warmed
16 - Fresh parsley, chopped (optional, for garnish)
# How To Cook:
01 - Cook the macaroni in salted boiling water according to package directions. Drain and set aside.
02 - In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
03 - Gradually whisk in the milk and cook until slightly thickened, about 2-3 minutes. Lower the heat, add cheddar and mozzarella cheeses, salt, pepper, and paprika. Stir until smooth.
04 - Add the drained macaroni and mix to coat well. Transfer the mixture to a baking sheet lined with parchment paper. Spread evenly, cover, and refrigerate until firm, at least 2 hours (or 30 minutes in the freezer).
05 - Scoop out heaping tablespoons of the cold macaroni and cheese and roll into 1.5-inch balls.
06 - In a small bowl, whisk eggs with 2 tbsp milk. Place flour in a second bowl and breadcrumbs in a third.
07 - Dredge each ball in flour, dip in egg mixture, then coat in breadcrumbs. Place on a tray; repeat with all balls.
08 - Heat 2 inches oil in a deep pot to 350°F.
09 - Fry the balls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
10 - Serve hot with warm marinara sauce and a sprinkle of parsley if desired.
# Expert Tips:
01 -
- That moment you bite through the crispy shell into molten cheese is worth every minute of prep
- They reheat beautifully so you can make them ahead and still impress your guests
- The breading stays perfectly crunchy while the inside stays impossibly creamy
02 -
- The chilling step is non negotiable or your balls will fall apart in the hot oil
- Do not overcrowd the pot or the oil temperature will drop and you will end up with soggy results
- Let the fried balls rest for just one minute before serving so the cheese sets slightly
03 -
- Use freshly grated cheese instead of pre shredded for the smoothest melting texture
- A candy thermometer takes the guesswork out of oil temperature