By Becky Hardin
Published Feb 28, 2024
These crispy Fried Mac and Cheese Balls are the ultimate party appetizer! We took creamy, cheesy bites of macaroni and cheese, coated them in crunchy panko breading, and deep-fried them to perfection in just a few quick and easy steps. Game day just got way more delicious!
What’s in This Mac and Cheese Balls Recipe?
- Pasta: We like traditional elbow macaroni for these bites. Other pasta shapes may be too large and unwieldy.
- Butter + Flour: Unsalted butter and all-purpose flour combine to thicken the sauce.
- Spices : Ground cayenne pepper, garlic powder, onion powder, salt, and pepper enhance the flavor of this mac and cheese.
- Milk: We like whole milk for its richness, but 2% or skim will also work.
- Cheese: A combination of cheddar and mozzarella cheese make these bites super creamy and cheesy.
- Oil: We like vegetable oil for frying because it has a neutral flavor and a high smoke point.
- Eggs: Help bind the bites together.
- Breadcrumbs: Panko breadcrumbs create the crispiest macaroni bites., but regular or Italian-seasoned also work.
Notes from the Test Kitchen
These crispy fried mac and cheese bites are the ultimate handheld snack food. This recipe makes 35 bites, enough for a hefty game-day crowd. We loved serving our friends and family such a fun snack.
Variations on Deep Fried Mac and Cheese Balls
We spiced up these mac and cheese balls up by adding some bacon bits , chopped chives, or hot sauce . To make these crispy, cheesy bites of macaroni and cheese fit into your diet, simply swap a few ingredients: use gluten-free pasta, gluten-free flour, and gluten-free breadcrumbs.
How to Store and Reheat
These are best eaten as soon as they’re made. Store leftover mac and cheese balls in an airtight container in the refrigerator for up to 1 week. Reheat in the oven at 350°F for 5-10 minutes, or until crispy. I don’t recommend freezing these.
Serving Suggestions
Be sure to serve these bites of fried mac and cheese with plenty of dips and sauces. We liked pairing them with marinara sauce , ranch , creamy pesto , and honey mustard .
Ingredients1x2x3x
- ▢ 16 ounces dry elbow macaroni (1 box)
- ▢ 2 tablespoons unsalted butter (¼ stick)
- ▢ 2 tablespoons all-purpose flour
- ▢ ½-1 teaspoon ground cayenne pepper
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon onion powder
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ 2 cups milk
- ▢ 4 ounces cheddar cheese freshly shredded
- ▢ 4 ounces mozzarella cheese freshly shredded
- ▢ Vegetable oil for frying
- ▢ 2 large eggs
- ▢ ¼ cup water
- ▢ 2½ cups Panko breadcrumbs
Instructions
- Boil 6 cups of salted water in a large pot set over high heat. Add the pasta and cook for 6 minutes. Drain the cooked pasta and set it aside. 16 ounces dry elbow macaroni
- In the same pot, melt the butter. Add the flour, cayenne pepper, garlic powder, onion powder, salt, and pepper. Whisk until the mixture starts to brown, about 2 minutes. 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, ½-1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Whisk in the milk and continue stirring until it starts to thicken, about 5 minutes. 2 cups milk
- Stir in the cheddar and mozzarella cheeses until fully melted. Mix in the cooked pasta. 4 ounces cheddar cheese, 4 ounces mozzarella cheese
- Pour the macaroni into a 9×13-inch baking pan and spread it out. Cover and refrigerate for at least 2 hours.
- Once the macaroni is chilled, remove it from the refrigerator and line a baking sheet with parchment paper. Form equal size 2-inch balls from the mac and cheese and place them onto the prepared pan.
- Cover the baking sheet and freeze for at least 2 hours.
- Once the balls are frozen, prepare the oil. Fill a deep-frying skillet or Dutch oven with 3 inches of oil. Heat the pan of oil over medium heat until it reaches 300°F. Vegetable oil
- While the oil heats, prepare the breading. Whisk the eggs and water together in a shallow bowl. Pour the bread crumbs into another bowl. 2 large eggs, ¼ cup water, 2½ cups Panko breadcrumbs
- Place a cooling rack on top of a baking sheet. Set aside.
- Remove the mac and cheese balls from the freezer. Dip each ball into the whisked eggs and then coat with bread crumbs.
- Once the oil is hot, work in batches to fry the balls. Fry 5-6 balls at a time for about 3 minutes, flipping halfway through or until golden.
- Place the fried Mac and cheese balls on the cooling rack while the rest of the balls cook. Serve with dipping sauce and enjoy!
Equipment
- 9×13 Baking Pan
- Baking Sheet
- Dutch Oven
- Deep Frying Thermometer
Becky’s Tips
- Panko breadcrumbs create the most crispy coating. In a pinch, fine breadcrumbs will work.
- Don’t overcrowd the pan when you cook the balls, cook them in smaller batches.
- Adjust the temperature of the oil during cooking as needed, so it remains at a consistent heat.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mac and Cheese Balls Step by Step
Boil the Pasta: Boil 6 cups of salted water in a large pot set over high heat. Add 16 ounces of dry elbow macaroni and cook for 6 minutes. Drain the cooked pasta and set it aside.
Make the Seasoning: In the same pot, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of all-purpose flour, ½-1 teaspoon of ground cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk until the mixture starts to brown, about 2 minutes.
Add the Milk: Whisk in 2 cups of milk and continue stirring until it starts to thicken, about 5 minutes.
Add the Cheese: Stir in 4 ounces each of shredded cheddar and mozzarella cheese until fully melted. Mix in the cooked pasta.
Chill the Mac and Cheese: Pour the macaroni into a 9×13-inch baking pan and spread it out. Cover and refrigerate for at least 2 hours.
Scoop into Balls: Once the macaroni is chilled, remove it from the refrigerator and line a baking sheet with parchment paper. Form equal-sized 2-inch balls from the mac and cheese and place them onto the prepared pan. Cover the baking sheet and freeze for at least 2 hours.
Bread the Macaroni Balls: Once the balls are frozen, prepare the oil. Fill a deep-frying skillet or Dutch oven with 3 inches of vegetable oil. Heat the pan of oil over medium heat until it reaches 300°F. While the oil heats, prepare the breading. Whisk 2 large eggs and ¼ cup of water together in a shallow bowl. Pour 2½ cups of Panko breadcrumbs into another bowl. Place a cooling rack on top of a baking sheet. Set aside. Remove the mac and cheese balls from the freezer. Dip each ball into the whisked eggs and then coat with breadcrumbs.
Fry the Macaroni Balls: Once the oil is hot, work in batches to fry the balls. Fry 5-6 balls at a time for about 3 minutes, flipping halfway through or until golden.
Serve the Macaroni Balls: Place the fried Mac and cheese balls on the cooling rack while the rest of the balls cook. Serve with dipping sauce and enjoy!
More Fried Bites To Try
- Deep-fried Brownies
- Fried Mashed Potato Balls
- Arancini Balls
- Fried Hush Puppies
- Turkey Croquettes
- Fritos Popcorn Chicken
- Fried Goat Cheese Balls
Fried Mac and Cheese Balls Recipe
Equipment
- 9x13 Baking Pan
- Baking Sheet
- Dutch Oven
- Deep Frying Thermometer
Ingredients
- 16 ounces dry elbow macaroni (1 box)
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons all-purpose flour
- ½-1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups milk
- 4 ounces cheddar cheese freshly shredded
- 4 ounces mozzarella cheese freshly shredded
- Vegetable oil for frying
- 2 large eggs
- ¼ cup water
- 2½ cups Panko breadcrumbs
Instructions
- Boil 6 cups of salted water in a large pot set over high heat. Add the pasta and cook for 6 minutes. Drain the cooked pasta and set it aside. 16 ounces dry elbow macaroni
- In the same pot, melt the butter. Add the flour, cayenne pepper, garlic powder, onion powder, salt, and pepper. Whisk until the mixture starts to brown, about 2 minutes. 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, ½-1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Whisk in the milk and continue stirring until it starts to thicken, about 5 minutes. 2 cups milk
- Stir in the cheddar and mozzarella cheeses until fully melted. Mix in the cooked pasta. 4 ounces cheddar cheese, 4 ounces mozzarella cheese
- Pour the macaroni into a 9x13-inch baking pan and spread it out. Cover and refrigerate for at least 2 hours.
- Once the macaroni is chilled, remove it from the refrigerator and line a baking sheet with parchment paper. Form equal size 2-inch balls from the mac and cheese and place them onto the prepared pan.
- Cover the baking sheet and freeze for at least 2 hours.
- Once the balls are frozen, prepare the oil. Fill a deep-frying skillet or Dutch oven with 3 inches of oil. Heat the pan of oil over medium heat until it reaches 300°F. Vegetable oil
- While the oil heats, prepare the breading. Whisk the eggs and water together in a shallow bowl. Pour the bread crumbs into another bowl. 2 large eggs, ¼ cup water, 2½ cups Panko breadcrumbs
- Place a cooling rack on top of a baking sheet. Set aside.
- Remove the mac and cheese balls from the freezer. Dip each ball into the whisked eggs and then coat with bread crumbs.
- Once the oil is hot, work in batches to fry the balls. Fry 5-6 balls at a time for about 3 minutes, flipping halfway through or until golden.
- Place the fried Mac and cheese balls on the cooling rack while the rest of the balls cook. Serve with dipping sauce and enjoy!
Notes
- Panko breadcrumbs create the most crispy coating. In a pinch, fine breadcrumbs will work.
- Don’t overcrowd the pan when you cook the balls, cook them in smaller batches.
- Adjust the temperature of the oil during cooking as needed, so it remains at a consistent heat.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
