Description

If you love creamy mac and cheese and the irresistible crunch of fried food, these Crispy Fried Mac and Cheese Ballswill be your new favorite snack. These golden, crispy bites are perfectly cheesy on the inside, crunchy on the outside, and guaranteed to be a crowd-pleaser at any gathering. Whether you’re making them for a party, game night, or just a fun indulgent treat, they’re a must-try!

This easy-to-make appetizer features leftover mac and cheese rolled into bite-sized balls, coated in a crispy panko breadcrumb crust, and deep-fried to golden perfection. Serve them with your favorite dipping sauces, and watch them disappear in minutes!

Ingredients

Scale

For the Mac and Cheese Balls:

3 cups cooked mac and cheese (chilled and firm)
1 cup shredded cheddar cheese (optional, for extra cheesiness)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

For the Coating:

1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 ½ cups panko breadcrumbs
½ cup grated Parmesan cheese (optional, for extra crunch)
½ teaspoon salt
½ teaspoon black pepper

For Frying:

Vegetable oil, for frying (canola or peanut oil works best)

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Instructions

1. Prepare the Mac and Cheese Balls

If using freshly made mac and cheese, let it chill in the refrigerator for at least 2 hours to firm up.
Stir in shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Using your hands or a cookie scoop, roll the mac and cheese into 1-inch balls.
Place them on a baking sheet lined with parchment paper and freeze for 30 minutes to help them hold their shape while frying.

2. Set Up the Breading Station

Place flour in one shallow bowl.
In a second bowl, whisk together eggs and milk.
In a third bowl, combine panko breadcrumbs, grated Parmesan cheese, salt, and black pepper.

3. Coat the Mac and Cheese Balls

Roll each mac and cheese ball in the flour, shaking off excess.
Dip into the egg mixture, ensuring it’s fully coated.
Roll in the panko breadcrumb mixture, pressing gently to adhere.
Place the coated balls back on the baking sheet and freeze for another 15 minutes before frying.

4. Fry to Crispy Perfection

Heat 2-3 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
Fry the mac and cheese balls in batches, cooking for 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate.

5. Serve & Enjoy

Serve immediately with your favorite dipping sauces.

Notes

Chill the Mac and Cheese – This helps them hold their shape while frying.
Freeze Before Frying – Keeps the balls from falling apart in hot oil.
Use Panko for Extra Crunch – It makes them extra crispy.
Don’t Overcrowd the Fryer – Fry in batches to keep the oil temperature consistent.
Test Oil Temperature – A deep-fry thermometer ensures perfect frying at 350°F.