Description
Crispy mac and cheese balls elevate comfort food to a delightful appetizer that delights party guests. Golden-brown crunchy exterior gives way to creamy, cheesy goodness you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups elbow macaroni, cooked and drained
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Binding and Coating Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups seasoned breadcrumbs
Seasoning and Frying Ingredients:
- Salt to taste
- Pepper to taste
- Vegetable oil, for frying
Instructions
- Craft a luxurious cheese sauce by melting butter in a saucepan over medium heat, gradually incorporating flour and whisking until a golden roux develops, approximately 12 minutes.
- Slowly introduce milk, continuously stirring to prevent lumps, allowing the mixture to thicken and transform into a silky base.
- Incorporate cheddar and Parmesan cheeses, stirring until completely melted and creating a smooth, glossy sauce. Season with salt and pepper for enhanced flavor.
- Combine the cheese sauce with cooked macaroni, ensuring each pasta piece is thoroughly coated with the creamy mixture.
- Transfer the mac and cheese into a baking dish, then refrigerate for a minimum of 2 hours to solidify and develop a firm texture.
- Once chilled, carefully form uniform spherical portions, rolling the mixture into compact balls approximately 1-inch in diameter.
- Establish a three-stage coating station: first dredge each ball in flour, creating a delicate base layer.
- Dip the floured balls into beaten eggs, allowing excess to drip off, then generously roll in breadcrumbs for a crisp exterior.
- Heat vegetable oil in a deep skillet to 350°F, monitoring temperature for optimal frying conditions.
- Carefully lower the breaded mac and cheese balls into the hot oil, frying in small batches for 2-3 minutes until achieving a golden-brown, crispy exterior.
- Remove fried balls using a slotted spoon, placing them on paper towels to drain excess oil and maintain crispiness.
- Serve immediately alongside preferred dipping sauces like marinara, ranch, or spicy mayo for an indulgent appetizer experience.
Notes
- Chill the mac and cheese mixture thoroughly to ensure the balls hold their shape during frying and prevent them from falling apart.
- Use cold mac and cheese straight from the refrigerator for easier shaping and more stable balls that maintain their structure when coated and fried.
- Experiment with different cheese blends like sharp cheddar, smoked gouda, or blue cheese to create unique flavor profiles and add depth to the classic recipe.
- For a gluten-free version, substitute regular flour and breadcrumbs with gluten-free alternatives like almond flour or gluten-free panko crumbs to accommodate dietary restrictions.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 422 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 75 mg