Fried Macaroni Cheese Balls (Printable)

Bite-sized fried macaroni with melted cheddar and mozzarella, crispy outside and creamy inside.

# Ingredient List:

→ For the Macaroni and Cheese

01 - 1 1/2 cups elbow macaroni, uncooked
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1 1/2 cups sharp cheddar cheese, shredded
06 - 1/2 cup mozzarella cheese, shredded
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper

→ For Forming and Frying

09 - 2 large eggs
10 - 1 tablespoon milk
11 - 1 1/2 cups panko breadcrumbs
12 - 1/2 cup all-purpose flour
13 - Vegetable oil, for frying

# Directions:

01 - Cook the macaroni according to package instructions. Drain and set aside.
02 - In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
03 - Gradually whisk in the milk and cook until thickened, about 2–3 minutes. Stir in the cheddar and mozzarella cheeses until smooth. Season with salt and pepper.
04 - Add cooked macaroni to the cheese sauce, stirring to coat. Spread the mixture onto a baking sheet and refrigerate for at least 2 hours, or until firm.
05 - Once chilled, scoop about 2 tablespoons of macaroni mixture and roll into balls. Place on a parchment-lined tray.
06 - Place flour in one bowl, whisk eggs and 1 tablespoon milk in a second, and panko breadcrumbs in a third.
07 - Roll each ball in flour, dip into the egg mixture, then coat with panko breadcrumbs. Repeat for all balls.
08 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
09 - Fry the balls in batches for 2–3 minutes, turning until golden brown. Drain on paper towels. Serve hot with your favorite dipping sauce.

# Expert Tips:

01 -
  • The contrast between the crunchy exterior and molten cheese center is absolutely addictive
  • They reheat surprisingly well, making them perfect for meal prep or makeahead parties
  • You can customize the cheese blend to match whatever is in your fridge
02 -
  • The chilling step is nonnegotiable, otherwise the balls will fall apart in the hot oil
  • Do not overcrowd the pot while frying, or the oil temperature will drop and the balls will turn greasy
  • Use a cookie scoop for uniformly sized balls that cook at the same rate
03 -
  • Let the breaded balls rest for 15 minutes before frying to help the coating adhere
  • Keep a wire rack nearby for draining instead of paper towels if you want them to stay crispy longer
  • Grate your own cheese instead of buying pre shredded for the smoothest sauce

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