Fried Macaroni Cheese Balls

My college roommate Sarah and I discovered these accidentally during a finals week midnight craving. We had leftover mac and cheese from dinner and a deep fryer her mom had sent, and honestly, chaos never tasted so good. Now every time I smell panko toasting in hot oil, I am transported back to that tiny dorm kitchen with papers spread everywhere and golden cheese balls cooling on paper towels.

Last Super Bowl, I made a triple batch expecting leftovers, and my brother actually hovered over the serving plate like a protective hawk. He kept grabbing them hot from the paper towels, burning his fingers but refusing to wait. Now he texts me a week before every gathering asking if the cheese balls are happening.

Ingredients

• Elbow macaroni: The classic shape catches cheese sauce perfectly in those curves
• Unsalted butter: Lets you control the salt level since cheese already brings plenty
• All purpose flour: Creates that velvety roux base for a silky smooth cheese sauce
• Whole milk: The fat content matters here for a rich, creamy sauce
• Sharp cheddar cheese: The sharpness cuts through the richness and brings real flavor depth
• Mozzarella cheese: Adds that incredible cheese pull and creaminess inside
• Panko breadcrumbs: These Japanese style crumbs create an extra light and crispy exterior

Instructions

Make the cheese sauce base:

Melt butter in a saucepan over medium heat, then whisk in flour and cook for about 1 minute until it smells slightly nutty

Add the milk and thicken:

Gradually whisk in the whole milk and continue cooking for 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon

Melt in the cheeses:

Remove from heat and stir in both cheeses until completely melted and smooth, then season with salt and pepper

Combine with pasta:

Mix in the cooked macaroni until every piece is coated in cheese sauce, then spread on a baking sheet and refrigerate for at least 2 hours until firm

Form the balls:

Scoop about 2 tablespoons of the chilled mixture and roll into balls, placing them on a parchment lined tray

Set up breading station:

Place flour in one bowl, whisk eggs with 1 tablespoon milk in a second bowl, and put panko in a third

Coat each ball:

Roll each ball in flour, dip into the egg mixture, then press into panko to coat completely

Fry until golden:

Heat 2 inches of vegetable oil to 350 degrees and fry balls in batches for 2 to 3 minutes until golden brown, turning occasionally

Drain and serve:

Transfer to paper towels to drain briefly and serve immediately with your favorite dipping sauce

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My daughter helped me make these for her birthday party last year, and she was so proud showing her friends the cheese pull inside each ball. The kids went absolutely wild, and honestly, the adults were just as bad. Nothing beats watching someone bite into that first crispy sphere and their eyes light up.

Make Ahead Magic

You can form and bread all the balls, then freeze them on a baking sheet before transferring to a freezer bag. When you are ready to serve, just fry them straight from frozen and add an extra minute or two to the cooking time. This makes party day so much less stressful.

Cheese Blend Secrets

While cheddar and mozzarella are classic, try adding some Gruyère for nutty depth or pepper jack for a spicy kick. Just keep the ratio of about three parts sharp cheese to one part melting cheese for the perfect texture and flavor balance.

Dipping Sauce Dreams

These balls are fantastic with so many sauces, and having a variety on the table makes them feel extra special. Mix up a quick spicy mayo, warm some marinara, or make a simple garlic aioli.

• Mix sriracha into mayonnaise for an easy spicy dip everyone loves
• Warm marinara sauce works surprisingly well with the fried exterior
• A quick garlic aioli takes just minutes and feels restaurant fancy

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These never last long at my house, whether it is game day or just a Tuesday night craving. Sometimes the simplest comfort foods, made with a little extra love and attention, become the memories we talk about for years.

Recipe FAQs

→ What cheeses are used for the filling?

Sharp cheddar and mozzarella cheeses blend smoothly in the filling, providing rich flavor and creamy texture.

→ How do I get the balls crispy on the outside?

Coat the balls in flour, then egg wash, and finally panko breadcrumbs before frying to ensure a crunchy exterior.

→ Can these be made ahead of time?

Yes, after shaping, chill the balls for at least 2 hours or freeze before frying to save time later.

→ What oil temperature is best for frying?

Heat oil to around 350°F (175°C) to fry the balls evenly and achieve a golden crust.

→ Are there suggestions for serving?

Serve these crispy bites hot with dipping sauces like marinara, ranch, or spicy ketchup for added flavor.

→ Can I add spices to the mixture?

Yes, adding cayenne pepper to the cheese sauce or breadcrumbs adds a nice spicy kick.