Ingredients
Scale
For the Mac and Cheese:
- 8 oz elbow macaroni (2 cups dry)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cups sharp cheddar cheese, shredded (about 12 oz)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
For Breading:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Frying:
- Vegetable oil for deep frying (about 6 cups)
Optional for Serving:
- Marinara sauce
- Ranch dressing
- Sriracha mayo
- Honey mustard
Instructions
- Make Mac and Cheese: Cook macaroni according to package directions until al dente. Drain and set aside. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until golden, creating a roux. Gradually whisk in milk, stirring constantly until smooth and thickened, about 5 minutes.
- Add Cheese: Remove saucepan from heat. Add shredded cheddar cheese, garlic powder, salt, pepper, and paprika. Stir until cheese melts completely and sauce is smooth. Add cooked macaroni and stir until pasta is evenly coated.
- Chill the Mac and Cheese: Transfer mac and cheese to a baking dish or large bowl. Spread evenly, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until very cold and firm. This step is crucial—mac and cheese must be completely chilled to hold its shape.
- Form Balls: Line a baking sheet with parchment paper. Using a 2-tablespoon cookie scoop or your hands, portion cold mac and cheese and roll into balls about 1½ inches in diameter. Place formed balls on the prepared baking sheet. Refrigerate for 30 minutes.
- Set Up Breading Station: Place flour in one shallow bowl. Beat eggs in a second shallow bowl. In a third bowl, combine panko breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper.
- Bread the Balls: Working one at a time, roll each mac and cheese ball in flour to coat completely, shaking off excess. Dip in beaten egg, letting excess drip off. Roll in seasoned breadcrumbs, pressing gently to adhere. Place breaded balls back on baking sheet. For extra crispy coating, repeat the egg and breadcrumb steps (double breading).
- Chill Breaded Balls: Once all balls are breaded, refrigerate for at least 30 minutes or up to overnight. This helps the breading stick during frying.
- Heat Oil: In a large, heavy-bottomed pot or Dutch oven, heat 3 inches of vegetable oil to 350°F, monitoring with a thermometer. Don’t skip this—proper temperature is essential for crispy results.
- Fry the Balls: Working in batches of 4-5 balls at a time (don’t overcrowd), carefully lower mac and cheese balls into hot oil using a slotted spoon. Fry for 2-3 minutes, turning occasionally, until deep golden brown and crispy all over.
- Drain and Serve: Remove fried balls with a spider strainer or slotted spoon and transfer to a wire rack set over paper towels to drain excess oil. Let cool for 2-3 minutes before serving (the centers will be very hot!). Serve immediately with your favorite dipping sauces.
Notes
- Cold mac and cheese is essential—warm or room temperature mac won’t hold its shape when forming balls.
- Don’t skip the chilling steps. Refrigerating formed balls before breading and after breading helps everything hold together during frying.
- Maintain oil temperature at 350°F throughout frying. If oil gets too hot, balls will brown too quickly outside while staying cold inside. If too cool, they’ll absorb excess oil and become greasy.
- For best results, use a thermometer rather than guessing oil temperature.
- Leftover mac and cheese works perfectly for this recipe—just make sure it’s thick and creamy.
- These can be frozen after breading (before frying) for up to 3 months. Fry straight from frozen, adding 1-2 minutes to cooking time.
- If balls start to fall apart during frying, your mac and cheese may be too loose. Next time, use less milk in the sauce or add extra cheese.
- Prep Time: 30 minutes (plus 4 hours chilling)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 mac and cheese balls
- Calories: 385
- Sugar: 4g
- Sodium: 542mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 95mg