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Fried Mac and Cheese Balls with Dipping Sauces Recipe

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4.2 from 6 reviews

  • Author: Chef
  • Total Time: 2 hours 40 minutes
  • Yield: 20 servings

Description

This Fried Mac and Cheese recipe transforms classic comfort food into crispy, golden bite-sized treats. Creamy mac and cheese is chilled, shaped into balls, breaded with a thick coating, then deep-fried until perfectly crispy on the outside and gooey on the inside. Served with marinara or Alfredo sauce, these delicious appetizers or snacks are sure to be a hit at any gathering.

Ingredients

Macaroni and Cheese Base

  • 1 lb elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups warm milk, plus 2 tbsp for egg wash
  • 1 lb grated cheddar cheese
  • 1 lb grated smoked gouda cheese
  • Salt and pepper to taste
  • 3 large eggs

Breading and Frying

  • 4 cups seasoned bread crumbs
  • Vegetable oil (for frying)

For Serving

  • Marinara or Alfredo sauce (for dipping)

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain the pasta immediately and rinse with cold water to stop the cooking process. Drain again thoroughly and set aside.
  2. Prepare the cheese sauce: In a medium saucepan over medium heat, melt the unsalted butter. Sprinkle in the flour and whisk constantly for 2 minutes to form a roux. Gradually whisk in the warm milk, stirring continuously to avoid lumps. Cook for about 2 minutes until the sauce thickens. Remove from heat, then stir in the grated cheddar and smoked gouda until melted and smooth. Season with salt and pepper to taste.
  3. Combine macaroni with cheese sauce and chill: Fold the cooked macaroni noodles into the cheese sauce making sure they are fully coated. Pour the mixture into a shallow pan, spread evenly, and refrigerate for at least 2 hours, or until completely chilled and firm.
  4. Shape and freeze mac and cheese balls: Once chilled, scoop the mac and cheese and shape into meatball-sized balls. Place them on a waxed paper-lined tray and freeze overnight to firm up.
  5. Prepare breading station: In a shallow bowl, beat the 3 eggs together with 2 tablespoons of milk to create an egg wash. Place the seasoned bread crumbs in another shallow bowl. Working with one ball at a time, dip the frozen mac and cheese ball into the egg wash, then coat with bread crumbs. Repeat this dipping and coating process two more times for a total of three coats. Return the coated balls to the freezer until ready to fry.
  6. Fry the mac and cheese balls: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the breaded balls in batches for about 5 minutes until they turn golden brown and crispy, and the center is hot and melty. Use a slotted spoon to remove and drain on paper towels.
  7. Serve: Serve the fried mac and cheese balls hot with marinara or Alfredo sauce for dipping.

Notes

  • Freezing the mac and cheese balls overnight helps them hold their shape during frying.
  • Double coating with egg wash and bread crumbs creates a thick, crispy crust.
  • You can use different cheese combinations, but cheddar and smoked gouda give a nice balance of sharpness and smokiness.
  • Monitor oil temperature carefully to ensure even cooking and a crispy exterior without burning.
  • For a lighter option, these can be baked at 400°F for 20-25 minutes until golden and crispy, flipping halfway.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://saracooking.com/fried-mac-and-cheese-balls-with-dipping-sauces-recipe/