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Crispy & Cheesy Macaroni Cheese Balls – The Ultimate Party Snack!

Golden and crispy Macaroni Cheese Balls fresh from the fryer.
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These Macaroni Cheese Balls are crispy on the outside and loaded with gooey, cheesy goodness inside. Perfect as a party appetizer, snack, or side dish, they are made from creamy mac and cheese, rolled into bite-sized balls, coated in crispy breadcrumbs, and deep-fried to perfection. Whether you serve them with marinara, ranch, or a spicy Bang Bang Sauce, they’ll disappear fast!

Ingredients

Scale

For the Mac & Cheese Base:

2 cups elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1 ½ cups milk

2 cups shredded cheddar cheese

½ teaspoon garlic powder

½ teaspoon onion powder

Salt & black pepper to taste

For the Coating:

2 eggs

1 cup all-purpose flour

1 cup panko breadcrumbs

½ teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

Vegetable oil for frying

For Dipping:

Bang Bang Sauce (Mayo + Sweet Chili Sauce + Sriracha) – A perfect pairing!

Instructions

Step 1: Cook the Mac & Cheese

  1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

  2. In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until a smooth paste forms.

  3. Slowly pour in the milk, whisking constantly until the sauce thickens (about 2-3 minutes).

  4. Stir in shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.

  5. Add the cooked macaroni to the cheese sauce and stir until fully coated.

  6. Transfer the mac & cheese to a baking sheet, spread evenly, and let it cool to room temperature. Then refrigerate for at least 1 hour to firm up.

Step 2: Shape the Balls

  1. Once chilled, scoop about 1½ tablespoons of mac & cheese and roll into small balls. Place them on a lined tray.

  2. Freeze the balls for at least 30 minutes to help them hold their shape.

Step 3: Coat the Balls

  1. In a bowl, beat the eggs.

  2. In another bowl, mix the flour, paprika, salt, and black pepper.

  3. Place the panko breadcrumbs in a third bowl.

  4. Roll each mac & cheese ball in flour, then dip in the beaten egg, and finally coat with panko breadcrumbs, pressing gently to ensure they stick.

Step 4: Fry Until Crispy

  1. Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C).

  2. Fry the balls in batches, cooking for 2-3 minutes per side until golden brown and crispy.

  3. Remove from oil and drain on a paper towel-lined plate.

Step 5: Serve & Enjoy!

 

  1. Serve hot with your favorite dipping sauce, such as marinara, ranch, or Bang Bang Sauce for a spicy twist!

Notes

Chilling is key! Make sure the mac & cheese is cold before rolling into balls, and freeze them before frying for best results.
Want a healthier version? Try baking at 400°F (200°C) for 20-25 minutes, or air-frying at 375°F (190°C) for 10-12 minutes until crispy.
Cheese Variations: Swap cheddar for mozzarella, pepper jack, or a mix for extra cheesiness!
Make-Ahead Tip: You can freeze the coated balls for up to 2 months—just fry them straight from frozen.

Nutrition

Keywords: Macaroni Cheese Balls

Find it online: https://mirayamsrecipe.com/macaroni-cheese-balls/