Ingredients

1 pound elbow macaroni

1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

3 cups whole milk

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

4 cups (about 1 pound) shredded cheddar cheese, divided

1 cup shredded Monterey Jack cheese

1/2 cup grated Parmesan cheese

1 cup all-purpose flour (for breading)

2 large eggs, beaten

2 cups panko breadcrumbs

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder (for breadcrumb mix)

1/2 teaspoon paprika

Salt and pepper to taste

Vegetable oil, for frying (about 4-6 cups)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, about 8-10 minutes, until al dente. Drain and set aside.

Step 2: In the same pot (cleaned), melt butter over medium heat. Whisk in 1/2 cup flour and cook for 1-2 minutes, stirring constantly.

Step 3: Gradually whisk in milk, about 1/2 cup at a time, mixing well before adding more. Continue whisking until the sauce thickens, about 5-7 minutes.

Step 4: Stir in salt, black pepper, garlic powder, and onion powder. Taste and adjust seasonings if needed.

Step 5: Lower heat to low. Add 3 cups shredded cheddar, Monterey Jack, and Parmesan cheeses gradually, stirring until fully melted and smooth.

Step 6: Mix the cooked macaroni into the cheese sauce until thoroughly coated.

Step 7: Transfer the mac and cheese to a 9×13-inch baking dish. Spread evenly and sprinkle the remaining 1 cup cheddar on top. Cover tightly with plastic wrap pressed onto the surface to prevent skin. Refrigerate for at least 4 hours or overnight.

Step 8: Line a baking sheet with parchment paper.

Step 9: Scoop chilled mac and cheese using a tablespoon or small ice cream scoop. Roll each portion into 1-1.5 inch balls.

Step 10: Place the balls on the prepared baking sheet.

Step 11: For firmer balls that hold together better when frying, freeze the baking sheet of balls for at least 30 minutes.

Step 12: Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepper.

Step 13: Coat each mac and cheese ball in flour, shaking off excess.

Step 14: Dip in beaten eggs, allowing excess to drip off.

Step 15: Roll in the seasoned panko mixture, pressing to coat fully.

Step 16: Repeat breading for all balls.

Step 17: Refrigerate the breaded balls for at least 30 minutes before frying.

Step 18: Heat vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C), about 2-3 inches deep.

Step 19: Fry the balls in batches, avoiding overcrowding.

Step 20: Cook 2-3 minutes per side until golden brown and crispy, flipping as needed.

Step 21: Remove and drain on paper towels.

Step 22: Serve hot and enjoy the crispy, cheesy goodness immediately.

Tips & Variations

Freeze the mac and cheese balls before breading for firmer texture and easier handling.

Try adding cooked bacon bits or jalapeños inside the mac and cheese for extra flavor.

Use a mix of sharp and mild cheddar to enhance the cheese flavor.

Serve with a dipping sauce like marinara, ranch, or spicy aioli for added zest.

FAQs

Can I make the mac and cheese balls ahead of time?

Yes, you can prepare and refrigerate or freeze the formed balls before frying. This helps them hold their shape and makes frying easier.

What oil is best for frying mac and cheese balls?

Vegetable oil is ideal due to its neutral flavor and high smoke point. You can also use canola or peanut oil for similar results.

Dinner

Fried Mac and Cheese Balls: The Ultimate Comfort Food Recipe

Introduction