Description
Crispy Mac and Cheese Balls
Ingredients
For the Mac and Cheese:
2 cups cooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Coating:
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs
1/2 cup grated Parmesan cheese
Oil for frying
For Serving:
Marinara sauce
Chopped parsley for garnish
Instructions
Make the Mac and Cheese
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
Gradually whisk in milk and cook until thickened.
Stir in shredded cheddar cheese, garlic powder, salt, and pepper until smooth.
Combine the cheese sauce with cooked macaroni and let cool completely. Refrigerate for at least 2 hours or until firm.
Shape the Balls
Scoop and roll the chilled mac and cheese mixture into small balls (about 2 inches in diameter).
Coat the Balls
Roll each ball in flour, dip in beaten eggs, and coat with the breadcrumb and Parmesan mixture.
Fry
Heat oil in a deep skillet to 175°C (350°F). Fry the balls in batches for 2-3 minutes until golden and crispy.
Drain on a paper towel-lined plate.
Serve and Enjoy
Serve the mac and cheese balls hot with marinara sauce for dipping. Garnish with chopped parsley.
These crispy, cheesy bites are perfect for appetizers or a fun snack!
Enjoy the gooey goodness!
Step-by-Step Guide
Follow these detailed steps for perfect mac and cheese balls. First, ensure your cooked macaroni is well-drained and cooled. When making the cheese sauce, cook the butter and flour mixture (the roux) until it’s bubbly and pale golden to cook out the raw flour taste. Whisk the milk in slowly to prevent lumps. Once thickened, remove the sauce from heat before adding the cheddar, allowing residual heat to melt it smoothly. After combining with the pasta, spread the mixture on a tray to cool faster before refrigerating. For shaping, use a small cookie scoop for uniform size, then roll firmly with slightly wet hands to prevent sticking. Keep the coating station organized: flour, beaten eggs, then breadcrumb-Parmesan mix. Use one hand for dry coatings and one for wet to avoid clumpy fingers.
Serving Suggestions
While marinara is classic, these crispy balls pair wonderfully with various dips. Consider ranch dressing, sriracha mayo, honey mustard, or a creamy garlic aioli. For a party platter, arrange them on a bed of lettuce with lemon wedges. They also make a fantastic topping for a gourmet salad or can be served in mini cups with a drizzle of truffle oil for an elegant touch. For a fun main, serve them alongside a fresh green salad or a bowl of tomato soup.
How-to Summary
To summarize: Prepare a firm, chilled mac and cheese base. Shape into compact balls. Coat systematically in flour, egg, and a breadcrumb-Parmesan blend. Deep fry at 350°F until uniformly golden brown. Drain excess oil and serve immediately with your chosen dips and garnishes.
Frequently Asked Questions
Can I bake these instead of frying? Yes. Preheat oven to 400°F (200°C). Place coated balls on a greased baking sheet, lightly spray with oil, and bake for 15-20 minutes, turning halfway, until crispy.
How do I store and reheat leftovers? Store cooled balls in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for best crispiness; microwaving will make them soft.
Can I freeze mac and cheese balls? Absolutely. Freeze the coated, uncooked balls on a parchment-lined tray until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to cooking time.
My cheese sauce is grainy. What happened? This often occurs from overheating the cheese. Always remove the sauce from heat before stirring in the shredded cheddar, letting it melt gently.
What other cheeses can I use? For better melt and flavor, use a combination. Try adding Monterey Jack, Gouda, or a small amount of cream cheese to the cheddar base.
Common Mistakes to Avoid
- Skipping the Chill Time: Not chilling the mac and cheese thoroughly leads to a loose mixture that’s impossible to shape.
- Incorrect Oil Temperature: Oil that’s too cool makes balls greasy; too hot browns the outside before the inside is warm. Use a thermometer.
- Overcrowding the Pan: Frying too many balls at once drops the oil temperature dramatically, resulting in uneven cooking and oil absorption.
- Using Fresh, Hot Pasta: Adding sauce to hot pasta can make the final mixture too soft. Always start with cooled, cooked macaroni.
Conclusion
These Crispy Mac and Cheese Balls transform a beloved comfort food into a shareable, irresistible appetizer. The key to success lies in patience during the chilling process and maintaining the proper frying temperature. By following this enhanced guide and avoiding common pitfalls, you’ll create a consistently perfect batch with a crunchy exterior and a molten, cheesy center. They are guaranteed to be a hit at any gathering, offering a delightful contrast of textures and a deep, satisfying cheesy flavor in every bite.