Description
Fried Mac and Cheese Balls
Ingredients:
For the mac and cheese:
2 cups cooked elbow macaroni
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups whole milk
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
For the breading:
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1/4 cup grated Parmesan cheese
Salt and pepper to taste
For frying:
Vegetable oil for frying
Instructions:
Make the mac and cheese:
In a saucepan, melt butter over medium heat. Add the flour and whisk for 1-2 minutes to make a roux.
Slowly add the milk, whisking continuously, until the mixture thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, garlic powder, and smoked paprika.
Fold in the cooked macaroni and mix until evenly coated. Remove from heat and let the mixture cool to room temperature. For faster cooling, spread the mac and cheese on a baking sheet and refrigerate for about 30 minutes.
Form the mac and cheese balls:
Once the mac and cheese is cooled, scoop out small portions and roll them into balls about 1 inch in diameter. Set them on a plate or tray lined with parchment paper.
Bread the mac and cheese balls:
In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs and grated Parmesan cheese.
Roll each mac and cheese ball first in the flour, then dip it into the egg, and finally coat it in the breadcrumb mixture. Make sure each ball is thoroughly coated.
Fry the mac and cheese balls:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop a few mac and cheese balls into the hot oil, being careful not to overcrowd the pan.
Fry for 2-3 minutes, or until golden brown and crispy. Remove the balls from the oil and drain on paper towels.
Serve:
Sprinkle with extra Parmesan cheese and fresh parsley. Serve the mac and cheese balls with marinara sauce or your favorite dipping sauce.
These crispy fried mac and cheese balls are gooey on the inside with a crunchy golden exterior—perfect for a fun appetizer or a tasty snack!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure your cooked macaroni is well-drained and not overly wet. When making the cheese sauce, keep the heat at medium to prevent the milk from scalding and whisk constantly for a smooth roux. After combining the sauce and pasta, the crucial step is chilling the mixture thoroughly for at least 30 minutes; this makes it firm enough to shape. Use a small cookie scoop for evenly sized balls. During breading, use one hand for dry coatings and the other for wet to avoid clumpy fingers. Maintain oil temperature precisely; a candy thermometer is essential. Fry in small batches to keep the oil hot, ensuring a crisp coating that isn’t greasy.
Serving Suggestions
These golden bites are incredibly versatile. Serve them as a crowd-pleasing appetizer with small bowls of marinara, ranch dressing, or a spicy sriracha mayo for dipping. For a fun party platter, arrange them around a central bowl of warm cheese sauce. They also make a fantastic side dish alongside burgers, grilled chicken, or a fresh garden salad. For an upscale twist, drizzle with truffle oil or serve with a smoked tomato aioli.
How-to Summary
In summary, the process involves: 1) Cooking a rich, seasoned cheese sauce and mixing it with elbow macaroni. 2) Chilling the mixture until firm. 3) Scooping and rolling into 1-inch balls. 4) Breading each ball in a three-step station: flour, beaten egg, then Parmesan-panko mix. 5) Deep-frying at 350°F (175°C) until golden brown and crispy. 6) Draining on paper towels and serving immediately with dipping sauces.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can bread the balls and freeze them in a single layer on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Can I bake them instead of frying? For a lighter version, place breaded balls on a parchment-lined baking sheet, spray generously with cooking oil, and bake at 425°F (220°C) for 15-20 minutes, turning halfway, until crispy.
My cheese sauce is grainy. What happened? Graininess often comes from overheating the cheese. Remove the sauce from the heat before stirring in the shredded cheeses, allowing them to melt gently in the residual heat.
What’s the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil as it has a lower smoke point and can impart unwanted flavor.
Can I use a different type of pasta? While elbow macaroni is classic, any small pasta like cavatappi or shells will work. Ensure it’s cooked al dente so it holds its shape in the balls.
Common Mistakes to Avoid
- Skipping the Chill: Attempting to roll balls with warm mac and cheese will result in a sticky mess. Patience here is key.
- Overcrowding the Fryer: Adding too many balls at once causes the oil temperature to plummet, leading to soggy, oil-logged exteriors.
- Inconsistent Oil Temperature: Frying at too low a temperature makes them greasy; too high, and they brown before heating through. Use a thermometer.
- Inadequate Breading: Ensure each ball is fully coated at every stage to seal in the cheese and prevent leaks during frying.
Conclusion
These Fried Mac and Cheese Balls transform a classic comfort food into a shareable, irresistible snack. With a creamy, flavorful interior and a satisfyingly crunchy shell, they are guaranteed to be a hit. By following the detailed steps, avoiding common pitfalls, and experimenting with your favorite cheeses and dips, you can master this delicious recipe. They are the perfect proof that sometimes, the best dishes are a combination of simple ingredients and a little culinary creativity.