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Easy Mac and Cheese Balls

Easy Mac and Cheese Balls

Crispy on the outside, creamy and cheesy inside, these mac and cheese balls are party-ready comfort food. Perfect for dipping and sharing.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 8 oz elbow macaroni uncooked
  • 2.5 tbsp unsalted butter
  • 2.5 tbsp all-purpose flour for cheese sauce
  • 1.25 cup whole milk for cheese sauce
  • 2.25 cup sharp cheddar cheese, shredded
  • 2 oz cream cheese softened
  • 1 tsp kosher salt for sauce, plus more to taste
  • 0.5 tsp black pepper
  • 0.75 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.75 cup all-purpose flour for dredging
  • 2 large eggs
  • 2 tbsp milk for egg wash
  • 1.75 cup panko breadcrumbs
  • 0.5 tsp fine salt for breadcrumb seasoning
  • 3 cup vegetable oil for frying

Instructions

Preparation Steps

  • Boil macaroni in salted water until just tender, 7–8 minutes. Drain well and let cool slightly.
  • Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring, 1 minute.
  • Slowly whisk in milk. Simmer, whisking, until thickened, 3–4 minutes.
  • Season the sauce with salt, pepper, garlic powder, onion powder, and smoked paprika.
  • Off heat, stir in cheddar and cream cheese until smooth and melted.
  • Fold macaroni into the cheese sauce. Spread on a sheet pan and chill until firm, 30–45 minutes.
  • Scoop and roll the mixture into golf-ball-size portions. Freeze 10–15 minutes to set.
  • Set up three bowls: flour; beaten eggs mixed with milk; panko tossed with fine salt.
  • Coat balls in flour, dip in egg, then roll in panko. For extra crunch, repeat egg and panko.
  • Heat oil to 350°F in a deep pot. Fry in batches until golden, 2–3 minutes. Drain on a rack and season lightly with salt.

Notes

Variation: Stir in cooked crumbled bacon or finely chopped jalapeño before chilling for a smoky or spicy twist. To bake instead of fry, spray breaded balls with oil and bake at 425°F for 12–16 minutes, turning once. Leftovers keep 2–3 days in the fridge; re-crisp in a 400°F oven or air fryer for 5–7 minutes.
This recipe is an original creation inspired by classic Easy Mac and Cheese Balls flavors. All ingredient ratios and instructions are independently developed.