Game Day Fried Mac Cheese Balls (Print)
Ultimate comfort food snack: crispy on the outside, creamy inside. Perfect for parties and game day gatherings.
# What You Need:
→ Macaroni and Cheese Base
01 - 2 cups elbow macaroni
02 - 4 cups shredded sharp cheddar cheese
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon paprika
→ Breading and Coating
09 - 2 cups all-purpose flour
10 - 3 large eggs
11 - 2 tablespoons milk (for egg wash)
12 - 2 cups panko breadcrumbs
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
→ For Frying
16 - 2 quarts vegetable oil (for deep frying)
# How to Make:
01 - Boil elbow macaroni in salted water as per package directions until al dente. Drain thoroughly and set aside.
02 - Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, forming a roux. Gradually whisk in 2 cups of whole milk, stirring continuously until the sauce thickens, approximately 3 to 5 minutes.
03 - Remove the saucepan from heat. Stir in 4 cups of shredded sharp cheddar cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika until the cheese is completely melted and the sauce is smooth.
04 - Fold the cooked elbow macaroni into the prepared cheese sauce, ensuring it's evenly coated. Spread the mixture into a baking dish lined with parchment paper. Allow to cool to room temperature, then refrigerate for a minimum of 2 hours, or until the mixture is firm enough to handle.
05 - Scoop the chilled mac and cheese mixture into 1.5-inch diameter balls. Arrange the balls on a tray and place them in the freezer for 30 minutes to firm up further.
06 - Set up a three-station breading assembly. In the first bowl, place 2 cups of all-purpose flour. In the second bowl, whisk together 3 large eggs with 2 tablespoons of milk to create an egg wash. In the third bowl, combine 2 cups of panko breadcrumbs, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of salt.
07 - Take each mac and cheese ball and roll it thoroughly in the all-purpose flour, shaking off any excess. Dip it into the egg wash, allowing any extra to drip off. Finally, coat it completely in the seasoned panko breadcrumb mixture, pressing gently to adhere.
08 - Heat 2 quarts of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully fry the breaded mac and cheese balls in small batches for 3 to 4 minutes, turning as necessary, until they are golden brown and crispy on all sides.
09 - Remove the fried mac and cheese balls using a slotted spoon and drain them on paper towels to absorb excess oil. Serve immediately while hot, accompanied by your preferred dipping sauce.
# Expert Advice:
01 -
- You'll be the hero of any gathering; everyone secretly craves these.
- They're surprisingly versatile, a fantastic way to elevate leftover mac and cheese into something spectacular.
02 -
- Don't rush the chilling process; it's absolutely crucial for the balls to hold their shape and not melt into a cheesy mess in the hot oil.
- Getting the oil to the right temperature is key; too cool and they'll be greasy, too hot and they'll burn before cooking through.
03 -
- Double breading is your secret weapon for extra crispiness; after the first panko coat, dip again in egg wash and then back into panko.
- Always fry in small batches to avoid crowding the pot, which lowers the oil temperature and can lead to soggy results.