Mac And Cheese Balls Recipe

The key to creating these crispy, indulgent mac and cheese balls is to freeze the formed balls for at least two hours before frying: this ensures they hold their shape and prevents the cheese from melting out into the hot oil. They’re delicious served with a side of spicy ranch or warm marinara sauce.

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Mac And Cheese Balls Recipe Ingredients

• 1 (7.25 oz) box macaroni and cheese mix
• 2 tbsp butter
• ¼ cup milk
• 1 cup shredded cheddar cheese
• ¾ cup pimento cheese spread
• 1 cup shredded Italian cheese blend
• 4 cups peanut oil (or enough for frying)
• 2 cups Italian seasoned bread crumbs
• ½ tsp paprika
• ½ tsp chili powder
• ½ tsp black pepper
• ½ tsp sugar
• ¼ tsp salt
• Pinch cayenne pepper (to taste)
• 4 large eggs
• 3 tbsp milk

How To Make Mac And Cheese Balls Recipe

1. Cook the mac: Boil the macaroni noodles according to the package directions. Drain the water, then stir in the butter, ¼ cup milk, and the cheese powder packet. While the mixture is still hot, fold in the shredded cheddar, pimento cheese spread, and Italian cheese blend until thick and melted.
2. Chill the mixture: Transfer the cheesy macaroni mixture into a container or baking dish and refrigerate for 4 hours, or until it is completely firm and cold.
3. Form and freeze: Once the mixture is firm, scoop it into balls using a cookie scoop or your hands. Place the balls on a tray and freeze them for 2 hours; do not skip this step or they will fall apart when frying.
4. Prep the station: In a shallow dish, combine the breadcrumbs, paprika, chili powder, black pepper, sugar, salt, and cayenne. In a separate bowl, whisk the eggs with the 3 tablespoons of milk.
5. Bread and fry: Dip each frozen mac and cheese ball into the egg mixture, then roll it in the seasoned breadcrumbs to coat. Carefully drop them into oil heated to 350°F and fry for 3 to 5 minutes until golden brown.
6. Drain and serve: Remove the fried balls with a slotted spoon and drain them on paper towels. Serve immediately while hot and crispy.

Recipe Tips

• Use a thermometer: Keep your oil temperature steady at 350°F; if it’s too hot, the outside will burn before the inside warms up, and if it’s too cool, the balls will absorb too much grease.
• Why pimento cheese?: The pimento cheese spread adds a creamy texture and a tangy flavor kick that binds the macaroni together better than shredded cheese alone.
• Don’t overcrowd the pot: Fry in small batches to prevent the oil temperature from dropping drastically, which ensures a crispy, non-greasy crust.
• Double coating: For an extra crunch and insurance against leaks, you can double dip: flour (optional), egg, crumbs, egg, crumbs.

What To Serve With Mac And Cheese Balls

These rich, cheesy appetizers need a dipping sauce with some acid or spice to cut through the heaviness.

• Spicy Ranch dressing
• Warm marinara or pizza sauce
• Buffalo sauce
• A fresh celery and carrot stick platter

How To Store Mac And Cheese Balls

• Refrigerate: Store cooked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to crisp them back up.
• Freeze: You can store the fried balls in the freezer for up to 3 months. Bake from frozen at 375°F until heated through.

Mac And Cheese Balls Nutrition Facts

• Calories: ~320 kcal (per serving/ball count varies)
• Carbohydrates: 28g
• Protein: 12g
• Fat: 18g
• Fiber: 1g
• Sugar: 2g

Nutrition information is estimated and may vary based on ingredients, frying oil absorption, and portion size.

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