Mac And Cheese Balls Recipe

Crispy outside, creamy-cheesy inside — these mac and cheese balls are pure comfort in snack form. They’re easy to prep, make-ahead friendly, and honestly? Way cheaper (and hotter) than takeout.

Jump to Recipe

Quick Summary

• Prep time: 25 mins + chill
• Cook time: 5 mins per batch
• Flavor: creamy, cheesy, crispy, a little spicy
• Great for: chill nights, game snacks, cheese cravings

Why I Like This Recipe

I wasn’t even planning to cook, just standing around hungry and bored. Dug through the fridge, remembered I had leftover mac. Lightbulb. Rolled it, fried it, ate five before they even hit a plate. They’re addictive in the worst/best way. Make extra. You’ll thank me later.

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

1. Boil and mix your mac: Cook the macaroni like usual. Drain it, then stir in butter, milk, and that neon cheese packet. While it’s still hot, fold in all the other cheeses. Stir till it’s melty and dreamy.
2. Chill it down: Scoop it all into a container and refrigerate for 4 hours, or until firm. (Go play a game. Or nap.)
3. Form the balls: Once firm, scoop into balls using a cookie scoop or your hands. Line ’em up on a tray and freeze for 2 hours. Trust me — they fry way better cold.
4. Set up your breading station: Mix the breadcrumbs, spices, and seasonings in a shallow dish. In another bowl, whisk eggs with milk. Easy.
5. Bread + fry: Dip each frozen ball in egg, roll in crumbs, and fry in hot oil (350°F) for about 3–5 minutes. Golden = done. Drain on paper towels.
6. Serve hot: No rules here. Ranch? Hot sauce? Just eat them fast — they go quick.

Tips for Success

• Don’t skip the chilling. Warm mac turns to mush when fried.
• Freeze before frying — makes the crust crispier.
• Small batches in the oil. Don’t crowd the pot.
• Spicy breadcrumbs? A must. Adds flavor that cuts the richness.
• Use a thermometer if you’ve got one. Oil temp really matters.

Storage and Reheating

• Fridge: Store extras in an airtight container for 3 days. They lose some crisp, but not flavor.
• Freezer: Freeze after frying — flash freeze first, then bag them. Reheat straight from frozen.
• Microwave (meh): They’ll get soft, but still taste good. About 30–40 secs each.
• Oven or Air Fryer (best): Reheat at 350°F for 5–8 mins. Crisp comes back like magic.

Frequently Asked Questions

• Can I use leftover mac and cheese?
  Yep. Just make sure it’s firm enough to scoop.
• What if I don’t have pimento cheese?
  Use more cheddar, or cream cheese works too.
• Is peanut oil a must?
  Nope. Vegetable or canola oil’s fine.
• Can I bake instead of fry?
  You can, but don’t expect the same crunch.
• Do I have to freeze them?
  Yes. If not, they’ll fall apart in the oil.

Common Mistakes and How to Dodge Them

• Skipping the chill time: If the mac isn’t cold, shaping is a nightmare. Just wait.
• Crowding the fryer: Too many at once drops the oil temp. Result? Soggy crust.
• Over-seasoning the breadcrumbs: Be careful. There’s already salt in the cheeses.
• Too big or too small: Golf ball-sized is the sweet spot. Too big = cold center. Too small = dries out.
• Not tasting one first: Make one test ball. Tweak spice if needed.

Nutrition Facts (Per Serving)

• Calories: 310 kcal
• Total Fat: 21g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 410mg
• Potassium: 110mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 9g