Mac and cheese is perfect. But you know what’s even better?
Mac and cheese you can hold in your hand. Mac and cheese with a crunchy shell and a molten, gooey center. These mac and cheese balls take everyone’s favorite side dish and turn it into a crispy, dippable, crowd-devouring appetizer. Make them with leftovers or make them from scratch. Just make them.
Ingredients
Makes about 15-20 balls.
- 3 cups leftover mac and cheese (cold, firm)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups breadcrumbs (panko preferred)
- ½ cup grated Parmesan cheese (optional, for extra crunch)
- Oil for frying (vegetable or canola)
- Salt to taste
For Dipping:
- Marinara sauce, ranch, or sriracha mayo
Step-by-Step Instructions
Step 1: Prep the Mac
- Scoop cold mac and cheese into 1.5-inch balls. Pack tightly so they hold together.
- Place on a parchment-lined tray. Freeze for 30 minutes (this is key—they won’t fall apart in the oil).
Step 2: Set Up Breading Station
- Three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan.
- Roll each cold mac ball in flour, then egg, then breadcrumbs.
Step 3: Fry
- Heat 2 inches of oil in a pot to 350°F (175°C).
- Fry balls in batches for 2-3 minutes until golden brown and crispy.
- Drain on paper towels. Sprinkle with salt.
Step 4: Serve
- Serve hot with dipping sauce on the side.
- Warn people they’re molten inside. They won’t listen. They’ll burn their mouths anyway.
Summary
Prep Time: 15 minutes + 30 minutes freezing | Cook Time: 10 minutes | Total Time: 55 minutes
Yield: 15-20 balls
Difficulty: Medium
Storage Notes
- Fridge: Fried balls keep for 3 days. Reheat to restore crunch.
- Freezer (uncooked): Breaded, uncooked balls freeze for up to 2 months. Fry from frozen (add 1-2 minutes).
- Reheat cooked: Air fryer at 375°F for 5 minutes or oven at 400°F for 8 minutes.
- No microwave: You’ll get a sad, greasy sponge.
