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These cheesy mac balls turn ordinary leftover macaroni and cheese into a mouthwatering starter that vanishes in seconds at parties. The winning combo of crunchy outside and melty, gooey inside makes an addictive snack both grown-ups and kids can't get enough of.
I first threw these together for a football watch party, and they were such a success that my buddies now beg me to bring them to every get-together. The looks on people's faces when they bite into these crispy, cheese-filled treasures makes all the work worthwhile.
What You'll Need
- Macaroni and cheese: your main player - go homemade or grab the boxed stuff if you're in a rush
- Vegetable oil: makes everything golden and crunchy without adding its own taste
- Eggs: the glue that makes the crumbs stick to your mac and cheese balls
- Panko breadcrumbs: these Japanese breadcrumbs give you that extra crunch factor you can't get from regular ones
- Fresh chives: add a light oniony kick and pretty green flecks on top
How To Make Them
- Cool Your Mac and Cheese Down:
- Stick your macaroni and cheese in the fridge for at least 3-4 hours or leave it overnight until it's good and firm. This key step helps your balls keep their shape when frying. The firmer and colder your mac, the easier they'll be to handle.
- Shape Into Balls:
- Grab a cookie scoop or measuring spoon to scoop out 1¼ to 1½-inch portions of the cold mac. Work fast so the mac doesn't warm up too much. You'll end up with about 12 balls. If your mixture gets too soft, pop it back in the fridge for 15-20 minutes.
- Coat Them:
- Set up two bowls - one with beaten eggs and one with Panko. Take each ball and dunk it fully in the egg, then roll it in the Panko, pushing gently so the crumbs stick all over. Make sure they're completely covered for maximum crunch.
- Fry Until Crispy:
- Heat up vegetable oil in a pot to 350°F. Gently drop the coated balls into the hot oil a few at a time - don't crowd them. Cook for 3-4 minutes, turning now and then, until they're evenly golden brown. The right temperature makes sure they're crispy outside while getting warm and gooey inside.
- Dry and Finish:
- Lift out the fried balls with a slotted spoon and put them on paper towels to soak up extra oil. Let them cool for a minute or two before serving. Sprinkle with chopped chives for a fresh look and taste. Serve them while they're still warm and the middles are all melty.
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I love making these with my homemade three-cheese pasta that mixes sharp cheddar, gruyere, and a bit of blue cheese for extra flavor. My little girl used to make faces at the blue cheese part, but now she always asks for my "magic cheese balls" whenever her friends come over for her parties.
Plan Ahead
You can totally prep these balls beforehand. Form and bread them up to a day early, then stick them on a baking sheet lined with parchment in the fridge. Just cover with plastic wrap so they don't dry out. When you're ready to eat, fry them straight from the fridge—being cold actually helps them keep their shape while cooking.
Tasty Dips To Try
These mac and cheese balls taste great on their own, but adding some dips takes them to another level. Mix mayo with sriracha and a touch of honey for a spicy-sweet option. Marinara sauce gives a nice tangy contrast to the rich cheese. My go-to is a smoky chipotle mayo that brings just enough heat without taking over the cheesy goodness.
Lighter Options
If you don't want to deep fry, you've got other choices. For air frying, heat your air fryer to 390°F, give the balls a light spray with cooking oil, and cook about 8-10 minutes until they're golden and hot inside. To bake them, place on parchment paper, spray with cooking oil, and cook at 425°F for 15-20 minutes. They won't be exactly like the fried version, but they'll still taste great with way less oil.
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Common Recipe Questions
- → Can I use store-bought macaroni and cheese?
You can definitely use store-bought mac and cheese, though making it from scratch will give you much better flavor.
- → What type of breadcrumbs should I use?
Go with Panko breadcrumbs for that extra crunch, but don't worry if you only have regular ones on hand.
- → Can I freeze the mac and cheese balls before frying?
You sure can! Shape your balls, pop them on a baking sheet until they're solid, then stick them in a freezer bag. You can fry them straight from frozen just cook them about a minute longer.
- → What dipping sauces pair well with mac and cheese balls?
Try them with marinara, ranch, spicy mayo, or even more cheese sauce if you're feeling extra indulgent.
- → How do I prevent the mac and cheese balls from falling apart while frying?
Make sure your mac and cheese is good and cold from the fridge, and really push those breadcrumbs into the balls when coating. Cook just a few at a time so your oil stays hot.