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Ultimate Crispy Fried Mac and Cheese Balls (Classic & Air Fryer Methods)

Close-up of golden brown fried mac and cheese balls, one cut open showing melted cheese and macaroni noodles.
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Make irresistible fried mac and cheese balls with a crunchy exterior and a gooey, cheesy center. This recipe provides instructions for both traditional deep frying and a lighter air fryer version, perfect for game day snacks or party appetizers.

Ingredients

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  • 2 cups cooked elbow macaroni
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten (for egg wash)
  • 1 1/2 cups Panko breadcrumbs (for coating)
  • Vegetable oil, for deep frying (or cooking spray for air fryer)

Instructions

  1. Prepare the Mac and Cheese Base: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Gradually whisk in the heavy cream until smooth. Stir in the salt and pepper.
  2. Add Cheese: Remove the sauce from the heat. Stir in the cheddar, Monterey Jack, and Parmesan cheeses until completely melted and smooth. Fold in the cooked elbow macaroni until everything is evenly coated.
  3. Chill the Mixture: Spread the mac and cheese mixture into a shallow dish. Cover and refrigerate for at least 4 hours, or preferably overnight, until firm enough to roll.
  4. Shape the Balls: Scoop the chilled mac and cheese mixture and roll it into uniform balls, about 1.5 inches in diameter. You should get about 18-24 balls. Place them on a parchment-lined baking sheet.
  5. Set Up Breading Station: Prepare three shallow dishes. Place the flour in the first, the beaten eggs in the second, and the Panko breadcrumbs in the third.
  6. Coat the Balls: Working with one ball at a time, dredge it completely in the flour, shaking off excess. Dip it into the egg wash, allowing excess to drip off. Finally, roll it thoroughly in the Panko breadcrumbs, pressing gently to adhere the coating. Return the coated balls to the baking sheet.
  7. Chill Again: Freeze or refrigerate the breaded balls for at least 30 minutes. This step helps the coating set and prevents the balls from falling apart during cooking.
  8. Cook (Deep Fry Method): Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower 4-5 balls into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels.
  9. Cook (Air Fryer Method): Preheat your air fryer to 380°F (195°C). Lightly spray the breaded balls with cooking spray. Place them in a single layer in the air fryer basket, working in batches. Cook for 8-10 minutes, flipping halfway through, until golden brown and heated through.
  10. Serve immediately with your favorite dipping sauce.

Notes

  • For an extra gooey center, consider adding a small cube of mozzarella cheese into the center of each ball before rolling and breading.
  • If you are making these ahead of time, you can freeze the breaded balls. Place them on a baking sheet in the freezer until solid, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • These are excellent served with marinara sauce or a spicy ranch dressing.

Nutrition

Find it online: https://juliameal.com/fried-mac-and-cheese-balls-recipe/