Crispy Mac and Cheese Balls

Name: Crispy Mac and Cheese Balls
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 10 min
Yield: 15 balls
Ingredients: 1 pound leftover mac and cheese; 1 cup shredded cheddar cheese; 1 cup shredded Parmesan cheese; 2 eggs; 3 tablespoons milk; 2 cups bread crumbs; oil

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
2 hrs 10 mins
Servings
15 balls
Calories
225 kcal
Course
Side Dish, Main Course, Appetizer
Cuisine
American

Crispy Mac and Cheese Balls

Rhea Duncan

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Mac and Cheese Balls are the perfect comfort food and the best way to use leftover mac and cheese. Crispy on the outside and cheesy on the inside, these are always a hit.

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Ingredients

Servings

1 pound leftover mac and cheese chilled
1 cup shredded cheddar cheese or more
1 cup shredded Parmesan cheese or more
2 eggs
3 tablespoons milk
2 cups bread crumbs or panko bread crumbs
oil for frying

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Instructions

Refrigerate the mac and cheese for 3-4 hours before using it in this recipe.
Add it to a large bowl, and stir the shredded cheddar and parmesan cheese. If the texture is still a bit runny, add more cheese of choice. The mac and cheese should be firm and consistent enough to roll into balls easily.
In a medium shallow bowl, whisk together eggs and milk. In another bowl, add the bread crumbs and set them aside.
Using an ice cream scoop, scoop and roll out about 15 balls. The number depends on the size of the balls.
Next, dip each ball into the egg wash and then dredge it in breadcrumbs, coating evenly. Place the balls on a cutting board or baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat.
Then, add the balls to the Dutch oven and cook for about 4 minutes until evenly golden and crispy. Work in batches.
After that, transfer to a paper towel-lined plate to drain excess oil.
Serve immediately with your favorite dipping sauce.

Notes

The first thing to do is to make sure the coating is right. I use panko breadcrumbs because they are lighter and do not absorb as much oil. If using regular breadcrumbs or crushed crackers, try mixing in some panko. Do not use flour for this recipe. It will not work as well.
Most importantly, make sure the oil is hot enough. It has to be at least 350 degrees F. I use a candy thermometer to check. Next, do not overcrowd the pan. I only cook about four or five mac and cheese balls (depending on the size of the pan) at a time. Overcrowding will lower the oil temperature and cause the cheese balls to steam instead of fry.
Grate your own cheese. Manufacturers add wood pulp, or cellulose, to enhance the texture and prevent it from clumping. If you have to use pre-shredded, rinse it under cold water first. But pat it dry before using it.
I use leftover mac and cheese. If making your own, refrigerate it for at least three hours before using it in this recipe.
Don’t have a cookie scoop? Use your fingers! I won’t tell anyone.
Want to make them into neat little squares? Press the macaroni into a plastic-wrapped square pan and cut it into squares. It's easy peasy.

Nutrition Information

Show Details

Calories 225kcal (11%) Carbohydrates 25g (8%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 35mg (12%) Sodium 500mg (21%) Potassium 113mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 164IU (3%) Calcium 210mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 15balls

Amount Per Serving

Calories 225 kcal

% Daily Value*

Calories	225kcal	11%
Carbohydrates	25g	8%
Protein	11g	22%
Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	35mg	12%
Sodium	500mg	21%
Potassium	113mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	164IU	3%
Calcium	210mg	21%
Iron	2mg	11%