Crispy Mac and Cheese Balls
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
2 hrs 10 mins
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Servings
15 balls
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Calories
225 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
American
Crispy Mac and Cheese Balls
Description
Crispy Mac and Cheese Balls use mac and cheese refrigerated for several hours to firm up the texture for shaping. Mixed with shredded cheddar and Parmesan cheeses, the mixture becomes dense enough to form into balls easily. These are dipped in an egg and milk wash, then rolled in panko breadcrumbs to create a crunchy crust upon frying.
Cooking requires frying in hot oil maintained at about 350°F to achieve even browning and prevent the cheese balls from soaking up excess oil. The recipe warns against overcrowding the frying pan, which could lower the temperature and cause steaming rather than crisping. Using panko breadcrumbs provides a lighter, airier crust compared to regular breadcrumbs. Homemade grated cheese is preferred to avoid additives that can affect melting and texture.
These mac and cheese balls make a satisfying snack or appetizer with a contrast of crispy outer crust and creamy cheesy center. The method accommodates shaping into balls or pressed squares for variety.
Ingredients
- 1 pound Mac and Cheese chilled, leftover
- 1 cup cheddar cheese or more, shredded
- 1 cup Parmesan Cheese or more, shredded
- 2 egg
- 3 tablespoons milk
- 2 cups bread crumbs or panko bread crumbs
- neutral cooking oil for frying, generic cooking oil
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
- Use panko breadcrumbs or mix them with regular breadcrumbs for a lighter, crispier coating.
- Maintain frying oil at 350°F and avoid overcrowding the pan to ensure even, crispy cooking.
- Grate cheese fresh to improve melting and texture; rinse and dry pre-shredded cheese if used.
- Use leftover mac and cheese chilled at least three hours for firm shaping; press into squares if desired.
- If a cookie scoop is unavailable, shaping by hand is acceptable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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