4 from 165 votes
Fried Mac and Cheese Balls Recipe
Fried Mac and Cheese Balls start with chilled baked macaroni and cheese formed into balls, coated in crushed potato chips, and deep-fried to create a crispy crust. The contrast between the crunchy exterior and creamy macaroni interior makes this snack indulgent and rich. Using potato chips as a coating adds extra flavor and texture to the familiar fried breadcrumb crust.
Course:
Appetizer, Others
Ingredients
- 1 recipe baked macaroni and cheese or a 9 X 13 pan of your favorite recipe chilled and refrigerated overnight
- 2 8.5 ounce potato chips any flavor, Kettle Brand
- 2-3 egg
- 6 cups canola oil or peanut oil
Instructions
- Make the macaroni and cheese and refrigerate overnight.
- Use a 1 ½-inch scoop or spoon out about 2 tablespoons macaroni and cheese and shape into 2-inch rounded balls, compressing lightly.
- Place about 2 cups of each flavor of potato chips into their own gallon freezer bags and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it's manageable.
- Pour the crushed chips into a shallow bowl or plate. In another shallow bowl, whisk the two eggs until smooth. Dip the rounded balls into the whisked egg then roll in the potato chips, firmly pressing the chips into the macaroni balls to create a solid crust. Repeat until you have about 10-12 balls.
- Heat the oil in a deep 4-quart pot until the oil registers 350 degrees F on a candy or deep fry thermometer. Fry 6 cheese balls at a time for about 3 minutes 30 seconds or until golden. Drain on paper towels and serve immediately.
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