I finally nailed a foolproof method for Mac And Cheese Bites that prevents sogginess and makes them easy to prepare ahead for parties.

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Ingredients

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Elbow macaroni, mostly carbs, small fiber amount, gives chewy, familiar bite.
Sharp cheddar, high in protein and fat, bold flavor, makes it sharp and tangy.
Panko crumbs, light and crispy, add crunch, mostly carbs, little nutrition.
Eggs bind the mix, give protein, they help the balls hold together.
Whole milk adds creaminess and fat, richer than low fat milk.
Vegetable oil for frying, high in calories, makes exterior golden and crunchy.
Parmesan gives salty, nutty punch, little carbs, adds umami, pricey but worth it.
Butter helps the roux, adds rich flavor and fat, not very healthy alone.

Ingredient Quantities

8 ounces elbow macaroni, cooked and cooled (about 2 cups)

2 tablespoons unsalted butter

2 tablespoons all purpose flour (for the cheese sauce)

1 cup whole milk

2 cups sharp cheddar cheese, shredded (use sharp if you got it)

1/2 cup mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

1 large egg, beaten (to help bind the mac)

1 cup all purpose flour for dredging

2 large eggs, beaten for coating

1 1/2 cups panko breadcrumbs (or plain breadcrumbs)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon cayenne or smoked paprika, optional

Vegetable oil for frying, about 4 cups (enough for deep frying)

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Cook 8 ounces elbow macaroni according to package directions until just tender, drain and rinse under cold water or drop in an ice bath to stop cooking; drain well and set aside about 2 cups of cooled pasta.

2. Make the cheese sauce: melt 2 tablespoons unsalted butter in a saucepan over medium heat, whisk in 2 tablespoons all purpose flour and cook 1 minute, slowly whisk in 1 cup whole milk until smooth and thickened, then stir in 2 cups sharp cheddar, 1/2 cup mozzarella and 1/4 cup grated Parmesan until melted.

3. Season the sauce with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/8 teaspoon cayenne or smoked paprika if you want a little kick. Remove from heat and let cool a few minutes until warm not hot.

4. Temper 1 large beaten egg into the warm sauce so it doesnt scramble: whisk a few tablespoons of the hot sauce into the egg, then quickly whisk the egg mixture back into the pot. Stir to combine, then fold the sauce into the cooled macaroni until evenly coated.

5. Chill the macaroni mixture at least 30 minutes in the fridge to firm up (spread in a shallow pan to speed it up or freeze 10-15 minutes if you need faster results).

6. Shape the chilled mac and cheese into balls about
1.5 inches across using a cookie scoop or wet hands, pressing tight so they hold together; place on a tray while you set up the breading station.

7. Breading station: put 1 cup all purpose flour in one bowl, 2 large eggs beaten in a second bowl, and 1 1/2 cups panko breadcrumbs in a third (season the panko lightly with a pinch of salt). Dredge each ball in flour, dip in beaten eggs, then press into panko until well coated; for extra crunch chill and repeat the egg+panko step for a double coat.

8. Heat about 4 cups vegetable oil in a heavy pot to 350°F. If you dont have a thermometer, test by dropping a pinch of breadcrumb in oil; it should sizzle steadily. Fry balls in batches (do not overcrowd) 2 to 3 minutes, turning as needed, until deep golden and crisp.

9. Drain on paper towels for a minute, then transfer to a wire rack to keep crisp. Sprinkle with 2 tablespoons chopped fresh parsley if using and serve hot with marinara, ranch or your favorite dip. Safety note: be careful around hot oil and keep kids and pets away.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or mesh strainer (to drain and rinse)
3. Medium saucepan for the cheese sauce
4. Whisk and rubber spatula (you’ll use both)
5. Measuring cups and spoons
6. Box grater or cheese grater (unless using pre-shredded)
7. Three shallow bowls for flour, beaten eggs and panko plus a baking sheet or tray to hold the formed balls
8. Heavy-bottomed pot or deep fryer and a frying thermometer (350°F)
9. Slotted spoon or spider, tongs, wire rack and paper towels for draining

FAQ

Q: Can I make these ahead of time and freeze them? A: Yes. Shape the balls, freeze them on a tray until firm (about 1-2 hours), then bag them. Fry from frozen, adding 1-2 extra minutes to the cook time so the center heats through. You can also thaw in the fridge and pat dry before frying.

Q: How do I stop the mac and cheese balls from falling apart when frying? A: Chill the formed balls at least 30 minutes so they firm up, or freeze briefly. Use the egg in the mix and press the flour, egg wash, and panko firmly so the coating sticks. Keep oil at the right temp and dont overcrowd the fryer, that helps them hold together.

Q: What oil temperature and how long should I fry them? A: Heat oil to 350 to 375°F. Fry in small batches until golden, usually 2 to 4 minutes depending on size. Keep the temp steady between batches so they get crispy and not greasy.

Q: Can I bake or air fry them instead of deep frying? A: Yes, but they wont be exactly the same. For oven bake, place on a greased sheet, spray with a little oil and bake at 425°F for 15 to 20 minutes, turning once. In an air fryer try 375°F for 6 to 10 minutes, flipping halfway, spray with oil for better browning.

Q: Can I make these gluten free or use different cheeses? A: For gluten free, swap the flours and breadcrumbs for GF versions or crushed GF cereal. For cheese, sharp cheddar gives the best flavor, mozzarella adds stretch and parmesan adds sharpness. Avoid super wet cheeses or too much fresh cheese or the mixture may be runny.

Q: How should I reheat leftovers so they stay crispy? A: Reheat in a 350 to 375°F oven or air fryer until hot and crisp, about 8 to 12 minutes. A microwave will make them soggy so avoid it unless youre in a rush.

Crispy Fried Mac And Cheese Balls: The Ultimate Party Snack Recipe Substitutions and Variations

Elbow macaroni: swap for cavatappi, small shells, or penne (use same weight, about 8 oz). They hold sauce the same, so no need to change the rest of the recipe.
Whole milk: use 1 cup 2% milk plus 1 tbsp melted butter per cup if you’re out of whole. It’ll mimic the fat and keep the cheese sauce creamy, you’ll hardly notice the difference.
Sharp cheddar: swap with extra-sharp for more bite or Colby/Monterey Jack for a milder, gooier result. Avoid hard, aged cheeses that don’t melt well.
Panko breadcrumbs: crushed cornflakes, crushed pretzels, or regular breadcrumbs all work. Cornflakes give extra crunch, pretzels add salty zip, regular crumbs stick better if you want a denser crust.

Pro Tips

– Chill longer than you think. Let the mac and cheese get really firm in the fridge or pop the tray in the freezer for 15 to 25 minutes before shaping so the balls hold together. It’ll save you from crumbly, falling apart croquettes when you coat them.

– Press the crumbs on. After the flour and egg, really press the panko into the surface, and consider doing a second egg and panko dip for a thicker crust. Toss a little grated Parmesan or a pinch of smoked paprika into the panko for extra flavor, your bites will taste more interesting.

– Keep oil steady and finish on a rack. A candy or fry thermometer is worth it, aim around 350 F and don’t overcrowd the pot or the temp will crash. Let fried balls drain on a wire rack in a low oven to stay warm and crisp, paper towels make them soggy if you pile them on.

– Amp up the inside not just the outside. If the mix seems loose add a tablespoon of extra cheese or a touch more beaten egg and chill again, andtry a little dry mustard or a few drops of hot sauce in the cheese mix for depth. If you plan ahead you can shape and freeze on a tray, then bread and fry straight from the freezer for better texture.

Crispy Fried Mac And Cheese Balls: The Ultimate Party Snack Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I finally nailed a foolproof method for Mac And Cheese Bites that prevents sogginess and makes them easy to prepare ahead for parties.

Servings

servings

Calories

469

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander or mesh strainer (to drain and rinse)
3. Medium saucepan for the cheese sauce
4. Whisk and rubber spatula (you’ll use both)
5. Measuring cups and spoons
6. Box grater or cheese grater (unless using pre-shredded)
7. Three shallow bowls for flour, beaten eggs and panko plus a baking sheet or tray to hold the formed balls
8. Heavy-bottomed pot or deep fryer and a frying thermometer (350°F)
9. Slotted spoon or spider, tongs, wire rack and paper towels for draining

Ingredients

8 ounces elbow macaroni, cooked and cooled (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons all purpose flour (for the cheese sauce)
1 cup whole milk
2 cups sharp cheddar cheese, shredded (use sharp if you got it)
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 large egg, beaten (to help bind the mac)
1 cup all purpose flour for dredging
2 large eggs, beaten for coating
1 1/2 cups panko breadcrumbs (or plain breadcrumbs)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne or smoked paprika, optional
Vegetable oil for frying, about 4 cups (enough for deep frying)
2 tablespoons chopped fresh parsley, optional

Directions

Cook 8 ounces elbow macaroni according to package directions until just tender, drain and rinse under cold water or drop in an ice bath to stop cooking; drain well and set aside about 2 cups of cooled pasta.
Make the cheese sauce: melt 2 tablespoons unsalted butter in a saucepan over medium heat, whisk in 2 tablespoons all purpose flour and cook 1 minute, slowly whisk in 1 cup whole milk until smooth and thickened, then stir in 2 cups sharp cheddar, 1/2 cup mozzarella and 1/4 cup grated Parmesan until melted.
Season the sauce with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/8 teaspoon cayenne or smoked paprika if you want a little kick. Remove from heat and let cool a few minutes until warm not hot.
Temper 1 large beaten egg into the warm sauce so it doesnt scramble: whisk a few tablespoons of the hot sauce into the egg, then quickly whisk the egg mixture back into the pot. Stir to combine, then fold the sauce into the cooled macaroni until evenly coated.
Chill the macaroni mixture at least 30 minutes in the fridge to firm up (spread in a shallow pan to speed it up or freeze 10-15 minutes if you need faster results).
Shape the chilled mac and cheese into balls about
5 inches across using a cookie scoop or wet hands, pressing tight so they hold together; place on a tray while you set up the breading station.
Breading station: put 1 cup all purpose flour in one bowl, 2 large eggs beaten in a second bowl, and 1 1/2 cups panko breadcrumbs in a third (season the panko lightly with a pinch of salt). Dredge each ball in flour, dip in beaten eggs, then press into panko until well coated; for extra crunch chill and repeat the egg+panko step for a double coat.
Heat about 4 cups vegetable oil in a heavy pot to 350°F. If you dont have a thermometer, test by dropping a pinch of breadcrumb in oil; it should sizzle steadily. Fry balls in batches (do not overcrowd) 2 to 3 minutes, turning as needed, until deep golden and crisp.
Drain on paper towels for a minute, then transfer to a wire rack to keep crisp. Sprinkle with 2 tablespoons chopped fresh parsley if using and serve hot with marinara, ranch or your favorite dip. Safety note: be careful around hot oil and keep kids and pets away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.