Fried Mac and Cheese Balls Recipe

Cooked macaroni and cheese: The base of our recipe, providing the creamy and cheesy filling.

Breadcrumbs: Used to coat the mac and cheese balls, giving them a crispy exterior.

Beaten eggs: Helps the breadcrumbs adhere to the mac and cheese balls.

Flour: Used for dredging the balls before dipping them in the eggs and breadcrumbs.

Vegetable oil: Necessary for frying the mac and cheese balls to a golden brown.

When forming the mac and cheese balls, make sure they are tightly packed to prevent them from falling apart during frying. If the mixture is too soft, you can chill the balls in the refrigerator for about 30 minutes before dredging them in flour, dipping in beaten eggs, and coating with breadcrumbs. This will help them hold their shape better and result in a crispier exterior.

• cooked macaroni and cheese - Substitute with cooked pasta with cheese sauce: If you don't have macaroni, any small pasta shape like penne or rotini with a homemade or store-bought cheese sauce can work.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar crunchy texture. Alternatively, you can use panko for a lighter, crispier coating.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.

• flour - Substitute with cornstarch: Cornstarch can be used to coat the mac and cheese balls before frying, providing a similar crispy exterior.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• Allow the fried mac and cheese balls to cool completely at room temperature. This prevents condensation and sogginess when stored.
• Place the cooled balls on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step helps them maintain their shape and prevents sticking.
• Transfer the baking sheet to the freezer and let the balls freeze until solid, approximately 1-2 hours. This flash-freezing method ensures they stay separate and are easier to store.
• Once frozen, transfer the mac and cheese balls to an airtight container or a resealable freezer bag. Label the container with the date to keep track of freshness.
• For optimal taste and texture, consume the frozen balls within 1-2 months. They can be stored longer but may lose some quality over time.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen balls on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes or until heated through and crispy. Alternatively, you can reheat them in an air fryer at 375°F (190°C) for 10-12 minutes.
• If you prefer to reheat them in a frying pan, heat a small amount of vegetable oil over medium heat. Fry the balls for 3-4 minutes per side until they are heated through and crispy.
• Avoid microwaving the fried mac and cheese balls as it can make them soggy and lose their delightful crunch.

• Preheat your oven to 350°F (175°C). Place the fried mac and cheese balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 375°F (190°C). Arrange the balls in a single layer and cook for 5-7 minutes, shaking the basket halfway through.

• For a stovetop method, heat a small amount of vegetable oil in a skillet over medium heat. Add the mac and cheese balls and cook for 3-4 minutes per side until they are warmed through and crispy again.

• If you're in a hurry, the microwave can work too. Place the balls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

• For a toaster oven, preheat to 350°F (175°C). Place the mac and cheese balls on the rack or a baking sheet and heat for 8-10 minutes until they are hot and crispy.

• Mixing bowl: to hold the cooked macaroni and cheese while you roll them into balls

• Baking sheet: to place the rolled mac and cheese balls before dredging and frying

• Measuring cups: to measure out the breadcrumbs, flour, and oil

• Whisk: to beat the eggs until smooth

• Shallow bowls: to hold the flour, beaten eggs, and breadcrumbs for dredging

• Frying pan: to heat the oil and fry the mac and cheese balls

• Slotted spoon: to remove the fried mac and cheese balls from the oil

• Paper towels: to drain the excess oil from the fried mac and cheese balls

• Tongs: to handle the mac and cheese balls while frying

• Thermometer: to check the oil temperature for frying

Prepare in advance: Make the mac and cheese a day ahead and refrigerate. This makes it easier to roll into balls.

Use a cookie scoop: For uniform mac and cheese balls, use a cookie scoop to portion out the mixture quickly.

Set up a dredging station: Arrange the flour, beaten eggs, and breadcrumbs in a line to streamline the coating process.

Heat oil properly: Ensure the oil is at the right temperature before frying to reduce cooking time and achieve a golden brown crust faster.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the mac and cheese balls crispy.