Description
Crispy and delicious fried mac and cheese balls made from creamy macaroni and cheese, breaded and deep fried to golden perfection. Perfect as an appetizer or snack, served with marinara dipping sauce.
Ingredients
Units
Scale
Pasta and Cheese Mixture
-
- 1/2 pound elbow macaroni
- 1 Tablespoon butter
- 1 Tablespoon all-purpose flour
- 1 cup milk, warmed plus 1 tablespoon
- 1/2 pound cheddar cheese
- 1/2 pound smoked gouda
- Salt and pepper to taste
Breading
-
- 1 egg
- 1 1/2 cups breadcrumbs
- 1 teaspoon Italian seasoning
For Frying
-
- Oil for deep frying
Optional
- Marinara sauce for dipping
Instructions
- Cook noodles: Cook 1/2 pound of macaroni according to package directions. Drain and rinse with cold water. Set aside.
- Make roux: In a pan, melt 1 Tablespoon butter over medium heat and sprinkle in 1 Tablespoon flour. Whisk together, then cook for 2 minutes.
- Add milk: Pour in 1 cup warmed milk and stir well to remove lumps. Cook until the sauce thickens, about 2 minutes.
- Stir in cheese: Remove from heat and add ½ pound cheddar cheese and ½ pound smoked gouda cheese. Stir until melted and smooth. Season with salt and pepper. Pour cheese sauce over the macaroni and stir to combine.
- Chill: Transfer the mixture into a shallow pan and refrigerate for 2 hours to firm up.
- Form balls and freeze: Using a cookie or ice cream scoop, shape the macaroni and cheese mixture into balls. Place them on a wax paper-lined baking sheet and freeze overnight or until cold and firm.
- Make breading: In a shallow bowl, whisk together 1 egg and 1 Tablespoon milk to make an egg wash. In another shallow bowl, mix 1 ½ cups breadcrumbs with 1 teaspoon Italian seasoning. Dip each macaroni and cheese ball into the egg wash, then roll in the breadcrumb mixture to coat.
- Deep fry: Heat oil in a large pot to 350°F. Fry the breaded macaroni and cheese balls in small batches until golden brown and cooked through, about 5 minutes. Turn once during frying to ensure even browning.
- Drain and enjoy: Remove the fried balls from the oil and place on a baking sheet lined with paper towels. Serve warm with marinara sauce for dipping.
Notes
- Be sure your oil isn’t too hot so the balls don’t cook too fast. This ensures they heat evenly and don’t end up with frozen centers.
- Extras can be stored in the freezer for later use.
Nutrition
- Serving Size: 1 mac and cheese ball
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
