Fried Macaroni and Cheese Balls
If there is one snack that we make with leftover macaroni and cheese, is these delicious Fried Mac And Cheese Balls.
This is one of the most popular appetizers at the Cheesecake Factory, and our favorite every time we visit.
Cheesy on the inside and crispy crunchy on the outside, and full of flavor!
From game day to movie night, these little fried balls of goodness, are the ultimate comfort food. I like to dip them in marinara sauce or Alfredo sauce.
The secret to keeping the macaroni and cheese balls in shape is to make sure that they are cold before frying, that’s why this dish takes a bit of planning.
Making the macaroni and cheese and letting it chill in the fridge overnight is ideal, or at least 6 hours.
Fried Macaroni and Cheese Balls Ingredients
- 1 pound of elbow macaroni
- 16 oz sharp shredded cheddar cheese
- 1 ¼ cup of whole milk
- ½ cup of all purpose flour
- ¼ cup of unsalted butter
- 2 large eggs
- 3 cups Italian seasoned bread crumbs
- Salt & pepper to taste
- Vegetable oil for frying
How to Make these Fried Macaroni and Cheese Balls:
Begin by boiling the elbow macaroni according to package directions, until tender, drain and set aside.
Shred the cheddar cheese and set aside.
In a large pan, or pot, melt the unsalted butter over medium heat.
Add in the flour and mix with the butter until light brown in color (making a roux).
Add in 1 cup milk and whisk until thickened.
Add in the cheddar cheese, gradually and Mix until the cheese is all melted and smooth.
Add in the cooked macaroni to the cheese mixture, and mix well until macaroni is coated.
Add salt and pepper to taste.
Transfer the macaroni and cheese mixture to a glass container and refrigerate until cold, at least 6 hours.
Line a large baking sheet with a piece of parchment paper.
Using an ice cream scoop, or hands, form the cold macaroni and cheese into 1″ balls and place on prepared baking sheet.
Place baking sheet in the freezer for at least 1 hour, or overnight.
Add eggs and add in 1/4 cup of milk in a bowl, and beat together to make an egg wash.
Dip the cold mac and cheese balls into the egg wash then roll into Italian seasoned bread crumbs, coating completely.
Heat the oil in the deep fryer, or a heavy bottom pot, or fill skillet 1/2 -3/4 inch deep, about 3 cups, and heat over medium-high to 320 degrees.
Fry them in batches, to not overcrowd, 3-4 minutes, until golden, and drain. Serve immediately.
Fried Macaroni and Cheese Balls
Category
Appetizers
Copycat
Dinner
DIY
Leftovers
Pasta
Recipes
Restaurants
Snacks
Ingredients
- 1 pound of elbow macaroni
- 16 oz sharp shredded cheddar cheese
- 1 ¼ cup of whole milk
- ½ cup of all purpose flour
- ¼ cup of unsalted butter
- 2 large eggs
- 3 cups Italian seasoned bread crumbs
- Salt & pepper to taste
- Vegetable oil for frying
Instructions
- Begin by boiling the elbow macaroni according to package directions, until tender, drain and set aside.
- Shred the cheddar cheese and set aside.
- In a large pan, or pot, melt the unsalted butter over medium heat.
- Add in the flour and mix with the butter until light brown in color (making a roux).
- Add in 1 cup milk and whisk until thickened.
- Add in the cheddar cheese, gradually and Mix until the cheese is all melted and smooth.
- Add in the cooked macaroni to the cheese mixture, and mix well until macaroni is coated.
- Add salt and pepper to taste.
- Transfer the macaroni and cheese mixture to a glass container and refrigerate until cold, at least 6 hours.
- Line a large baking sheet with a piece of parchment paper.
- Using an ice cream scoop, or hands, form the cold macaroni and cheese into 1″ balls and place on prepared baking sheet.
- Place baking sheet in the freezer for at least 1 hour, or overnight.
- Add eggs and add in 1/4 cup of milk in a bowl, and beat together to make an egg wash.
- Dip the cold mac and cheese balls into the egg wash then roll into Italian seasoned bread crumbs, coating completely.
- Heat the oil in the deep fryer, or a heavy bottom pot, or fill skillet 1/2 -3/4 inch deep, about 3 cups, and heat over medium-high to 320 degrees.
- Fry them in batches, to not overcrowd, 3-4 minutes, until golden, and drain. Serve immediately.
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