These fried leftover mac and cheese are great snacks or appetizers and can be paired with your favorite dipping sauce.

Mac and Cheese Balls

4.64 from 11 votes
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I love these Mac and Cheese bites fried, crispy on the outside, yet creamy and soft in the inside.
Servings: 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients:

  • 1 pound elbow pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 3/4 cups warm milk
  • 2 1/2 cups sharp cheddar cheese shredded
  • 1 cup fontina cheese shredded (you can add more if desired)
  • 1 1/4 cups Havarti cheese shredded
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Mac and Cheese balls:

  • 1 1/3 cups freshly grated Parmesan cheese
  • 1 1/2 cups panko bread crumbs
  • 2 tablespoons flour
  • 1/2 teaspoon salt and pepper
  • 3 eggs beaten

Instructions:

Prep the Macaroni:

  • Bring a large pot of salted water to a boil. Boil the pasta until al-dente (or according to package instructions. Drain and set aside.

Prep the Mac and Cheese Sauce:

  • In the same pot you boiled the pasta in, melt the 4 tablespoons butter over medium heat. Whisk in the flour.
  • Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning.
  • Gradually whisk in the milk and raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes.
  • Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted.
  • Stir in the pasta and transfer to the prepared baking dish. Cover the mac and cheese, let it cool and refrigerate 1-2 hours or overnight.

Prep the Mac n Cheese Balls:

  • In a shallow pie plate or bowl, toss together the Parmesan cheese, bread crumbs, flour, salt and pepper. In another separate bowl whisk together the eggs.
  • Scoop out about 1 tablespoon of mac and cheese, and make a ball. Dip into the eggs, making sure to coat the balls fully in eggs
    These fried leftover mac and cheese are great snacks or appetizers and can be paired with your favorite dipping sauce.
  • Dip the mac and cheese ball to the bread crumb mixture until completely coated all around.
  • Put back on the baking sheet and repeat the process until all balls have been breaded. Place the tray in the fridge while you heat the oil.
  • Heat a few inches of oil (enough to submerge the balls) in a heavy bottom high sided skillet or deep fryer to 350 degrees F.
  • Once hot, remove the balls from the fridge and place only a few at time in the oil.
  • Fry for for 1-2 minutes or until it turned to golden brown, flipping throughout cooking if need.
  • Remove with a slotted spoon and drain on paper towels. Repeat with the remaining balls.
  • Serve immediately and pair with your favorite dipping sauce.

Nutrition Information:

Calories: 763kcal | Carbohydrates: 74g | Protein: 34g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 182mg | Sodium: 950mg | Potassium: 289mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1106IU | Calcium: 554mg | Iron: 3mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: Appetizer
Cuisine: American
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