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These mac and cheese balls turn ordinary leftovers into mouthwatering bites that won't last long at any party. The tasty combo of crunchy outside and melty, gooey inside creates a snack that grabs everyone's attention – kids and grown-ups can't get enough!
I first threw these together for a football watch party, and they vanished faster than any other food there. Now my friends text me before gatherings to make sure I'm bringing my cheesy balls – the reaction when people take their first bite makes all the work worthwhile.
What You'll Need
- Macaroni and cheese: your leftover homemade or store-bought mac works perfectly
- Vegetable oil: gives these treats their golden, crunchy outside
- Eggs: they're the glue that makes everything stick together
- Panko breadcrumbs: these Japanese-style crumbs make the outside extra crispy
- Fresh chives: they add a mild oniony kick and pretty green flecks
How To Make Them
- Get Your Mac Cold and Firm:
- Stick your mac and cheese in the fridge until it's completely cold and solid, about 3-4 hours or overnight. This step can't be skipped – cold mac holds its shape when you're working with it. The firmer it gets, the easier your job will be.
- Shape Your Balls:
- Grab a cookie scoop or spoon and scoop out portions about 1¼ to 1½ inches around. Work fast so the mac doesn't warm up too much. You'll end up with roughly 12 balls. If the mac gets too soft to handle, pop it back in the fridge for 15-20 minutes.
- Coat Them Up:
- Set up two bowls – beaten eggs in one, Panko crumbs in the other. Dunk each ball first in egg until it's totally wet, then roll it in the breadcrumbs, pressing gently so they stick all over. Make sure every bit is covered for maximum crunch.
- Fry Until Golden:
- Heat your oil to 350°F in a heavy pot. Carefully drop in a few balls at a time – don't crowd them! Let them cook for 3-4 minutes, turning now and then, until they're golden brown all around. The right temperature means they'll get crispy outside while staying gooey inside without burning.
- Finish and Enjoy:
- Lift the balls out with a slotted spoon and put them on paper towels to soak up extra oil. Let them cool just a minute or two. Sprinkle some chopped chives on top for color and flavor. Serve them while they're still warm and the cheese inside is all melty.
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I love making these with my special mac that blends sharp cheddar, gruyere, and a bit of blue cheese for extra flavor. My kid turned up her nose at first mention of blue cheese, but now she asks for my "magic cheese balls" whenever her friends come over for parties.
Prep Them Early
You can totally get ahead with these snacks. Form and bread your balls up to a day before, put them on a baking sheet with parchment paper, and keep them in the fridge. Just wrap them with plastic so they don't dry out. When you're ready to eat, fry them straight from the fridge—the cold actually helps them keep their shape better in the hot oil.
Sauce Pairings
These cheesy bites taste amazing on their own, but adding dips takes them to another level. Try mixing mayo with sriracha and a drop of honey for a sweet-spicy kick. A side of marinara gives a tangy contrast to the rich cheese. My personal favorite is a smoky chipotle mayo that adds just enough heat without taking over the cheesy goodness.
Lighter Options
If you don't want to deep fry, you've got options. Your air fryer works great—heat it to 390°F, give the balls a light spray of cooking oil, and cook about 8-10 minutes until they're golden and hot. Or try the oven—put them on parchment paper, spray with cooking oil, and bake at 425°F for 15-20 minutes. They won't be quite as crispy as the fried version, but they'll still taste great with way less oil.
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FAQs About the Recipe
- → Can I use boxed macaroni and cheese?
Boxed mac and cheese works fine, though making it from scratch will give you much better taste.
- → What's the best type of breadcrumbs for this?
Go with Panko for the best crunch, but standard breadcrumbs will do the job too.
- → Can I make these ahead and freeze them?
You bet! Shape your balls, put them on a tray and freeze until solid. Then toss them in a freezer bag. When you're ready, fry them straight from frozen, just cook them about a minute longer.
- → What should I serve with these cheese balls?
They're great with marinara, ranch, spicy mayo, or even more cheese sauce if you're feeling extra hungry.
- → How do I stop my cheese balls from breaking during cooking?
Make sure your mac and cheese is cold and firm from the fridge, and really press those breadcrumbs in tight. Cook them in small batches so your oil stays hot enough.