Super Bowl Fried Mac and Cheese Balls (Print Version)
Crispy golden balls of creamy mac and cheese—ideal for game day snacking and entertaining guests.
# What You Need:
→ Mac and Cheese
01 - 2 cups elbow macaroni
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - 1/2 cup mozzarella cheese, grated
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Breading
11 - 1 cup all-purpose flour
12 - 2 large eggs
13 - 2 tablespoons milk
14 - 2 cups panko breadcrumbs
15 - 1/2 teaspoon smoked paprika
→ Frying
16 - Vegetable oil for deep frying
# How to Make It:
01 - Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
02 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until fragrant.
03 - Gradually whisk in milk while stirring continuously. Cook for 2 to 3 minutes until the sauce thickens and coats the back of a spoon.
04 - Remove from heat. Stir in cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and black pepper until completely smooth and well combined.
05 - Combine the cheese sauce with cooked macaroni. Spread the mixture in a baking dish, allow to cool to room temperature, cover with plastic wrap, and refrigerate for at least 2 hours or until the mixture is firm enough to scoop.
06 - Using a small scoop or spoon, portion the chilled mac and cheese mixture into balls of approximately 2 tablespoons each. Place on a parchment-lined tray.
07 - Arrange three shallow bowls: Bowl 1 with all-purpose flour, Bowl 2 with beaten eggs mixed with 2 tablespoons milk, and Bowl 3 with panko breadcrumbs combined with smoked paprika.
08 - Working with one ball at a time, roll in flour to coat completely, then dip in the egg mixture, and finally coat thoroughly with the panko-paprika mixture. Place on a clean tray.
09 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350 degrees Fahrenheit.
10 - Working in batches to avoid overcrowding, carefully place breaded balls into the hot oil and fry for 2 to 3 minutes, turning occasionally until golden brown on all sides. Use a slotted spoon to remove and transfer to paper towels for draining.
11 - Transfer the fried mac and cheese balls to a serving platter while still warm. Serve immediately with desired dipping sauces.
# Expert Hints:
01 -
- The contrast between that shatteringly crisp exterior and the molten, cheesy interior creates a moment of pure bliss that will make you wonder why youve been eating mac and cheese with a fork all these years.
- These balls can be prepped entirely ahead of time and fried just before guests arrive, meaning youll actually enjoy your own party instead of being stuck in kitchen purgatory.
02 -
- If you try to rush the chilling process, youll end up with a frustrating, gooey mess that refuses to hold shape, a lesson I learned while making these for an impromptu gathering.
- Double-breading these balls creates a sturdier shell that prevents cheese leakage during frying, something I discovered after a spectacular oil splatter incident that nearly cost me an eyebrow.
03 -
- For the ultimate cheese pull, add 2 tablespoons of cream cheese to your sauce, a discovery made during a desperate substitution when I ran out of milk.
- Let the fried balls rest for exactly 3 minutes before serving, giving the molten center time to set slightly while the exterior stays perfectly crisp.