Cooked macaroni, mozzarella and Parmesan are mixed with breadcrumbs and eggs, rolled into golf-ball-sized balls, and fried until golden. The outside is crisp and the inside is gooey with melted cheese. The recipe serves 4, takes 15 minutes of prep and 20 of cooking, and is ready in 35 minutes.
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The eggs and breadcrumbs hold the mixture together, so the balls keep their shape in the oil. Most of the work is in the shaping and the frying, and both can be broken up with a chill in between.
What Goes into the Mix
- Cooked macaroni (2 cups): cook it al dente so it holds its shape and texture when fried.
- Mozzarella (2 cups, shredded): the gooey, melty center, with a mild flavor.
- Parmesan (1 cup, grated): a sharp, nutty counterpoint to the mozzarella.
- Breadcrumbs (1 cup): they give the crisp outer layer. Panko makes it crunchier.
- Eggs (2 large): the binder that keeps the balls together while they fry.
- Garlic powder (1 teaspoon), onion powder (1 teaspoon), salt and pepper: the seasoning.
- Oil for frying: a neutral oil with a high smoke point, such as vegetable or canola, fries evenly and crisps well.
Getting the Crust Right
Mix everything in a large bowl until well combined, then form small balls about the size of a golf ball. Chilling them in the refrigerator for at least an hour firms up the mixture, so the balls are easier to handle and do not fall apart in the oil. If you are short on time, 20 to 30 minutes in the freezer works instead.
Oil at 350°F (175°C) is what you want. If it is too cool, the balls soak up oil and turn greasy instead of crisp, so a thermometer helps. Fry in batches for about 4 to 5 minutes, until golden brown, then lift them out with a slotted spoon and drain on paper towels.
Ways to Change Them
- Spicy: add diced jalapeños or crushed red pepper flakes to the mixture. Cooked bacon is another option.
- Different cheeses: Gruyère, Fontina or pepper jack can join the mozzarella and Parmesan.
- Herbs: chopped chives, parsley or basil add color and freshness.
- Other seasonings: paprika, oregano or a hint of cayenne.
- Mini: use less of the mixture for each ball to make bite-sized appetizers.
Dips and Sides
Serve them hot. Marinara gives a tangy contrast, ranch is creamy, and spicy aioli adds heat. Sweet and tangy barbecue sauce is another choice. A fresh salad or vegetable platter balances the richness, or you can go the other way with fries or onion rings for a shareable platter.
Make Ahead and Nutrition
The mixture can be mixed and chilled overnight, which makes the frying quicker the next day. The balls can also be formed and frozen before frying.
Per the recipe card, one serving is 4 balls and has 350 calories, 20 grams of fat (10 grams saturated), 30 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 15 grams of protein and 450 milligrams of sodium.
FAQ
Can I make the balls ahead of time?
Yes. Form them and chill them in the refrigerator for a few hours or overnight before frying. That also helps the flavors meld and makes frying easier. You can freeze them before frying too.
Can I serve them with something other than a dip?
Yes. A fresh salad or crispy fries turns them into a full meal, and marinara, ranch or spicy aioli all work as dips.
Can I store leftovers?
Keep them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or an air fryer to keep them crisp, rather than using the microwave.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Fried Mac and Cheese Balls
Ingredients
Instructions
In a large bowl, combine the cooked macaroni, mozzarella cheese, Parmesan cheese, breadcrumbs, eggs, garlic powder, onion powder, salt, and pepper.
Mix until everything is well combined.
Form the mixture into small balls, about the size of a golf ball.
Heat oil in a deep fryer or large pot over medium heat.
Fry the mac and cheese balls in batches until golden brown, about 4-5 minutes.
Remove with a slotted spoon and drain on paper towels.
Serve hot with your favorite dipping sauce.
Notes
For added flavor, you can mix in cooked bacon or jalapeños.
These can also be made ahead of time and frozen before frying.
Nutrition
| Serving Size | 4 balls |
|---|---|
| Calories | 350 calories |
| Sugar Content | 2g |
| Sodium Content | 450mg |
| Fat Content | 20g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 1g |
| Protein Content | 15g |
| Cholesterol Content | 100mg |