Creamy baked mac and cheese chilled, formed into balls, breaded, and deep-fried until golden and crispy outside with molten cheese inside.
Chill the baked mac and cheese for at least 2 hours (or overnight) before forming balls; cold mixture holds together better when fried. Oil temperature is critical: too cool and balls absorb oil and become greasy; too hot and exterior burns before cheese melts. Maintain 350°F throughout frying.
Bread the balls immediately before frying; wet coating prevents them from sliding apart in hot oil. For extra-crispy coating, double-bread: dip in egg, roll in breadcrumbs, dip in egg again, roll in breadcrumbs a second time.
Ingredients
Scale
Measurement units
- 1 pound elbow macaroni
- salt
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- whole milk (3 cups plus 2 tablespoons, divided)
- 2 cups sharp cheddar cheese
- 1 cup gruyere cheese
- cayenne pepper (pinch)
- black pepper (to taste)
- mac and cheese mixture
- eggs
- 2 cups panko breadcrumbs
- 2 quarts vegetable oil
- breaded mac and cheese balls
- fried mac and cheese balls
Ingredients
Scale
Measurement units
- 1 pound elbow macaroni
- salt
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- whole milk (3 cups plus 2 tablespoons, divided)
- 2 cups sharp cheddar cheese
- 1 cup gruyere cheese
- cayenne pepper (pinch)
- black pepper (to taste)
- mac and cheese mixture
- eggs
- 2 cups panko breadcrumbs
- 2 quarts vegetable oil
- breaded mac and cheese balls
- fried mac and cheese balls
Instructions
Make the mac and cheese base: Cook pasta and prepare cheese sauce
Bring large pot of salted water to a boil, then add elbow macaroni (1 pound) and cook until al dente, stirring occasionally.
Drain elbow macaroni (1 pound) in colander and set aside.
In the same pot, melt unsalted butter (4 tablespoons) over medium heat, then whisk in all-purpose flour (3 tablespoons) to form a roux, stirring constantly.
Gradually whisk in whole milk (3 cups), stirring to prevent lumps, until sauce thickens slightly.
Remove from heat and stir in sharp cheddar cheese (2 cups), shredded, gruyere cheese (1 cup), shredded, and a pinch of cayenne pepper until melted and smooth.
Fold cooked elbow macaroni (1 pound) into cheese sauce, then season with salt and black pepper to taste.
Equipment: Large pot, Colander, Whisk
Bake and chill the mixture
Transfer mac and cheese mixture, baked to a 9×13-inch baking dish, spread evenly, and bake at 350°F until the top is lightly golden and edges are set.
Remove from oven and let cool to room temperature, then cover and refrigerate for at least 2 hours until completely chilled and firm.
Equipment: 9×13-inch baking dish
Prepare breading station
In one shallow bowl, whisk together eggs and a splash of whole milk (2 tablespoons).
In another shallow bowl, combine panko breadcrumbs (2 cups) with salt and black pepper.
Equipment: Whisk
Form and bread the balls
Using an ice cream scoop or two spoons, form chilled mac and cheese mixture, chilled into 24 balls (about 2 tablespoons each), placing them on a parchment-lined tray.
Working with one ball at a time, dip into egg mixture, then roll in panko breadcrumbs, seasoned, pressing gently to coat evenly, and return to tray.
Deep-fry the balls
Heat vegetable oil (2 quarts) to 350°F in a heavy-bottomed pot or Dutch oven.
Carefully lower breaded balls into hot oil in batches (do not overcrowd), and fry until golden brown on all sides.
Using a slotted spoon, transfer fried balls to a paper towel-lined plate to drain excess oil.
Serve hot with marinara sauce or dipping sauce of choice.
Equipment: Heavy-bottomed pot or Dutch oven
Before you cook
Cook notes
- • Chill the baked mac and cheese for at least 2 hours (or overnight) before forming balls; cold mixture holds together better when fried.
- • Oil temperature is critical: too cool and balls absorb oil and become greasy; too hot and exterior burns before cheese melts. Maintain 350°F throughout frying.
- • Bread the balls immediately before frying; wet coating prevents them from sliding apart in hot oil.
- • For extra-crispy coating, double-bread: dip in egg, roll in breadcrumbs, dip in egg again, roll in breadcrumbs a second time.
- • Freeze formed but unfried balls on a parchment-lined tray for up to 3 weeks; fry from frozen, adding 1–2 minutes to cook time.
- • Serve with marinara sauce, ranch dressing, or spicy mayo for dipping.
- • Do not skip the resting step after baking; the mixture must cool and set completely to hold its shape.
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