Game Day Fried Mac Cheese Balls (Printable Version)
Indulge in crispy-shelled, gooey-centered mac and cheese balls. An irresistible snack for any gathering, especially game day.
# What You’ll Need:
→ Mac and Cheese Base
01 - 2 cups elbow macaroni
02 - 4 cups shredded sharp cheddar cheese
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon paprika
→ Breading and Coating
09 - 2 cups all-purpose flour
10 - 3 large eggs
11 - 2 tablespoons milk
12 - 2 cups panko breadcrumbs
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
→ For Frying
16 - 2 quarts vegetable oil
# Directions:
01 - Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain thoroughly and set aside.
02 - In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in 2 cups of whole milk, stirring continuously until the sauce thickens, approximately 3 to 5 minutes.
03 - Remove the saucepan from the heat. Stir in 4 cups of shredded sharp cheddar cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika until the cheese is completely melted and the sauce is smooth and creamy.
04 - Add the cooked elbow macaroni to the prepared cheese sauce, mixing well to ensure all macaroni is coated. Transfer the mixture to a baking dish, spreading it evenly. Allow to cool to room temperature, then refrigerate for at least 2 hours, or until the mixture is very firm.
05 - Once chilled, scoop the mac and cheese mixture into approximately 1.5-inch diameter balls. Place the formed balls on a tray and freeze for an additional 30 minutes to firm them up further, which will aid in the breading process.
06 - Prepare three shallow bowls for breading. In the first bowl, place 2 cups of all-purpose flour. In the second bowl, whisk 3 large eggs with 2 tablespoons of milk to create an egg wash. In the third bowl, combine 2 cups of panko breadcrumbs, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of salt.
07 - Carefully roll each mac and cheese ball first in the flour, ensuring it is fully coated. Dip it into the egg wash, allowing any excess to drip off. Finally, thoroughly coat each ball in the seasoned panko breadcrumbs, pressing gently to adhere the crumbs.
08 - In a deep fryer or a heavy-bottomed pot, heat 2 quarts of vegetable oil to 350°F (175°C). Carefully fry the breaded mac and cheese balls in small batches for 3 to 4 minutes, turning as needed, until they are consistently golden brown and crispy on all sides.
09 - Using a slotted spoon, remove the fried mac and cheese balls from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot, accompanied by your favorite dipping sauce.
# Top Tips:
01 -
- They deliver that perfect crunch on the outside and an unbelievably creamy, cheesy center every single time.
- You'll feel like a culinary hero effortlessly satisfying every snack craving at your next gathering.
02 -
- Chilling the mac and cheese mixture thoroughly is the absolute secret to balls that hold their shape and don't fall apart in the hot oil.
- Panko breadcrumbs are truly essential here; using regular breadcrumbs just won't give you that signature shatteringly crisp exterior.
03 -
- When forming your balls, really compress the mac and cheese mixture tightly; this prevents them from breaking apart in the hot oil.
- For the crispiest results, ensure your oil maintains a steady 350°F (175°C); too cool and they'll be greasy, too hot and they'll burn before the inside warms through.