Introduction

Fried Mac and Cheese Balls are a delightful twist on classic comfort food, combining creamy cheesy goodness with a crispy golden crust. Perfect as a party appetizer or a fun snack, these bite-sized treats are sure to please both kids and adults alike.

The image shows five round fried balls arranged on a white plate over a white marbled surface. Four balls are whole, with a crispy golden brown outer layer featuring a coarse bread crumb texture with small green herb flecks. One ball is split open in the front center, revealing a creamy, yellow-orange layer of cheesy mac and cheese filling inside with visible small pasta tubes and melted cheese strands stretching slightly. The whole scene has warm, inviting colors and a close-up view, emphasizing the crunchy outside and gooey inside of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
¼ cup milk
1 cup shredded Cheddar cheese
¾ cup pimento cheese spread
1 cup shredded Italian cheese blend
4 cups peanut oil for frying, or as needed
2 cups Italian seasoned bread crumbs
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
1 pinch cayenne pepper, or to taste
4 large eggs
3 tablespoons milk

Instructions

Step 1: Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the macaroni, return to a boil, and cook uncovered, stirring occasionally, until macaroni is firm to the bite, about 7 minutes. Drain well.
Step 2: While the macaroni is still hot, stir in the butter, ¼ cup milk, and the cheese packet from the macaroni and cheese mix. Mix in the shredded Cheddar cheese, pimento cheese spread, and Italian cheese blend until fully melted and combined.
Step 3: Transfer the macaroni and cheese mixture into a container and refrigerate until firm, about 4 hours.
Step 4: Line a baking sheet with parchment paper. Using a cookie scoop, form the chilled mac and cheese into balls and place them on the prepared baking sheet. Freeze for at least 2 hours.
Step 5: Heat peanut oil in a deep fryer or large saucepan to 350°F (175°C). In a shallow dish, whisk together the bread crumbs, paprika, chili powder, black pepper, sugar, salt, and cayenne pepper. In a separate bowl, beat the eggs with 3 tablespoons of milk.
Step 6: Remove the mac and cheese balls from the freezer. Dip each ball into the egg mixture, then dredge in the seasoned bread crumbs to coat completely.
Step 7: Fry the coated mac and cheese balls in hot oil in small batches until golden brown, about 3 to 5 minutes. Drain briefly on paper towels and serve hot.

Tips & Variations

For an extra crispy crust, double coat the mac and cheese balls by dipping again in egg and bread crumbs before frying.
Try adding finely chopped jalapeños to the cheese mixture for a spicy kick.
Use a mix of cheeses like mozzarella or pepper jack for different flavor profiles.
Vegetarian cooks can swap peanut oil for vegetable or canola oil if preferred.

Storage

Store any leftover fried mac and cheese balls in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 10–12 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Two stacked fried macaroni and cheese bites are shown against a white marbled surface. Each bite has a crispy, golden-brown crust with a rough texture and some herbs visible on the surface. Inside, the macaroni pasta is a creamy yellow color, soaked in melted cheese that looks gooey and smooth, with small bits of red, possibly bacon or ham, mixed in. The top bite is slightly broken, revealing the stretchy cheese inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mac and cheese balls ahead of time?

Yes, you can prepare and freeze the formed mac and cheese balls up to 1 month in advance. Fry them straight from the freezer without thawing for best results.

What can I use if I don’t have pimento cheese spread?

If you can’t find pimento cheese spread, you can substitute it with a mix of cream cheese and diced pimentos or use extra shredded cheddar for a similar flavor and texture.

Fried Mac and Cheese Balls Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

Crispy on the outside and creamy on the inside, these Fried Mac and Cheese Balls bring a delightful twist to classic comfort food. Made with a blend of cheeses and pimentos, coated in seasoned breadcrumbs, then deep-fried to golden perfection, they’re a perfect appetizer or snack for any occasion.

Author: Maya
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 6 hours 30 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Macaroni and Cheese Base

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
¼ cup milk
1 cup shredded Cheddar cheese
¾ cup pimento cheese spread
1 cup shredded Italian cheese blend

For Frying

4 cups peanut oil, or as needed for frying

Breading

2 cups Italian seasoned bread crumbs
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
1 pinch cayenne pepper, or to taste

Egg Wash

4 large eggs
3 tablespoons milk

Instructions

Prepare Macaroni: Fill a pot with lightly salted water and bring it to a rolling boil over high heat. Stir in macaroni and return to a boil. Cook uncovered, stirring occasionally, until macaroni is cooked through but still firm to the bite, about 7 minutes. Drain the macaroni.
Mix Cheese Base: While the macaroni is hot, stir in butter, ¼ cup milk, and the cheese packet from the macaroni and cheese package until melted and combined. Then add shredded Cheddar cheese, pimento cheese spread, and Italian cheese blend. Continue stirring until all cheeses are fully melted and incorporated.
Chill Mixture: Transfer the macaroni and cheese mixture into a container and refrigerate until firm, approximately 4 hours, to ensure it holds together during frying.
Form Balls and Freeze: Line a baking sheet with parchment paper. Remove the chilled macaroni mixture and scoop into balls using a cookie scoop. Place the balls on the baking sheet and freeze for at least 2 hours to firm up before breading.
Prepare Breading Station: Heat peanut oil in a deep fryer or large saucepan to 350°F (175°C) for frying. In a shallow dish, whisk together seasoned bread crumbs, paprika, chili powder, black pepper, sugar, salt, and cayenne pepper.
Coat Mac Balls: In a small bowl, beat the eggs with 3 tablespoons milk to create an egg wash. Remove the frozen mac and cheese balls, dip them first into the egg wash, then dredge thoroughly in the seasoned breadcrumb mixture, ensuring even coating.
Fry: Fry the mac and cheese balls in hot oil in small batches until golden brown, about 3 to 5 minutes per batch. Avoid overcrowding the pan to maintain oil temperature.
Drain and Serve: Remove the fried mac balls from the oil and drain briefly on paper towels to remove excess oil. Serve hot for best flavor and texture.

Notes

Freezing the mac and cheese balls before frying is crucial to help them hold their shape and avoid breaking during frying.
Use a deep-fry thermometer to maintain oil temperature at 350°F for even cooking and crispiness.
You can substitute Italian seasoned bread crumbs with plain breadcrumbs mixed with Italian herbs.
For a spicier kick, adjust cayenne pepper to taste or add hot sauce to the cheese mixture.
Peanut oil is recommended for frying due to its high smoke point and flavor neutrality; however, vegetable or canola oil can be used as alternatives.

Keywords: fried mac and cheese balls, fried appetizer, cheesy snacks, comfort food, deep-fried mac and cheese