Irresistible Fried Mac and Cheese Balls: Crunchy, Cheesy, and Perfect For Parties
Party-ready snack meets gooey indulgence for a crowd-pleasing twist on comfort.
Fried Mac and Cheese Balls: The Ultimate Finger Food
Few snacks evoke nostalgic comfort and party delight quite like fried mac and cheese balls. This recipe takes the much-loved classic—creamy macaroni and cheese—and transforms it into bite-sized morsels wrapped in a crunchy potato chip crust, fried to golden perfection. A hint of pimiento and a kick of cayenne marry the cheesy decadence with Southern flair, making these treats an irresistible crowd-pleaser at any gathering.
Why You’ll Love Fried Mac and Cheese Balls
- Crispy on the outside: Thanks to a generous coating of crushed potato chips, every bite gives a deeply satisfying crunch.
- Melty, cheesy center: The inside stays irresistibly gooey, with sharp cheddar, Monterey Jack, and a hit of creamy milk.
- Bold pimiento flavor: Diced pimientos add a subtle tang and vibrant color, echoing Southern pimiento cheese spread.
- Perfect for parties: These bite-sized morsels are easy to make ahead and fry when ready to serve for guaranteed crowd appeal.
Ingredients at a Glance
To create the most flavorful fried mac and cheese balls, gather the following ingredients:
- 8 ounces elbow macaroni (or other short pasta)
- 2 tablespoons butter
- 1 1/4 cups milk (whole milk preferred)
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 jar (2 ounces) diced pimientos, drained
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 cups finely crushed potato chips (your favorite flavor)
- 2 cups all-purpose flour, divided
- 4 large eggs
- Vegetable oil, for frying
| Ingredient | Purpose |
|---|---|
| Pasta | Base texture |
| Cheddar, Monterey Jack | Cheesy, creamy flavor |
| Pimientos | Southern twist, tang |
| Potato Chips | Crunchy coating |
| Cayenne | Subtle heat |
Step-by-Step Instructions
1. Prepare Macaroni and Cheese Base
- Cook the macaroni: Boil pasta according to package instructions until just al dente. Drain and rinse under cool water to stop cooking.
- Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in 1 tablespoon of flour and cook for about 1 minute, until bubbly and smooth.
- Thicken with milk: Whisk in the milk and bring to a low boil. Stir frequently until the mixture thickens (about 3–4 minutes).
- Add the cheeses: Reduce heat to low. Stir in shredded cheddar and Monterey Jack until melted and smooth.
- Season and combine: Fold in the drained pimientos, salt, and cayenne pepper. Add the macaroni to the sauce and stir well; the mixture will be thick by design.
2. Chill the Mixture
- Spread to cool: Spread the cheesy macaroni mixture into a 13-by-9-inch baking pan. Cover tightly with plastic wrap.
- Refrigerate: Chill in the refrigerator for at least 2 hours (overnight is fine). This helps the mixture firm up for cleaner shaping.
3. Shape and Coat the Balls
- Scoop into balls: Use a medium ice cream scoop or your hands to portion the chilled mixture into 2-inch balls. Place on a parchment-lined baking sheet.
- Prepare coatings: Set up a dredging station with three bowls: one with the remaining flour, one with whisked eggs, and one with crushed potato chips.
- Coat each ball: Roll balls in flour (shake off excess), dip in egg (let excess drip off), and roll in crushed chips, pressing firmly to adhere.
- Return to tray: Place coated balls back onto the baking sheet.
4. Fry to Perfection
- Heat oil: Pour about 2 inches of vegetable oil into a large Dutch oven or heavy pot. Heat to 350°F.
- Fry in batches: Carefully lower 5–6 balls into the oil at a time. Fry for 4–5 minutes, turning gently, until golden brown all over and hot inside.
- Drain and serve: Remove with a slotted spoon. Drain on a paper towel-lined plate. Let cool for 2–3 minutes before serving.
Tip: Fried mac and cheese balls are best served fresh and hot—but see below for reheating and storage advice!
Expert Tips and Variations
- Chill for clean shaping: Don’t skip the chilling step—the mixture must be cold and firm to hold its spherical shape during coating and frying.
- Firm coating: Press the potato chip layer onto the balls with some force so it sticks and gives a bold crunch.
- Adjust heat: For more kick, increase cayenne or add a touch of hot sauce to the cheese mixture.
- Cheese swaps: Use pepper jack, smoked gouda, or parmesan for a twist on classic sharp cheddar flavors.
- Alternative coatings: Swap out potato chips for panko, crushed cheese crackers, or pretzels.
- Bake instead of fry: For a lighter option, bake the coated balls at 425°F for 15–20 minutes, flipping once halfway through.
What others are reading
What to Serve With Fried Mac and Cheese Balls
- Ranch dressing (recommended as a dip for its creamy tang)
- Spicy marinara sauce
- Honey mustard
- Jalapeño or chipotle aioli
- As part of a finger food platter with wings, veggies, and sliders
Storing, Freezing, and Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 400°F oven for 5–7 minutes or in an air fryer at 350°F for 5 minutes to restore crispness.
- Freeze after shaping and coating. Place in a single layer on a baking sheet, freeze solid, then store in a freezer bag for up to 2 months.
- Fry from frozen (no need to thaw); increase cook time by about 2 minutes.
Fried Mac and Cheese Balls Recipe Card
Fried Mac and Cheese Balls
Prep Time: 25 minutes
Chilling Time: 2 hours
Fry Time: 20 minutes
Servings: 20–24 balls
Ingredients:
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 1 1/4 cups whole milk
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 oz diced pimientos, drained
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 cups crushed potato chips
- 2 cups all-purpose flour, divided
- 4 large eggs
- Vegetable oil for frying
Instructions:
- Cook macaroni, drain, rinse, and set aside.
- In saucepan, melt butter and whisk in 1 tbsp flour; cook 1 minute.
- Whisk in milk; cook until thickened. Add cheddar, Monterey Jack, pimientos, salt, and cayenne. Mix to melt. Fold in macaroni.
- Spread mixture in pan; chill covered for at least 2 hours.
- Form into 2-inch balls. Dredge in flour, dip in eggs, roll firmly in potato chips.
- Heat oil to 350°F. Fry in batches for 4–5 minutes each, turning once. Drain. Serve hot.
Serving suggestion:
Serve with ranch or your favorite dipping sauce for extra flavor!
Common Questions About Fried Mac and Cheese Balls
How do I keep the balls from falling apart?
The key is to chill the macaroni mixture thoroughly and gently press the coating onto each ball. If it’s too soft to handle, chill longer before shaping and coating.
Can I use store-bought mac and cheese?
Yes, if you’re short on time, chilled leftover mac and cheese works. You’ll need to add extra cheese to help bind the mixture for firmer balls.
What is the best way to crush potato chips for the coating?
Place chips in a zip-top bag and roll with a rolling pin until fine. You want a sand-like texture for the best adhesion and crunch.
Can I make these in advance for a party?
Absolutely. Shape and coat the balls, then freeze them. Fry straight from frozen, adding a couple of minutes to the fry time for perfect texture.
Are there gluten-free alternatives for this recipe?
Use gluten-free flour and gluten-free potato chips as substitutes. Also, select a gluten-free pasta variety to complete the swap.
Nutrition Information
| Nutrient | Per Ball (Approximate) |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Fat | 9g |
| Carbohydrates | 12g |
| Sodium | 200mg |
Values will vary depending on coating thickness, cheese brands, and oil absorption.
Make It Your Own: Flavor Variations
- Bacon-lovers: Add crisp crumbled bacon to the mac and cheese before chilling for a smoky, savory punch.
- Buffalo style: Stir a few tablespoons of buffalo sauce into the cheese mixture, and dip finished balls in blue cheese dressing.
- Spicy jalapeño: Mince fresh jalapeño and add to the sauce for heat and zing.
- Herbaceous freshness: Sprinkle with freshly chopped chives or parsley after frying.
Tips for Success
- Keep your oil at the proper temperature (350°F); overheating will brown the coating too quickly, while cooler oil leads to sogginess.
- Fry in small batches to avoid lowering oil temperature.
- Drain well on paper towels to maintain maximum crispness.
- If making a large batch, keep fried balls warm on a wire rack in a 250°F oven until ready to serve.
Conclusion
Fried mac and cheese balls deliver unbeatable texture—crisp, cheesy, and decadent in every bite. With simple ingredients and clever tips, you can recreate this restaurant-worthy treat at home, tailored to your own flavor preferences and perfect for any occasion, whether hosting friends or just craving comfort food with a crispy twist.
References
- https://www.taketwotapas.com/fried-mac-and-cheese-balls/
- https://www.thepioneerwoman.com/food-cooking/recipes/a37246209/fried-mac-and-cheese-balls-recipe/
- https://www.thelittlekitchen.net/fried-mac-cheese-bites/
- https://www.eatthelove.com/fried-mac-cheese-bites/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g63349223/macaroni-and-cheese-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11497/macaroni-cheese/
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