Hey there! So, let me tell you about these crispy fried mac and cheese balls. They’re basically happiness in a crunchy, cheesy form. The first time I made these was for a game night with some friends, and let me just say, they disappeared faster than you could say “cheesy goodness.” I’ve since made them part of our family gatherings (my brother insists on them every time), and they never fail to bring a smile to everyone’s face.
Why You’ll Love This
I make this when I crave something indulgent (or when I’ve had a tough day… or a great day… let’s just say any day is a good day for these). My family goes crazy for this because they combine two of life’s greatest pleasures: mac and cheese and fried snacks. And honestly, who can resist that crispy coating with a gooey center? Not me!
Ingredients
- 2 cups leftover mac and cheese (or fresh, cooled)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko if you like it extra crispy)
- Salt and pepper to taste
- 1/4 cup grated Parmesan (my grandma swore by adding a touch of aged cheddar)
- Oil for frying (vegetable or canola works just fine)
Directions
- First, roll that mac and cheese into balls. This is where I usually sneak a taste—quality control, you know?
- Set up your breading stations: flour, eggs, and breadcrumbs each in their own shallow dish.
- Roll each ball in flour, then dunk in egg, and finally coat with breadcrumbs. Trust me, it’s messy but fun!
- Heat your oil in a deep pan—around 350°F. You want enough so the balls can float and get all golden.
- Fry the balls in batches until they’re crispy and brown, about 3-4 minutes. Don’t worry if they look a bit weird at this stage—it always does!
- Let them drain on a paper towel. Sprinkle with Parmesan while they’re hot.
Notes
If your mac and cheese is too sticky, pop it in the fridge for a bit. It makes forming balls easier, I’ve found out the hard way.
Variations
Sometimes I add a bit of jalapeño for a kick. Tried adding bacon once, but maybe I overdid it because they fell apart. Lesson learned!
Equipment
If you don’t have a deep fryer, a sturdy pot works just fine. Just make sure to keep an eye on the oil temperature.
Storage Information
These can be stored in the fridge for a few days, though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a side of marinara sauce or ranch. My kids like a sprinkle of hot sauce on top (go figure).
Pro Tips
I once tried rushing the cooling step, and regretted it because the balls fell apart in the oil. Patience is key!
FAQ
Can I bake them instead of frying? Sure, just set your oven to 400°F. They’ll be a bit less crispy.
Can I use gluten-free flour? Absolutely! Just make sure your breadcrumbs are gluten-free too.