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Fried Mac and Cheese Balls
Samantha Jones

Fried Mac and Cheese Balls

Golden, crispy mac and cheese balls filled with gooey cheddar and Gruyère. These baked indulgent bites offer a perfect balance of crunch and creamy cheese, ideal for snacking or parties. Serve with tangy dips or salads for added freshness.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 30 servings
Course: DINNER
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • Macaroni (small elbow or straight), cooked and drained - 400g (14 oz) (can replace with rotini for a twist; use gluten-free pasta if needed)
  • Cheddar cheese, shredded - 200g (7 oz) (sharp cheddar preferred; Swiss offers milder flavor)
  • Gruyère cheese, shredded - 100g (3 oz) (golden-sauce or fontina substitutes for creaminess)
  • Eggs, beaten - 2 large (use plant-based egg replacer if vegan)
  • Milk, whole - 125 ml (½ cup) (almond milk works for lactose-free version)
  • Breadcrumbs, plain - 200g (7 oz) (so-flaked flax for higher fiber; use panko for crunch)
  • Parmesan cheese, grated - 50g (1 oz) (reduces need for additional breadcrumbs)
  • Garlic powder - 1 tsp (5 ml) (fresh minced garlic keeps a sharper bite)
  • Onion powder - ½ tsp (2½ ml) (reduces onion aroma in vegan variation)
  • Black pepper - ½ tsp
  • Olive oil or neutral oil, for coating pans - enough (use avocado oil to keep smoke point high)
  • Vegetable oil, for frying - enough to submerge (can replace with canola or sunflower oil)

Method
 

  1. Cook macaroni until al dente, drain, and let cool for 5 minutes.
  2. Blend cheddar, Gruyère, garlic powder, onion powder, and black pepper into the cooled pasta.
  3. Stir in beaten eggs and milk until evenly combined, forming a sticky dough.
  4. Form mixture into 25-30 equal balls (1.5–2 tbsp each). Place on a baking sheet and freeze for 15 minutes.
  5. In a bowl, mix breadcrumbs with Parmesan. Coat each ball thoroughly in the mixture.
  6. Preheat oven to 190°C (375°F). Place balls on an oiled baking sheet. Bake for 12–15 minutes, until golden and bubbly. Let cool slightly before serving.

Notes

Use a food processor to blend cheese into pasta for smoother texture.
For frying, deep-fry at 180°C (350°F) for 3–4 minutes instead of baking, but adjust oil quantity accordingly.
Store leftovers in an airtight container at room temperature for 2 days or freeze unfried balls for up to 3 months.
Substitute Gruyère with mozzarella or provolone for a stretchier texture.
Toss baked balls in melted butter or hot sauce for extra flavor.