How to Make Deep Fried Mac and Cheese Balls

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Golden crispy deep fried mac and cheese balls with melted cheese stretching from a bitten ball on a rustic wooden cutting board

I can’t believe how gloriously ridiculous these little fried parcels are. Imagine creamy, ultra-cheesy macaroni tucked inside a crackly golden shell — like a hug from your childhood, but louder and wearing a leather jacket. They’re perfect party food, hangover therapy, or a weekend experiment when you’re feeling mildly chaotic and very committed to cheese.

This recipe takes homemade mac and cheese (or good-quality leftovers), chills it until firm, rolls it into balls, coats them in panko and breadcrumbs, and fries them till they’re absurdly crunchy outside and molten inside. If you adore fried cheese, you might also like my Deep Fried Cheddar Cheese Balls for a simpler cousin of this recipe: Deep Fried Cheddar Cheese Balls.

Ingredients

  • 2 cups elbow macaroni, cooked al dente and drained
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 1 cup sharp cheddar, grated
  • 1/2 cup Gruyère or mozzarella, grated (for extra goo)
  • 1/4 tsp mustard powder
  • Salt & black pepper to taste
  • 2 cups panko breadcrumbs
  • 1 cup plain breadcrumbs
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour (for dredging)
  • Optional add-ins: 1/2 cup cooked bacon bits, 2 tbsp chopped chives, or a spoonful of sriracha for heat
  • Vegetable oil for frying (about 4 cups, or enough for a 3″–4″ deep pot)

Instructions

  1. Make the cheese sauce: In a saucepan over medium heat, melt the butter. Stir in 2 tbsp flour and cook 1 minute until bubbly. Slowly whisk in warm milk until smooth. Cook, stirring, until the sauce thickens — about 3–4 minutes.
  2. Cheese it up: Remove from heat and stir in the grated cheeses, mustard powder, and a generous pinch of salt and pepper. Taste: it should be punchy and cheesy because the coating will mute the flavor a little.
  3. Combine with pasta: Fold the sauce into the cooked macaroni. If using add-ins (bacon, chives), fold them in now. Spread the mac and cheese in a shallow tray, cover, and refrigerate until completely firm — at least 30 minutes, ideally 1 hour. This chilling step is the secret to tidy balls that don’t unravel when fried.
  4. Form the balls: Use a small scoop (about 1½ tablespoons) or a tablespoon to portion the mac and cheese, then roll gently between your palms into compact balls. Place on a baking sheet lined with parchment. Aim for 18–20 balls.
  5. Set up the dredging station: Put 1/2 cup flour in a bowl, beaten eggs in another, and mix panko + plain breadcrumbs in a third. For extra crunch, season the breadcrumbs with a pinch of paprika and salt.
  6. Coat: Dredge each chilled ball in flour, tap off excess, dunk into the egg, then roll thoroughly in the breadcrumbs to coat. For an extra strong shell, double-coat: repeat the egg and breadcrumb step. Return to the baking sheet and chill 15 minutes — this helps the coating adhere.
  7. Heat the oil: In a heavy-bottomed pot or Dutch oven, heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30 seconds.
  8. Fry in batches: Fry 3–4 balls at a time, careful not to overcrowd. Fry until deep golden, about 2–3 minutes, turning gently so they color evenly. Use a slotted spoon and transfer to a wire rack set over paper towel to drain. Keep warm in a low oven (200°F / 95°C) while you finish frying.
  9. Serve immediately: These are best hot and molten. Offer a dipping trio: sriracha mayo, honey mustard, or a tangy ranch. Watch their faces when they bite in — it’s delightful.

Tips & Notes

Use a dense, slightly dry mac and cheese. Freshly made but well-chilled works best; saucy mac straight from the stove will be too sloppy to shape. Leftover mac that’s not watery is also a superstar here.

For extra gooeyness, tuck a small cube of mozzarella into the center of each ball before coating. If you want a gluten-free version, use rice flour and GF panko.

Weird fact: the reason these turn into glorious molten interiors is science — cheese melts because its protein matrix (casein) relaxes and the fats liquefy. The breadcrumb shell traps the molten mix long enough for your first delicious, precarious bite.

Leftovers? Reheat in a 350°F oven on a rack so they crisp up again. They won’t be quite as molten, but they’ll still be dangerously snackable.