Okay, let’s talk about leftover mac and cheese. It sits in the fridge, looking a little sad, and you just know microwaving it will make it either oily or dry. There’s no in-between.
But I’m going to show you how to turn that leftover mac into something amazing. We’re talking about crispy, golden-brown balls of cheesy goodness that will make you want to make extra mac and cheese on purpose.
This is how you make the absolute best crispy fried mac and cheese balls. You can do this.
What You’ll Need
First things first, let’s get all our stuff together. Having everything ready before you start is a game-changer, trust me. It makes cooking feel less like a crazy race and more like, well, fun.
Here are the ingredients for the mac and cheese itself. The key is to make it a little thicker than you normally would, so it holds its shape.
| For the Mac and Cheese | Amount |
|---|---|
| Elbow Macaroni | 1 pound |
| Unsalted Butter | 6 Tablespoons |
| All-Purpose Flour | ½ cup |
| Whole Milk | 3 cups |
| Sharp Cheddar Cheese | 2 cups, shredded |
| Gruyère Cheese | 1 cup, shredded |
| Salt | 1½ teaspoons |
| Black Pepper | ½ teaspoon |
| Paprika | ½ teaspoon |
Now for the part that makes it crispy. This three-step breading process is the secret to a perfect crunch that doesn’t fall apart in the fryer.
| For the Breading Station | Amount |
|---|---|
| All-Purpose Flour | 1 cup |
| Large Eggs | 3 |
| Panko Breadcrumbs | 3 cups |
| Salt and Pepper | To taste |
And finally, what we need to get these things golden and delicious.
| For Frying | Amount |
|---|---|
| Canola or Vegetable Oil | 4-6 cups |
| Your Favorite Dipping Sauce | For serving |
A quick note on the cheese. I love the mix of sharp cheddar for that classic flavor and Gruyère for its amazing melting power. But you can totally use what you have. Monterey Jack, Colby, even a little smoked gouda would be great. Just make sure you shred it yourself—the pre-shredded kind has stuff on it to prevent clumping, and it just doesn’t melt as well.
Tools You’ll Need
You don’t need a bunch of fancy kitchen gadgets for this. You probably have everything already.
- Large Pot: For boiling the macaroni.
- Another Large Pot or Dutch Oven: For making the cheese sauce and frying. A heavy-bottomed one is best because it holds heat evenly.
- Whisk: To get that cheese sauce nice and smooth.
- Baking Sheet: A 9×13 inch pan is perfect for chilling the mac and cheese.
- Shallow Dishes: You’ll need three of these for your breading station (flour, eggs, breadcrumbs). Pie plates work great.
- Ice Cream Scoop: A medium-sized one (about 2 tablespoons) is my secret weapon for making perfectly uniform balls.
- Slotted Spoon or Spider Strainer: For safely getting the balls out of the hot oil.
- Wire Rack: For letting the cooked balls drain. This keeps them from getting soggy.
Let’s Make Some Mac and Cheese Balls
Alright, this is where the magic happens. We’re going to do this in a few main stages: making the mac, chilling and shaping, and then the final fry. Don’t rush it. The chilling part is super important.
Part 1: Making the Mac and Cheese Base
Step 1: Cook the pasta, but with a little trick. Bring a big pot of salted water to a boil and cook the elbow macaroni for about 1-2 minutes less than the package directions say. You want it slightly undercooked, or al dente, because it will cook a little more later. Drain it and set it aside.
Step 2: Start the cheese sauce. In your other big pot, melt the 6 tablespoons of butter over medium heat. Once it’s melted and bubbly, sprinkle in the ½ cup of flour and whisk it all together. Keep whisking for about a minute. It will look like a thick paste. This is called a “roux,” and it’s what will make our sauce thick and creamy.
Step 3: Slowly, and I mean slowly, start pouring in the 3 cups of whole milk while whisking constantly. If you dump it all in at once, you’ll get lumps. Add about a half-cup at a time, whisking until it’s smooth before adding more.
Step 4: Keep cooking the sauce over medium heat, stirring pretty often, until it thickens up. You’ll know it’s ready when it can coat the back of a spoon. This usually takes about 5-8 minutes.
Step 5: Time for the best part: the cheese. Turn the heat down to low and start adding your shredded cheddar and Gruyère a handful at a time. Stir until each handful is completely melted before adding the next. (Doing this off the heat prevents the sauce from getting greasy or stringy).
Step 6: Once all the cheese is melted and smooth, stir in the salt, pepper, and paprika. Give it a taste. Need more salt? Add it now. Then, dump your cooked macaroni into the cheese sauce and stir until every single noodle is coated.
Part 2: The All-Important Chill
Step 7: Spread the finished mac and cheese into your 9×13 inch baking pan in an even layer. Cover it with plastic wrap, pressing the wrap directly onto the surface of the mac and cheese. This stops a weird skin from forming on top.
Step 8: Put the whole pan in the refrigerator for at least 4 hours, but honestly, overnight is even better. This step is NOT optional. The mac and cheese needs to get completely firm and cold, otherwise you’ll have a melted mess when you try to fry it.
Part 3: Shaping and Breading
Step 9: Once the mac is completely chilled and firm, it’s time to set up your breading station. Get your three shallow dishes. Put the 1 cup of flour in the first one. In the second, crack your 3 eggs and beat them with a fork. In the third, put the 3 cups of panko breadcrumbs. Season the flour and breadcrumbs with a little salt and pepper.
Step 10: Use your ice cream scoop to portion out the cold mac and cheese. Roll each scoop between your hands to form a tight ball, about 1 ½ inches wide. Place the finished balls on a separate baking sheet lined with parchment paper.
Step 11: Now, let’s bread them. Take a ball, roll it in the flour until it’s coated, then dip it in the egg, letting any excess drip off. Finally, roll it in the panko breadcrumbs, pressing gently to make sure the crumbs stick all over. For an extra-crispy shell that won’t leak, I highly recommend a double dip: put it back in the egg, and then back in the panko one more time.
Step 12: Place the breaded balls back on the parchment-lined baking sheet. Once they’re all done, pop the whole sheet in the freezer for about 20-30 minutes. This helps the coating stick and makes them even less likely to fall apart when frying.
Part 4: Frying to Golden Perfection
Step 13: While the balls are in the freezer, get your oil ready. Pour about 2-3 inches of oil into your heavy-bottomed pot or Dutch oven. Heat it over medium-high heat until it reaches 350°F. (If you don’t have a thermometer, drop a single panko breadcrumb in. If it sizzles and turns golden brown in about 30 seconds, the oil is ready).
Step 14: Carefully place a few mac and cheese balls into the hot oil using your slotted spoon. Don’t crowd the pan! Frying about 4-5 at a time is perfect. Too many will drop the oil temperature and make them greasy.
Step 15: Fry them for about 3-4 minutes, turning them gently, until they are deep golden brown and crispy on all sides.
Step 16: Use your slotted spoon to remove the balls from the oil and place them on a wire rack to drain. Immediately sprinkle them with a little extra salt. Let them cool for a few minutes before you dive in—that cheese inside is like lava. Serve them hot with your favorite dipping sauce.
Pro Tips from My Kitchen
I’ve made these a million times, and I’ve made all the mistakes so you don’t have to. Here are a few things that really make a difference.
- Cold is Key: I know I’ve said it a bunch, but I can’t say it enough. The mac and cheese must be refrigerator-cold. Like, firm to the touch. If you try to scoop and roll it while it’s even slightly warm, it will be a sticky nightmare. Chilling is what makes this whole recipe work.
- The Double Breading Method: Don’t skip the double dip in the egg and panko. That second layer of breading creates a super strong, crunchy crust. It’s your insurance policy against a “cheese blowout,” where the melted cheese bursts through the side while frying.
- Oil Temperature Matters: If your oil is too cold, the balls will absorb a ton of it and become heavy and greasy. If it’s too hot, the outside will burn before the inside gets hot and melty. 350°F is the sweet spot. If you’re frying in batches, give the oil a minute or two to come back up to temperature between each batch.
Substitutions and Fun Variations
This recipe is a great starting point, but it’s really fun to play with.
- Cheese Swaps: Feel free to mix up the cheeses. Pepper Jack would add a nice kick. Smoked Gouda would give it a deep, smoky flavor. A little bit of cream cheese in the sauce will make it extra rich.
- Add-Ins: Before you chill the mac and cheese, you can stir in some fun extras. Crispy bacon bits, finely diced jalapeños, chopped chives, or even some pulled pork would be incredible.
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for some heat. You can also add some smoked paprika or garlic powder to the breadcrumbs for more flavor.
Make-Ahead and Storage Tips
These are perfect for parties because you can do most of the work ahead of time.
To Make Ahead: You can make and bread the balls completely, then arrange them in a single layer on a baking sheet and freeze them solid. Once they’re frozen, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. You can fry them directly from frozen; just add an extra minute or two to the cooking time.
Leftovers and Storage: If you somehow have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To Reheat: The best way to get them crispy again is in an air fryer or an oven. Preheat to 375°F and bake for about 8-10 minutes, until they’re hot and re-crisped. I wouldn’t recommend the microwave—it will make the breading soft and soggy.
Frequently Asked Questions
Q1. Why did my mac and cheese balls fall apart in the fryer?
Ans: This usually happens for two reasons: the mac and cheese wasn’t cold enough, or the oil wasn’t hot enough. Make sure the mac is chilled solid and your oil is sizzling at 350°F.
Q2. Can I bake these instead of frying them?
Ans: You can, but they won’t be quite as crispy. To bake them, preheat your oven to 400°F. Place the breaded balls on a wire rack set on a baking sheet and spray them generously with cooking spray. Bake for 20-25 minutes, flipping them halfway through, until golden brown.
Q3. What’s the best dipping sauce for these?
Ans: Marinara sauce is a classic choice! But they’re also amazing with ranch dressing, sriracha mayo, or a good barbecue sauce.
Q4. My cheese sauce was lumpy. What did I do wrong?
Ans: Lumps usually happen when you add the milk to the butter and flour mixture too quickly. The trick is to add it in a slow, steady stream while whisking like crazy.
Wrapping Up
There you have it. It might seem like a lot of steps, but it’s actually pretty simple. You make some mac and cheese, you chill it, you roll it, and you fry it. The result is so much more than just leftovers.
It’s a perfect party snack, a game-day winner, or just a fun thing to make on a rainy afternoon. The crunch of the outside followed by that warm, gooey, cheesy center is just one of the best things ever.
So give it a try! And when you do, come back and leave a comment. Tell me how they turned out, if you tried any fun variations, or if you have any questions. I’d love to hear about it.
