Description
Crispy and creamy fried mac and cheese balls that make a perfect appetizer or snack. These golden bites are coated in panko breadcrumbs and fried until crunchy on the outside while remaining gooey inside. They can also be air fried or baked for a healthier twist.
Ingredients
Scale
Main Ingredients
- 3 cups macaroni and cheese, refrigerated at least 4 hours
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 2 cups vegetable oil
Instructions
- Shape the balls: Scoop out a spoonful of mac and cheese using a cookie scoop and shape into a 1.5-inch ball. Repeat until all mac and cheese is used.
- Coat the balls: Place beaten egg into one bowl and panko breadcrumbs into another. Dip each mac and cheese ball into the egg, then dredge thoroughly in panko to fully coat.
- Heat the oil: Heat vegetable oil in a medium saucepan over medium-high heat until shimmering and sizzling hot, about 4 minutes.
- Fry the balls: Carefully add about 4-5 mac and cheese balls to the hot oil (fry in batches). Fry each batch until golden and crispy on all sides, approximately 4 minutes.
- Drain excess oil: Remove fried balls with a slotted spoon and transfer to a plate lined with paper towels to soak up excess oil.
- Serve: Serve the mac and cheese balls hot for the best crispy and creamy experience.
Notes
- Freezing: Arrange uncooked mac and cheese balls in a single layer on parchment-lined baking sheet and freeze for 1 hour. Transfer to an airtight container and keep frozen for up to 3 months. Deep fry directly from frozen.
- Air Frying: Spray assembled balls lightly with cooking spray oil and place in an air fryer basket in a single layer. Air fry at 350 F for 15 minutes until crispy, working in batches if needed.
- Baking: Place assembled balls on a parchment or silicone-lined baking sheet and bake in a preheated 350 F oven for 20-30 minutes until crispy. Rotate every 5-10 minutes for even cooking.
