Crispy Fried Mac and Cheese Balls with Muenster and Cheddar
These indulgent mac and cheese balls transform classic comfort food into crispy, bite-sized appetizers perfect for parties or game day. Creamy macaroni is enveloped in a rich cheese sauce made with Muenster and Cheddar, then chilled, formed into balls, and fried until golden. The contrast between the crunchy seasoned breadcrumb coating and the molten cheese center creates an irresistible texture. Best served hot when the cheese is still gooey inside.
Ingredients
- 1 pound macaroni, such as elbow pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 pound Muenster cheese, gratedmozzarella1:1mild
milder flavor
- 1 pound Cheddar cheese, grated
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground mustard
- 3 cups seasoned bread crumbspanko breadcrumbs1:1crispyadds gluten
add your own seasonings
- canola oil, for frying
- 2 extra-large eggs
- 2 tablespoons milk
- 1 dash salt
- 1 dash pepper
- 1 dash paprika
- 1 dash onion powder
- 1 dash garlic powder
Instructions
- 1
Prepare macaroni al dente according to package directions
- 2
Drain and rinse under cold water
- 3
Melt butter in a large pot
- 4
Add flour and whisk until smooth
- 5
Whisk in milk, stirring constantly until smooth and thickened
- 6
Remove from heat
- 7
Add cheeses and stir until melted and smooth
- 8
Season with salt, pepper, and mustard
- 9
Add macaroni to the cheese sauce and mix well
- 10
Pour into a baking pan and refrigerate covered for 2 hours
- 11
Using a small scoop, form small balls with the cold mixture
- 12
Place on parchment-lined baking sheets
- 13
Mix eggs, milk, and spices for egg wash
- 14
Pour seasoned bread crumbs into a bowl
- 15
Coat balls in egg mixture completely
- 16
Toss into crumbs and coat well
- 17
Fill pan one-third with canola oil
- 18
Heat to medium-high
- 19
Fry balls a few at a time for 3-5 minutes
- 20
Remove with slotted spoon and drain on paper towels
Tips
Freeze the formed balls before breading for a more even coating and easier handling
Make sure oil temperature is consistent to prevent soggy or burnt exteriors
Serve immediately while the cheese center is still molten for best experience
Good to Know
Refrigerate leftover balls for up to 3 days in airtight container
Can form and bread balls up to 1 day ahead, refrigerate until ready to fry
Serve immediately while hot with marinara sauce or ranch dressing
Common Mistakes
Don't skip chilling time or balls will fall apart during frying
Avoid overcrowding the pan which lowers oil temperature
Test oil temperature with a small piece before frying full batch
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, bake at 400F for 15-20 minutes until golden, though they won't be as crispy as fried versions.
What if my mixture is too soft to form balls?
Chill longer or add more breadcrumbs to the mixture to firm it up before shaping.
How long do these keep in the freezer?
Freeze uncooked breaded balls for up to 3 months, fry directly from frozen adding 1-2 minutes.