Fried Macaroni and Cheese Balls with Ketchup Chip Coating
These crispy fried macaroni and cheese balls feature a creamy cheddar cheese sauce mixed with tender elbow macaroni, then formed into balls and coated with crushed ketchup chips and panko breadcrumbs. The make-ahead recipe requires chilling the mac and cheese mixture overnight and freezing the formed balls before frying, which helps them hold their shape perfectly. The result is a golden, crunchy exterior that gives way to molten cheesy pasta inside. Perfect as an appetizer for parties, game day snacking, or a fun twist on classic comfort food that both kids and adults will love.
Ingredients
- 1 ½ cups heavy cream
- 2 ¼ cups cheddar cheese, shredded, do not use frozen
- salt, to taste
- 1 package elbow macaroni, cooked and drained according to package directions
- 1 egg, beaten
- 1 3.5-ounce bag ketchup chips, crushedregular potato chips1:1
less unique flavor
- 1 cup panko crumbs, plainregular breadcrumbs1:1gluten-free
less crispy coating
- 4 cups canola oil, for frying
Instructions
- 1
Heat heavy cream in a large pan until it starts to bubble, watching carefully to prevent overflow
- 2
Slowly whisk shredded cheddar cheese into the bubbling cream and season with salt
- 3
Pour cheese sauce over cooked macaroni and mix very well
- 4
Spray a 9x13-inch pan with cooking spray and spread macaroni mixture in the pan
- 5
Chill for a minimum of four hours or overnight
- 6
Line a baking sheet with parchment paper
- 7
Remove macaroni and cheese from fridge and scoop into balls using an ice cream scoop
- 8
Place balls on prepared baking sheet and freeze for two hours
- 9
Place beaten egg in one bowl and mix crushed ketchup chips with panko crumbs in another bowl
- 10
Heat canola oil in a medium pot over medium-low heat until it reaches 350 degrees Fahrenheit
- 11
Remove balls from freezer and dip into egg, then into crumb mixture
- 12
Carefully drop into hot oil in batches and fry for three to four minutes until golden
- 13
Transfer to paper towel-lined plate
Tips
Don't skip the freezing step as it helps the balls maintain their shape during frying and prevents them from falling apart in the hot oil.
Watch the cream carefully while heating to prevent it from bubbling over, and add the cheese slowly while whisking to ensure a smooth sauce.
Use any size ice cream scoop depending on your preferred ball size, but keep them consistent for even cooking times.
Good to Know
Refrigerate leftover balls for up to 3 days. Reheat in oven at 350°F for best texture.
Can make mac and cheese mixture up to 2 days ahead. Form and freeze balls up to 1 month before frying.
Serve immediately while hot and crispy with marinara sauce, ranch dressing, or additional ketchup for dipping.
Common Mistakes
Don't skip the freezing step to avoid balls falling apart during frying
Keep oil temperature at 350°F to prevent greasy or undercooked coating
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
less crispy coating
General Alternatives
less unique flavor
FAQ
Can I bake these instead of frying?
Yes, bake at 400°F for 15-20 minutes, turning once. They won't be as crispy but will still be delicious.
How long do these keep in the freezer?
Formed balls can be frozen for up to 1 month before frying. Cooked balls can be frozen for 2-3 months.
What if I don't have ketchup chips?
Use regular potato chips or corn chips, but the unique tangy flavor will be different. You could add a pinch of paprika for color.