Crispy Fried Mac and Cheese Balls at Home

Fried mac and cheese balls are a modern twist on classic mac and cheese. These deep-fried appetizers are made from chilled macaroni and cheese, formed into balls, breaded, and fried until crispy outside with a gooey, cheesy center.

You can serve them as a quick snack for movie night or at a weekend get-together. They are vegan, healthy, and easy to make. You simply roll leftover mac and cheese into balls, coat them in breadcrumbs, and fry until beautifully golden.

Fried mac and cheese balls pair wonderfully with a creamy ranch dip, spicy sriracha mayo, or a tangy barbecue sauce to balance out the richness. They also go hand in hand with hearty dishes like grilled chicken wings or a fresh Caesar salad.  

For a more complete meal, the dish can be enjoyed alongside tomato soup, a warm bacon and potato salad, or some loaded fries for an indulgent treat. For drinks, pair it with an ice-cold craft beer or a refreshing lemon iced tea. Both bring out the cheesy goodness while cutting through the crisp fried coating.

Here’s how to make fried mac and cheese balls:

Crispy on the outside, creamy and cheesy on the inside, these fried mac and cheese balls are an easy, affordable appetizer made from simple pantry staples.

• Servings: 4–6 (about 18 balls)
• Prep time: 25 minutes
• Cook time: 10 minutes
• Total time: 35 minutes (plus chilling)
• Calories: ~180 per ball
• Cuisine: American
• Course: Appetizer / Snack

Ingredients

• 2 cups cooked macaroni (elbow pasta works best)
• 1 ½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ¾ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika (optional)

For breading:

• ½ cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (plain or panko)

For frying:

• Vegetable oil, enough for deep frying

Instructions

1. Make the cheese base
   In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until smooth. Slowly add the milk while whisking to avoid lumps. Cook until thick, about 2–3 minutes.
2. Add cheese and seasoning
   Lower the heat and stir in cheddar, mozzarella, salt, pepper, garlic powder, and paprika. Stir until fully melted and smooth.
3. Combine with pasta
   Add cooked macaroni to the cheese sauce and mix until evenly coated.
4. Chill for firmness (critical step)
   Transfer the mixture to a shallow dish, spread evenly, and refrigerate for at least 1 hour. This ensures the balls hold their shape and stay creamy inside.
5. Form the balls
   Scoop about 1½ tablespoons of the chilled mixture and roll into balls. Place on a tray.
6. Bread the balls
   Roll each ball in flour, dip in beaten eggs, then coat fully with breadcrumbs. Press gently so the coating sticks.
7. Fry
   Heat oil to 350°F (175°C). Fry in small batches for 2–3 minutes, turning once, until golden brown.
8. Drain and serve
   Remove and drain on paper towels. Serve hot.

Nutrition (per ball, approx.)

• Calories: 180
• Protein: 6 g
• Fat: 11 g
• Saturated fat: 5 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 260 mg

Notes

• Chill time is essential for perfect shape and creamy centers
• Mozzarella adds stretch, cheddar adds flavor. Don’t skip either
• Can be prepared and breaded 1 day ahead, then fried when needed
• Freeze breaded balls (uncooked) for up to 1 month
• If the balls fall apart while frying, this means the mixture wasn’t chilled long enough or the oil temperature is too low. Thin breadcrumb coating is also a reason. (double-coat if needed)