Fried Mac and Cheese Balls Recipe

Macaroni and cheese: Pre-cooked and cooled, this forms the base of your balls.

Breadcrumbs: Used to coat the balls, giving them a crispy exterior.

Eggs: Beaten, these help the breadcrumbs stick to the balls.

Flour: The first coating layer, which helps the eggs adhere.

Salt and pepper: For seasoning the finished product.

Oil: Necessary for deep frying the balls to a golden brown.

When forming the mac and cheese balls, ensure they are tightly packed to prevent them from falling apart during frying. Chilling the balls in the refrigerator for about 30 minutes before coating them in flour, eggs, and breadcrumbs can help them hold their shape better.

• cooked macaroni and cheese - Substitute with cooked pasta with cheese sauce: If you don't have macaroni, any small pasta like penne or rotini with a creamy cheese sauce will work.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar crunchy texture to breadcrumbs.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and can give a crispier texture.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg; this works as a vegan binder.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the mac and cheese balls.

• flour - Substitute with cornstarch: Cornstarch can be used to coat the mac and cheese balls for a gluten-free option.

• flour - Substitute with almond flour: Almond flour can be used for a low-carb, gluten-free alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicy kick.

• oil - Substitute with air fryer: Using an air fryer can eliminate the need for oil, making the dish healthier.

• oil - Substitute with baking: Baking the mac and cheese balls in the oven can also reduce the need for frying oil.

• Allow the fried mac and cheese balls to cool completely at room temperature. This prevents condensation and sogginess when storing.

• Place the cooled balls on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step helps them maintain their shape and prevents sticking.

• Transfer the baking sheet to the freezer and let the balls freeze for about 1-2 hours, or until they are solid. This initial freezing step is crucial for preserving their texture.

• Once frozen, remove the balls from the baking sheet and place them in a freezer-safe airtight container or a zip-top freezer bag. Label the container or bag with the date to keep track of freshness.

• Store the fried mac and cheese balls in the freezer for up to 2 months. For best results, consume them within this timeframe to enjoy optimal flavor and texture.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen balls on a baking sheet lined with parchment paper.

• Bake the balls for 15-20 minutes, or until they are heated through and crispy on the outside. You can also reheat them in an air fryer at 375°F (190°C) for about 10-12 minutes for an extra crispy finish.

• If you prefer to reheat them in a deep fryer, heat the oil to 350°F (175°C) and fry the frozen balls for 3-4 minutes, or until golden brown and heated through. Be cautious of oil splatters when adding frozen items to hot oil.

• For storing in the refrigerator, place the cooled balls in an airtight container lined with paper towels to absorb excess moisture. They can be stored in the fridge for up to 3 days.

• To reheat refrigerated balls, preheat your oven to 375°F (190°C) and bake for 10-15 minutes, or until heated through. Alternatively, you can reheat them in an air fryer at 375°F (190°C) for about 8-10 minutes.

• Preheat your oven to 375°F (190°C). Place the fried mac and cheese balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 350°F (175°C) and cook the mac and cheese balls for about 5-7 minutes, shaking the basket halfway through.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the mac and cheese balls in the skillet and cook, turning occasionally, until they are heated through and have regained their crispy exterior.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the mac and cheese balls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through.

• For a toaster oven, preheat to 375°F (190°C). Place the mac and cheese balls on the rack or a baking sheet and heat for 10-12 minutes until warm and crispy.

• Deep fryer: Used to heat the oil to the precise temperature needed for frying the mac and cheese balls.

• Slotted spoon: Essential for removing the fried mac and cheese balls from the hot oil while allowing excess oil to drain off.

• Mixing bowl: Used for holding the beaten eggs, flour, and breadcrumbs during the coating process.

• Paper towels: Placed on a plate to drain the excess oil from the fried mac and cheese balls.

• Plate: Used to hold the mac and cheese balls before and after frying.

• Measuring cups: Necessary for measuring out the ingredients like breadcrumbs, flour, and cooked macaroni and cheese.

• Tongs: Useful for handling the mac and cheese balls during the coating process and for placing them in the hot oil.

• Thermometer: Helpful for ensuring the oil reaches and maintains the correct frying temperature of 350°F (175°C).

• Whisk: Used to beat the eggs until they are well combined.

• Tray: Can be used to arrange the coated mac and cheese balls before frying them in batches.

Prepare in advance: Make the mac and cheese a day ahead and refrigerate. This will make it easier to roll into balls.

Use a cookie scoop: For uniform mac and cheese balls, use a cookie scoop to portion out the mixture.

Set up a breading station: Arrange the flour, beaten eggs, and breadcrumbs in a line to streamline the coating process.

Freeze before frying: Freeze the mac and cheese balls for 15-20 minutes before frying to help them hold their shape.

Batch frying: Fry in small batches to maintain the oil temperature and ensure even cooking.