Fried Mac and Cheese Balls

Total Time:
12 hr 35 min
15 min
12 hr
20 min

6 servings


Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    I wil be making these this weekend 
    I used a 500gm pack of elbow macaroni and processed cheddar cheese. When I mixed the macaroni and cheeses with the sauce, I added just a few extra tablespoons of warmed milk. I refrigerated the mac and cheese mix for one hour and once deep fried, coupled with my recipe of simple Marinara sauce(olive oil, garlic, crushed tomatoes, dried oregano, basil, salt and black pepper - saute garlic in oil, add tomatoes and seasoning and simmer on low heat untill thick, the mac and cheese came out fantastic! My kids loved it! Made quite a few mac and cheese balls and froze them for later. Excellent recipe!
    So, this is the second time I've made these. It's just me so I freeze the balls and bread and fry them whenever I want to eat them. I totally ran out of eggs this afternoon so instead of using the egg wash to bread them I used Mayo and it makes the best difference ever. If your eating these your probly not concerned how fattening they are anyway so use the Mayo trust me.
    Amazing! They were a huge hit at my Christmas Party. I served them with marinara. I think it was plenty cheesy. I used Italian Breadcrumbs which made all the difference. Everyone loved them and asked the recipe. They were time consuming but it was worth it. I had a party of 15 over and one batch was plenty if you are having other appetizers.
    I made this recipe tonight for a late night snack with some left over macaroni and cheese we had from dinner earlier in the week. OMG it is so freaking good and tastes clean, not greasy like some restaurant versions : and its surprisingly simple, would be a great appetizer for parties :
    Awesome! Made them last night and can't wait to take them out of the freezer. Makes several mac and cheese balls. They are going to be amazing! :  
    Exactly like the fried mac and cheese at the cheesecake factory! These are dangerously good.
    These were actually made in heaven! I serve these up when we play cards! Awesome!
    I haven't made it yet, but when I do, I'm going to serve them on vodka sauce.
    These are so very yummy. Putting them in the fridge before shaping them is definitely the key. I didn't wait the full two hour and my first batch came out more like Mac and Cheese Patties instead of Balls. I also used velveta cheese instead of cheddar and it worked great. Very creamy. My kids are so excited when I make them.
    Have done this in my food truck for over a year now...they are a HUGE hit...i'd give you all a little bit of advice...for more creamy balls you don't need to add more cheese...just substitute 1/2 a pound of velveeta for the entire recipe (reduce each of the other cheeses by 1/4 lb) and believe it or not...instant creaminess...
    These are AWESOME!!! My husband absolutely loves them. The entire recipe makes a ton of macaroni balls so I froze them at the step just prior to breading and frying. They freeze really well.
    I was little concern about this recipe at first. I just finished making mac and cheese balls and waiting for them to be freeze overnight. However, I couldn't wait to taste them so, I baked some and they tasted amazing. I used 1 extra cup of milk and some extra chedder cheese.
    Definitely a big success. We invited two other families over...this recipe served 10 people and everyone got 4-8 balls each. Not terribly hard although slightly time consuming. Could have used MORE cheese, believe it or not, but the cheese loses its flavor and texture when frozen overnight, so maybe more would have helped make it gooey-er? Either way, we served it with alfredo and marinara sauce with a side salad and all was eaten. Feel free to spice these babies up, they're a little bland.
    the taste was delicious! however i wasn't thrilled with the fried balls - i made this with just as mac and cheese and it was very yummy!
    Made these for a party last year and everybody loved them, they didnt last 20 min. They were very easy to make and now I am getting calls to see if I am making them again this year.
    These are so good, they're probably illegal in most states!
    You can make them a little bigger if you want, more like Cheesecake Factory's.
    This was a real hit at my husband's birthday party. They are a lot of work, but well worth the effort that it requires. I will definitely make them again.
    Made them for a superbowl party. Lots of work but the end product was very good.
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