Mac and Cheese Balls
I love an easy-to-make, fun, and cheesy appetizer, and I have the perfect one for you: these mac and cheese balls; they are one of my all-time favorite finger foods. Classic comfort food is turned into a crispy bite-size snack perfect for any occasion. The best part? It only takes 20 minutes to prep these and 10 minutes to cook! This one is a must-try if you are looking for a crowd-pleasing appetizer.
This is the best way to use leftover mac and cheese: make cheesy balls and fry or bake them to golden perfection. My kids love it when I make these and get very excited when I include them in their lunch boxes. Whether I am making these for my kids or as an appetizer for a party, I know they will be a hit served with marinara sauce on the side or an array of aioli sauces; they always disappear fast!
Table of contents
These cheesy balls are filled with cheddar cheese and fried to a perfect crispy texture. This becomes the easiest recipe to make if you have leftover mac and cheese. You can make these cheesy bites that will impress everyone with minimal effort. They are crunchy on the outside and ooey-gooey on the inside. The breadcrumb topping makes these perfectly crispy, while every bite oozes with cheesy goodness.
Why you will love this recipe
- Use that leftover mac and cheese: Even though my family loves macaroni and cheese, I always make too much. I reuse it by making these mac and cheese balls. My kids love them even more than the macaroni the day before!
- It is so easy: I can make these cheese balls in minutes with just a few ingredients I usually have in my kitchen. They have to chill for a while before frying them, but that is when I prepare the oil and prepare my work surface.
- They can be anything I want: I have served them as appetizers for game day and parties, afterschool snacks for the kids, side dishes with grilled burgers, juicy meatloaf, and grilled steaks.
- They freeze well: They are easy to freeze in small baggies and thaw out for individual snacks or side dishes later.
What you will need
- Leftover mac and cheese – I use one pound of leftover mac and cheese from the night before. It has to be chilled for three to four hours before using it.
- Cheese – I highly recommend shredding your cheese and not using pre-shredded cheese. To make these extra delicious, I mix in cheddar and parmesan cheese.
- Egg mixture – I use eggs and milk as glue for dredging to hold the breadcrumbs on the cheese balls. This provides flavor and moisture.
- Panko breadcrumbs – I like panko breadcrumbs because they are lighter and airier, giving the cheese balls a crispier and crunchier texture. They also absorb less oil, so they will not become greasy or soggy.
How to make
Prep: First, I spread parchment paper on a baking sheet and mix the chilled mac and cheese in a large bowl with the shredded cheese until it is firm and easy to roll into balls. I whisk the eggs and milk in a medium, shallow bowl. I then pour the breadcrumbs into another shallow bowl.
Scoop: Now, I use an ice cream scoop to make 15 to 16 balls, depending on the size of the scoop.
Coat: I dip each ball into the egg wash before dredging it in the breadcrumbs to coat it evenly.
Chill: I place it on the prepared pan until all the balls are coated. They go into the fridge to chill for 30 minutes.
Fry: In the meantime, I heat vegetable oil in a large pot or deep fryer over medium-high heat until 350 degrees F. When the balls are ready, I fry them for four minutes each until they are golden brown and crispy. I work in batches, so they are not overcrowded.
Drain and serve: After they’re done cooking, I place them on a cooling rack with a paper towel under it to catch the excess oil. When they’re all finished and drained, serve them with a dip.
How to bake these:
While baking will not give them the same crispiness on the outside, they will end up similarly delicious. Follow the same steps above, but instead of frying, arrange them onto a baking sheet and cook in the preheated oven at 380 degrees F for about 20-30 minutes. However, the cooking time may vary, depending on how crispy you like them. Also, remember to flip them around every 10 minutes and ensure that all sides are browned evenly.
Expert tip
Getting the crispiest coating
The first thing to do is to make sure the coating is right. I use panko breadcrumbs because they are lighter and do not absorb as much oil. If using regular breadcrumbs or crushed crackers, try mixing in some panko. Do not use flour for this recipe. It will not work as well.
Most importantly, make sure the oil is hot enough. It has to be at least 350 degrees F. I use a candy thermometer to check. Next, do not overcrowd the pan. I only cook about four or five mac and cheese balls (depending on the size of the pan) at a time. Overcrowding will lower the oil temperature and cause the cheese balls to steam instead of fry.
More tips to consider
- Grate your own cheese. Manufacturers add wood pulp, or cellulose, to enhance the texture and prevent it from clumping. If you have to use pre-shredded, rinse it under cold water first. But pat it dry before using it.
- I use leftover mac and cheese. If making your own, refrigerate it for at least three hours before using it in this recipe.
- Don’t have a cookie scoop? Use your fingers! I won’t tell anyone.
- Want to make them into neat little squares? Press the macaroni into a plastic-wrapped square pan and cut it into squares. It’s easy peasy.
Recipe variations and add-ins:
- Add some heat: To make these spicy, I like to sprinkle 1/3 teaspoon of red pepper flakes in my mac and cheese filling.
- Bacon cheese balls: When I add chopped bacon to these mac and cheese balls, my family devours them. Be sure to pat the excess oil from the bacon to prevent too much grease.
- Other coatings: I have tried other coatings on these, like crushed potato chips, crackers, and even Doritos. My kids like the Nacho Cheese Doritos best.
- Different cheese: Another way to make these taste different is to use other cheeses. I like mozzarella, gouda, and pepper jack.
- Flavored mac and cheese: Who says it has to be regular mac and cheese? I have used buffalo mac and cheese, pumpkin mac and cheese, and gluten-free mac and cheese.
- Air Fry: You can also make these in the Air Fryer. Follow the recipe to make and refrigerate the balls, and then air fry at 380 degrees F for about 8 minutes, turning halfway.
Serving suggestions:
As an appetizer, these little cheese balls make a unique statement whether I serve them alone or with other snacks like crispy wings, fried mozzarella cheese sticks, a cheesy dip, or my sweet and savory rosemary baked brie, which is also a favorite. I like to stick toothpicks into the balls and serve them with a variety of dips and sauces, from ranch dressing to buffalo sauce or blue cheese dressing.
For a side dish, these cheesy little balls go with just about any entrée from chicken to seafood. I serve them with my oven-roasted mahi-mahi, which takes less than 30 minutes to make. But I can also pair it with baked chicken tenders, beef strips, shrimp, or this crispy firecracker chicken. These cheesy balls also pair well with Asian sauces, like Szechuan sauce or general Tso sauce.
How to store leftovers:
- Refrigerate: Leftovers can be stored in an airtight container in the fridge for three to four days. If I have quite a few, I layer parchment paper between them so they do not stick.
- Freezing: To keep them longer, I put them in plastic, then foil, and then in freezer bags to prevent them from getting freezer-burned. I use quart-sized baggies to take out just what I need as I need it. They will last for three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: For crispy mac and cheese balls, I reheat mine in the preheated air fryer at 350 degrees F for five minutes, shaking halfway through. Alternatively, they can be reheated in the oven at 350 degrees F for 10 to 15 minutes.
Frequently asked questions
They need to be thoroughly chilled before frying. Be sure to put them in the fridge and let them sit undisturbed for at least 30 minutes. Also, make sure the cheese filling is thick enough. Add some cornstarch slurry if the filling is too saucy or not thick enough. Mix a teaspoon of cornstarch with two teaspoons of water until thoroughly combined, and add the mixture to the cheese filling before coating the balls.
In my professional opinion, macaroni noodles are the best because they can hold a good amount of sauce inside them. However, others say cavatappi is the best because its ridges hold the cheese sauce better. That means every single bite is completely coated. It is also like a double elbow shape, so it has more curves to collect more heaps of cheese. However, I think the smaller, original macaroni is the best choice for this recipe.
These can be prepared ahead of time and frozen before cooking. Just flash-freeze them on a sheet pan and then put them in an airtight container wrapped in plastic. When you’re ready to cook them, there is no need to defrost them first. Just fry them for three to four minutes or until golden brown.
The most common reason is that the oil was not hot enough. Ensure the oil is 350 degrees F before putting the cheese balls in. If the oil is not hot enough, they will absorb it rather than fry in it. Also, do not overcrowd the pan, as this will lower the oil temperature. I like to keep a candy thermometer in my pan while cooking to prevent this.
More crowd-pleasing appetizers:
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Crispy Mac and Cheese Balls
Ingredients
- 1 pound leftover mac and cheese chilled
- 1 cup shredded cheddar cheese or more
- 1 cup shredded parmesan cheese or more
- 2 eggs
- 3 tablespoons milk
- 2 cups bread crumbs or panko bread crumbs
- Oil for frying
Instructions
- Refrigerate the mac and cheese for 3-4 hours before using it in this recipe.
- Add it to a large bowl, and stir the shredded cheddar and parmesan cheese. If the texture is still a bit runny, add more cheese of choice. The mac and cheese should be firm and consistent enough to roll into balls easily.
- In a medium shallow bowl, whisk together eggs and milk. In another bowl, add the bread crumbs and set them aside.
- Using an ice cream scoop, scoop and roll out about 15 balls. The number depends on the size of the balls.
- Next, dip each ball into the egg wash and then dredge it in breadcrumbs, coating evenly. Place the balls on a cutting board or baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
- Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat.
- Then, add the balls to the Dutch oven and cook for about 4 minutes until evenly golden and crispy. Work in batches.
- After that, transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce.
Video
Notes
Getting the crispiest coating
The first thing to do is to make sure the coating is right. I use panko breadcrumbs because they are lighter and do not absorb as much oil. If using regular breadcrumbs or crushed crackers, try mixing in some panko. Do not use flour for this recipe. It will not work as well. Most importantly, make sure the oil is hot enough. It has to be at least 350 degrees F. I use a candy thermometer to check. Next, do not overcrowd the pan. I only cook about four or five mac and cheese balls (depending on the size of the pan) at a time. Overcrowding will lower the oil temperature and cause the cheese balls to steam instead of fry.More tips to consider
- Grate your own cheese. Manufacturers add wood pulp, or cellulose, to enhance the texture and prevent it from clumping. If you have to use pre-shredded, rinse it under cold water first. But pat it dry before using it.
- I use leftover mac and cheese. If making your own, refrigerate it for at least three hours before using it in this recipe.
- Don’t have a cookie scoop? Use your fingers! I won’t tell anyone.
- Want to make them into neat little squares? Press the macaroni into a plastic-wrapped square pan and cut it into squares. It’s easy peasy.