Fried Macaroni and Cheese Balls

Fried Macaroni and Cheese Balls


1 lb elbow pasta
2 tbs butter
2 cups milk, warmed
2 tbs warmed milk, for egg wash
1 lb cheddar cheese, grated
1 lb smoked Gouda cheese, grated
2 large eggs
kosher salt and black pepper to taste
3 cups seasoned bread crumbs
vegetable oil for frying
marinara or Alfredo sauce for serving

This is a wonderful way to prepare macaroni and cheese as an appetizer. These mac and cheese balls are made with elbow pasta, cheddar and smoked Gouda cheese.

  • Cook pasta according to package directions.
  • Drain and rinse pasta under cold water to stop the  cooking.
  • In a large saucepan, using medium heat add the butter and flour and whisk to combine for about 2-3 minutes.
  • Whisk the warm milk into the flour mixture and whisk until all lumps disappear.
  • Cook until the sauce thickens, then remove from the heat.
  • Add the cheeses and stir to form a smooth mixture, then season with salt and pepper.
  • Add the cooked macaroni to the sauce pan and combine with the cheese sauce. Combine to coat well.
  • Pour the macaroni into a shallow pan, cover and refrigerate for at least 2 hours.
  • Once the macaroni mixture is totally chilled, using your hands or an ice cream scoop form the macaroni mixture into meatball sized balls and place then on a wax paper lined tray, cover and freeze the balls overnight.
  • Beat the eggs and 2 tbs of milk together to form an egg wash, and pour into a shallow bowl.
  • Place the bread crumbs into another bowl.
  • Remove the mac and cheese  balls from the freezer, then dip then one at a time dip them into the egg wash and then into the bread crumbs to coat them thoroughly. Remove any excess.
  • Place the balls back onto the tray and put back into the freezer until ready to fry.
  • In a large sauce pan or deep fryer, fill 1/2 full with vegetable oil and heat to 350 degrees.
  • Fry the balls in batches until golden brown and the center is heated. About  5 minutes.
  • Serve with dipping sauces of your choice.  




2 hr


5 min


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