Fried Macaroni and Cheese Balls

Fried Macaroni and Cheese Balls

These grab-and-go bites are perfect for parties, because everyone loves mac and cheese.

Fried Macaroni and Cheese Balls
Yield: approximately 41⁄2 dozen balls
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  1. 5 tablespoons unsalted butter
  2. 41⁄4 cups all-purpose flour, divided
  3. 1 cup whole milk
  4. 6 cups shredded sharp Cheddar cheese, divided
  5. 4 cups cooked elbow macaroni
  6. 6 cups Italian-style bread crumbs, divided
  7. 1 cup grated Parmesan cheese
  8. 1⁄4 teaspoon ground red pepper, divided
  9. 4 large egg whites, beaten to stiff peaks
  10. Vegetable oil, for frying
  11. 1⁄4 teaspoon salt
  12. 4 large eggs, lightly beaten
  1. Line 2 baking sheets with parchment paper. Set aside.
  2. In a large skillet, melt butter over medium heat. Add 2 tablespoons flour; cook 2 minutes, stirring until smooth. Gradually add milk and 4 cups Cheddar, stirring to combine. Cook, stirring constantly, until cheese melts and mixture is smooth. Remove from heat. Add cooked pasta, stirring to combine.
  3. In a large bowl, combine remaining 2 cups Cheddar, 2 cups bread crumbs, 2 tablespoons flour, Parmesan, and 1⁄8 teaspoon red pepper. Fold in beaten egg whites. Add egg-white mixture to macaroni mixture, stirring to combine. Shape into 11⁄2-inch balls, and place on prepared pans. Freeze 15 minutes.
  4. In a medium Dutch oven, add oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°.
  5. In a shallow bowl, place remaining 4 cups bread crumbs. In another shallow bowl, combine remaining 4 cups flour, salt, and remaining 1⁄8 teaspoon red pepper. In a third shallow bowl, place eggs. Roll macaroni balls in flour mixture. Dip in egg; dredge in bread crumbs.
  6. Cook macaroni balls in batches until golden brown, 3 to 5 minutes, turning as needed. Let drain on paper towels. Serve immediately.
Taste of the South


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