Crispy Mac & Cheese Balls
Description
These Crispy Mac & Cheese Balls are pure comfort in bite-sized form—rich, creamy, and packed with deep cheesy flavor, wrapped in a golden crust that stays perfectly crisp with every bite. The outside delivers a light, crunchy bite while the inside stays soft, warm, and decadently smooth with that classic mac and cheese richness and a satisfying cheese pull. Perfectly seasoned and full of flavor, they hit that sweet spot between comfort food and party snack that everyone ends up hovering around until they’re gone.
Ingredients
For the Mac & Cheese
For Coating
For Frying
Instructions
- Bring a pot of salted water to a boil and cook the macaroni until al dente. Drain and reserve about ¼ cup of pasta water before setting the pasta aside.
- In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant and lightly golden. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Reduce the heat to low and slowly pour in the heavy cream while whisking continuously until smooth. Let it simmer gently for a few minutes until slightly thickened.
- Add paprika, garlic powder, salt, pepper, and sugar. Stir well, then mix in parmesan and mozzarella cheese until fully melted and creamy.
- Add the cooked macaroni and toss until evenly coated in the sauce. If the mixture feels too thick, loosen it with a splash of reserved pasta water.
- Transfer the mac and cheese into a bowl and refrigerate until fully chilled and firm enough to shape.
- In a separate bowl, whisk together flour, paprika, garlic powder, salt, and pepper. Add water gradually to form a smooth, thick slurry.
- Scoop the chilled mac and cheese and roll into evenly sized balls.
- Dip each ball into the slurry, then roll thoroughly in panko breadcrumbs until fully coated.
- Heat oil over medium heat and fry the balls in batches until golden brown and crispy on all sides.
- Remove and drain on paper towels. Let cool slightly before serving. Enjoy warm for the best cheese pull.
Note
• Chill the mac and cheese thoroughly so the balls hold shape easily.
• Wet hands slightly when shaping to prevent sticking.
• Double coat in breadcrumbs for extra crunch if desired.
• Don’t overcrowd the pan while frying to keep oil temperature steady.
• These can be frozen after shaping and fried straight from frozen (add a little extra fry time).
