Super Bowl Fried Mac and Cheese Balls (Printable)
Golden, crispy mac and cheese balls with creamy centers and crunchy exterior. Ideal for game day entertaining.
# What You'll Need:
→ Mac and Cheese
01 - 2 cups elbow macaroni
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - 1/2 cup mozzarella cheese, grated
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ For Breading
11 - 1 cup all-purpose flour
12 - 2 large eggs
13 - 2 tablespoons milk
14 - 2 cups panko breadcrumbs
15 - 1/2 teaspoon smoked paprika
→ For Frying
16 - Vegetable oil for deep frying
# How To Make:
01 - Bring a pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package directions. Drain and set aside.
02 - In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1 minute to create a roux.
03 - Gradually whisk in milk while stirring to avoid lumps. Continue cooking for 2 to 3 minutes until the sauce thickens and coats the back of a spoon.
04 - Remove the saucepan from heat. Stir in grated cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper until completely smooth and well combined.
05 - Combine the cooked macaroni with the cheese sauce. Spread the mixture evenly in a baking dish. Allow to cool to room temperature, then cover and refrigerate for at least 2 hours until firm.
06 - Using a spoon or small ice cream scoop, form the chilled mac and cheese mixture into balls approximately 2 tablespoons each. Place on a parchment-lined tray.
07 - Arrange three shallow bowls: Bowl 1 with all-purpose flour, Bowl 2 with beaten eggs mixed with 2 tablespoons milk, and Bowl 3 with panko breadcrumbs combined with smoked paprika.
08 - Working with one ball at a time, roll in flour to coat completely, dip in the egg mixture, then roll in the panko-paprika mixture. Place breaded balls on a clean tray.
09 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350 degrees Fahrenheit. Use a thermometer to ensure accurate temperature.
10 - Working in batches to avoid overcrowding, carefully place breaded mac and cheese balls into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until golden brown on all sides.
11 - Remove fried balls with a slotted spoon and drain on paper towels. Serve immediately while hot with preferred dipping sauces.
# Expert Tips:
01 -
- The contrast between the molten, cheesy center and crunchy exterior creates a texture experience that beats any store-bought party snack.
- They can be prepped entirely ahead of time and quickly fried just before guests arrive, so you dont miss a single touchdown.
02 -
- Do NOT skip chilling the mac and cheese, or youll end up with a breading station disaster and misshapen balls that fall apart in the oil.
- Adding a splash of milk to the beaten eggs helps thin the mixture slightly, creating a better adherence for the breadcrumbs.
03 -
- Use cold mac and cheese straight from the refrigerator and work in small batches when breading, returning the rest to the fridge between batches.
- After breading all your balls, give them a second pass through the egg and breadcrumbs for an extra-thick, super-crunchy coating that wont crack during frying.