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Take a bite into a crunchy golden ball that breaks open to show off gooey, cheesy mac inside. These tasty fried mac and cheese balls turn yesterday's comfort dish into a mouthwatering starter that always gets compliments. The mix of the crunchy outside and melty inside creates pure food heaven.
I came up with this idea when I needed something different for a sports viewing party. When friends bit into these crunchy cheese bombs, they couldn't stop smiling. Now I can't throw a get-together without making them.
Key Ingredients Breakdown
- Mac and Cheese: Use mac and cheese that's been in the fridge overnight as it sticks together much better.
- Extra Cheddar: Go for sharp cheddar to pack more flavor punch. Grate it yourself for smoother melting.
- Panko Breadcrumbs: This Japanese crumb type gives you the ultimate crunch factor.
- Eggs: You'll need fresh eggs to help everything stick and get that nice golden finish.
- Oil: Grab canola or vegetable oil since they can handle high heat without smoking.
- Seasonings: Don't forget salt and pepper to bring out flavors. Try adding some garlic powder or paprika too.
Making Fantastic Cheese Balls
- Set Up Your Workspace:
- Get everything lined up before you start. Put three shallow dishes in a row: one with seasoned flour, one with eggs beaten with a splash of milk, and one with seasoned panko. Put a parchment-lined tray at the end for your finished balls.
- Fix Your Mixture:
- Take cold mac and cheese from the fridge. Mix in extra grated cheddar while it's still cold. You should be able to shape it easily. If it feels too soft, pop it back in the fridge for half an hour.
- Shape Your Balls:
- Use an ice cream scoop or measuring cup to grab even amounts. Roll between your hands to make round balls about the size of golf balls. Squeeze firmly so they're packed tight with no air gaps.
- Coat Them Right:
- Roll each ball in flour until fully covered. Dunk in egg mix, letting extra drip away. Then roll in panko, pushing gently so crumbs stick well. Place on your tray. Do a second coating if you want extra crunch.
- Warm Your Oil:
- Pour 3 inches of oil into a heavy pot. Get it to exactly 350°F using a thermometer. Keep watching the temp as you cook. Oil that's too hot burns the outside; too cool makes greasy balls.
- Fry To Perfection:
- Carefully drop balls into hot oil using a slotted spoon. Cook just a few at once so they don't crowd each other. Fry until they turn deep golden, turning them to cook evenly.
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Timing Is Everything
Let your finished balls sit on paper towels for exactly two minutes before serving. This short break helps the outside get extra crispy while the inside reaches that perfect gooey state.
Watch Your Heat
Getting your oil temperature right makes all the difference. Too hot and you'll burn the coating before the middle warms up. Too cool and they'll soak up too much oil. Keep checking with your thermometer and adjust your burner as needed.
Dip Options
Pair your cheese balls with different dips to make them even better. Try a spicy chipotle mayo for heat lovers, or stick with classic marinara for a familiar taste. Sweet honey mustard works great too, or whip up a creamy garlic aioli for something fancy.
My nonna would probably look twice at the idea of deep-frying pasta, but even she couldn't turn down these golden balls of deliciousness. She always said good food brings folks together, and these little treats definitely do just that.
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These fried mac and cheese balls show what's fun about cooking creatively - taking something ordinary and turning it into something amazing. Whenever I make them, I remember that some of our favorite dishes come from just playing around and trying new things in the kitchen.
Frequently Asked Questions
- → Can these cheesy balls be frozen?
- Yep, freeze them before frying. Place on a tray until firm, then move to freezer bags. They last 2 months—just fry straight from frozen and add an extra couple of minutes to cook.
- → What are good dips for this snack?
- Top picks include marinara, ranch, cheese sauce, or a spicy aioli for some heat.
- → Can these be baked rather than fried?
- Sure, bake them at 400°F (200°C) for 15-20 minutes. Turn them halfway—though they won't be as crispy as the fried version.
- → Why won't my mac balls hold together?
- Cold, firm mac and cheese works better. Follow breading steps completely, and double-coat if needed to avoid falling apart.
- → How long can leftovers stay fresh?
- Best eaten right away, but within 2 days, reheat them in a 350°F oven for 5-10 minutes to refresh the crunch.