How to Make Fried Mac and Cheese Sticks
Fried Mac and Cheese Balls are a restaurant favorite you can make even better at home. Homemade macaroni and cheese is coated with a crispy panko breading and fried, taking this comfort food favorite up a notch.
Fried Mac and Cheese Balls Recipe
I'm not sure whose idea it was originally, to make fried macaroni and cheese but, without a doubt, it's an indulgence that's fun to make and eat. Most often, my kiddos order these when dining out but, imagine their delight when I began making them at home. Using my own homemade macaroni and cheese, of course. That was one of those moments, I got Mom brownie points.
Helpful Tips for Making Mac and Cheese Balls
- I use the recipe for either my double cheddar macaroni and cheese or twisted macaroni and cheese to make this dish.
- The key to making this dish is, the macaroni and cheese needs to be fully baked, cooled and thoroughly chilled. This is necessary for the balls to hold together when frying. Don't skip it.
- It's best to use a non-flavored oil to fry these balls. Either vegetable, canola or peanut oil.
- When frying, keep the oil around 350°F. Fry just until the panko breading is crispy and golden.
- There's no wrong size to make these mac and cheese balls, it all comes down to the size of the scoop that you use. For a bite size appetizer version, roll them meatball size. Snack size, a 2 ounce scoop works well. As a side dish, use a 4 ounce scoop, the most typical size used for scooping ice cream. Just know, when you change the size, the recipe yield could be more or less than stated.
Other Macaroni and Cheese Recipes to Try
There's no shortage of classic macaroni and cheese recipes to make. A few variations you may like to try:
- Macaroni and Cheese Pie
- Bacon Macaroni and Cheese Muffins
- Crab Macaroni and Cheese
- Macaroni and Cheese Pizza from The Gunny Sack
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Helpful Kitchen Items:
- Whisks
- Dutch Oven
- Stainless Steel Spider
- Breading Set
Fried Mac and Cheese Balls
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: fried-mac-and-cheese-balls, macaroni-and-cheese
Servings: 32 servings
Calories: 244 kcal
- 1 recipe double cheddar macaroni and cheese baked, cooled and chilled
- 2 ½ cups panko bread crumbs
- ½ cup grated Parmesan cheese
- 1 tsp granulated garlic or garlic powder
- 1 tsp onion powder
- 3 large eggs
- ¼ cup milk
- ½ tsp salt
- ½ tsp black pepper
- few dashes hot sauce optional
- 1 cup all purpose flour
- green onion, chives or parsley for garnishing
- vegetable, canola or peanut oil for frying
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Make macaroni and cheese, cool and chill overnight.
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Use a medium-size ice cream scoop to divide cold macaroni and cheese into balls. Place onto a pan and keep chilled.
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Prepare the dredging station:
First dish: All purpose flour.
Second dish: Whisk together eggs. salt, pepper and hot sauce for the egg wash.
Third dish: Whisk together panko, Parmesan, garlic and onion powders.
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To coat: Lightly dust each ball with flour, then dip into egg wash, roll in panko. Roll into a ball. Repeat until all are coated. (It's handy to have nearby a large baking pan to place breaded mac and cheese balls on until frying.)
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To fry: Heat oil in a deep pot or dutch oven to 350-360°F. Fry mac and cheese balls in batches for around 2-3 minutes, until golden, turning as needed for even browning. Keep oil around 350°F. Remove with slotted spoon to paper towels to drain.
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Serve immediately garnished with green onion, chives or parsley.
- I use the recipe for either my double cheddar macaroni and cheese or twisted macaroni and cheese to make this dish.
- The key to making this dish is, the macaroni and cheese needs to be fully baked, cooled and thoroughly chilled. This is necessary for the balls to hold together.
- It's best to use a non flavored oil to fry these balls. Either vegetable, canola or peanut oil.
- When frying, keep the oil around 350°F frying just until the panko breading is crispy and golden.
- There's no wrong size to make these mac and cheese balls. It all depends on the size scoop you use. For a bite size version, roll them meatball size. For an appetizer, a 2 ounce scoop works well. As a side dish, use a 4 ounce scoop, the most typical size for a scoop of ice cream. Just know, the yield could be more or less.
Serving: 1 serving | Calories: 244 kcal | Carbohydrates: 21 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 47 mg | Sodium: 327 mg | Potassium: 100 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 392 IU | Vitamin C: 1 mg | Calcium: 206 mg | Iron: 1 mg
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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How to Make Fried Mac and Cheese Sticks
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