Fried Mac and Cheese Balls

Name: Fried Mac and Cheese Balls
Yield: 16
Ingredients: 2 cups uncooked elbow macaroni; 3 tablespoons Cabot Salted Butter; 1 tablespoon garlic, minced; 3 tablespoons King Arthur All-Purpose Flour; 1½ cups milk; 16 ounces Cabot Seriously Sharp Cheddar or Extra Sharp Cheddar, shredded (about 4 cups); Salt and pepper to taste; 2 eggs; 1 cup garlic and herb breadcrumbs; 1½ quarts canola oil; ¼ cup buffalo sauce; Blue cheese or Ranch dressing for dipping

Servings

16 servings, 2 balls each

These Fried Mac and Cheese Balls make the perfect appetizer, whether you’re entertaining a large crowd or having a more intimate gathering. While this recipe includes two major steps, making the macaroni and cheese and then making the fried macaroni balls, the results are totally worth the upfront effort. We know you’ll love this delicious twist on everyone’s favorite comfort food! Share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends.

Make the macaroni and cheese by boiling the uncooked pasta in salted water until tender, then drain and set aside. Meanwhile, melt the Cabot Salted Butter in a large pot over medium heat and whisk in the garlic, stirring until fragrant. Add the flour to the butter mixture, whisking until smooth.

Gradually pour the milk into the pot, whisking continuously until the mixture is smooth and thickened slightly. Add the Cabot Seriously Sharp Cheddar, stirring until smooth. Season with salt and pepper to taste.

Pour the cooked noodles into the pot and stir to coat. Transfer the mixture to casserole dish and let cool to room temperature. Cover dish and place in the fridge to cool completely, approximately 1 to 2 hours.

Once the mac and cheese is completely cooled, it’s time to make the fried mac and cheese balls! Heat the canola oil in a large, heavy bottom pot (or in a fryer to 375° F). Whisk the eggs in a shallow bowl and set aside. Pour the breadcrumbs in another shallow dish and set beside the eggs.

Scoop about 2 tablespoons of cold macaroni and cheese from the dish and use your hands to form into a tight ball. Roll the ball in the eggs to coat the macaroni and then transfer the ball to the breadcrumbs, rolling until completely coated. Place ball on a foil lined baking sheet and repeat with the remaining macaroni until all the balls are ready to be fried.

Place up to three balls at a time into the hot oil and cook until golden brown. Transfer to a paper towel lined plate. Feel free to enjoy these fried mac and cheese balls plain. However, we highly recommend drizzling them with buffalo sauce and dipping in blue cheese or ranch dressing!

For another delicious mac and cheese appetizer, try these Mac & Cheese Squares. Cabot is a cooperative of New England and New York farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on these fried mac and cheese balls, so please rate and review it when you have the chance!

Ingredients

For the Macaroni and Cheese:

2 cups uncooked elbow macaroni
3 tablespoons Cabot Salted Butter
1 tablespoon garlic, minced
3 tablespoons King Arthur All-Purpose Flour
1½ cups milk
16 ounces Cabot Seriously Sharp Cheddar or Extra Sharp Cheddar, shredded (about 4 cups)
Salt and pepper to taste

For the Fried Macaroni Balls:

2 eggs
1 cup garlic and herb breadcrumbs
1½ quarts canola oil
¼ cup buffalo sauce
Blue cheese or Ranch dressing for dipping

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Directions

To make the Macaroni and Cheese:

BOIL the uncooked pasta in salted water until tender. Drain and set aside.
MELT the butter and whisk in the garlic in a large pot over medium heat, stirring until fragrant. Add the flour to the butter mixture and cook while whisking for about 1 minute.
POUR the milk into the pot while whisking continuously, and cook until the mixture is smooth and thickened slightly. Add the cheese and stir until smooth. Season with salt and pepper to taste.
POUR the cooked noodles into the pot and stir to coat thoroughly. Transfer the mixture to a 7” x 11” (or similar size) casserole dish and let cool to room temperature. Cover dish and place in the fridge to cool completely, about 1 to 2 hours.

To make the Fried Macaroni Balls:

HEAT the canola oil in a large, heavy bottom pot or in a fryer to 375 degrees F.
WHISK the eggs in a shallow bowl and set aside. Pour the breadcrumbs in another shallow dish and set beside the eggs.
SCOOP about 2 tablespoons of cold macaroni and cheese from the dish and, using your hands, form into a tight ball. Roll the ball in the eggs, coating the macaroni. Transfer the ball to the breadcrumbs and roll until coated completely. Place the ball on a foil lined baking sheet and repeat with the remaining macaroni until all of the balls are ready to be fried.
PLACE the balls, up to 3 at a time, into the hot oil and cook until golden brown (about 1 to 2 minutes) then transfer to a towel lined plate.
DRIZZLE the fried macaroni balls with the buffalo sauce and dip in the blue cheese or ranch dressing. Enjoy!