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Fried Mac and Cheese Balls

Crispy outside, molten cheese inside — these Fried Mac and Cheese Balls are the perfect comfort food, easy to make and deliciously satisfying.
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Prep Time 6 hours 20 minutes
Cook Time 15 minutes
Total Time 7 hours 15 minutes
Servings: 20 balls
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Mac and Cheese Base
  • 1 package 7.25 ounce package macaroni and cheese mix Use any boxed macaroni and cheese mix.
  • 2 tablespoons butter
  • 0.25 cup milk
  • 1 cup shredded Cheddar cheese
  • 0.75 cup pimento cheese spread Adds tang and creaminess.
  • 1 cup shredded Italian cheese blend
For Breading and Frying
  • 4 cups peanut oil for frying Or as needed.
  • 2 cups Italian seasoned bread crumbs For added flavor.
  • 0.5 teaspoon paprika
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon white sugar
  • 0.25 teaspoon salt
  • 1 pinch cayenne pepper Or to taste.
  • 4 large eggs
  • 3 tablespoons milk For the egg wash.

Method
 

Preparation
  1. Boil water in a pot with lightly salted water over high heat.
  2. Stir in macaroni and cook until al dente, about 7 minutes. Drain well.
  3. Stir in butter, 1/4 cup milk, and the cheese packet from the mac mix while the pasta is hot.
  4. Fold in shredded Cheddar, pimento cheese spread, and Italian cheese blend until fully melted and glossy.
  5. Transfer to a container and refrigerate until firm, about 4 hours.
  6. Scoop the mac mixture into balls with a cookie scoop, place on a baking sheet, and freeze for at least 2 hours.
Frying
  1. Heat oil in a deep fryer or large saucepan to 350°F (175°C).
  2. In a shallow dish, whisk bread crumbs with paprika, chili, pepper, sugar, salt, and cayenne.
  3. In a separate bowl, beat eggs with 3 tablespoons milk.
  4. Remove mac balls from the freezer and dip each ball in the egg wash, then dredge in seasoned crumbs.
  5. Fry in small batches until golden brown and crackling, about 3–5 minutes. Drain on paper towels.

Notes

For freezing, store uncooked balls coated in breadcrumbs for up to 3 months. Bake at 375°F when reheating to keep them crunchy.