Crispy Macaroni and Cheese Balls

Crispy Macaroni and Cheese Balls
Staff Writer
Erika Monroe-Williams

The only thing better than macaroni and cheese is when it's served in bite-sized portions with a crisp, golden brown crunch. We think your kids will agree.

Click here to see 10 Back-to-School Recipes to Make Your Kids Happy

8
Servings
328
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups elbow macaroni pasta
  • 2 Tablespoons butter
  • 2 Tablespoons plus 3/4 cups all-purpose flour
  • 1 Cup milk
  • 1/2 Cup half-and-half
  • 1/4 Cup grated Gruyère cheese
  • 1/2 Cup grated sharp Cheddar cheese
  • 1/4 Cup grated Parmesan cheese
  • Pinch of cracked pepper
  • Pinch of nutmeg
  • Oil, for frying
  • 2 eggs, beaten
  • 1 Cup panko breadcrumbs, crushed to a fine consistency
  • 2 Teaspoons finely chopped parsley
  • Kosher salt, to taste

Directions

Bring a large pot of salted water to a boil. Add the macaroni and cook for 6-8 minutes or according to the package instructions. 

While the macaroni is cooking, melt the butter in a small saucepan. Slowly add the flour and whisk until fully incorporated. Cook the roux for 1-2 minutes, then slowly whisk in the milk and half-and-half. Cook for about 2 minutes, stirring occasionally, until slightly thickened. Remove from the heat and stir in the cheeses, 1 teaspoon of salt, the pepper, and nutmeg. Add the cooked macaroni and stir to combine.

Place in bowl in the refrigerator to chill for about an hour.

Remove from refrigerator and use a spoon to scoop the macaroni into 1 ½-inch balls. Place the balls on parchment paper or baking sheet.

Heat 2-3 inches of oil in a large skillet to 350 degrees. Create a dredging station by placing the flour, eggs, and breadcrumbs mixed with parsley and ½ teaspoon of salt in three separate balls. 

While the oil is heating, dip the macaroni and cheese balls through a dredging station, first in the flour, then the eggs, and then the breadcrumb mixture.

When you are finished dipping all the macaroni and cheese balls in the dredging station, place the balls into the hot oil to fry (work in shifts, making sure that they aren’t too crowded in oil) for about 2-3 minutes, until golden brown.

Nutritional Facts

Total Fat
8g
11%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
15mg
5%
Carbohydrate, by difference
53g
41%
Protein
11g
24%
Vitamin A, RAE
56µg
8%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
150mg
15%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
80µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
26mg
8%
Niacin
4mg
29%
Phosphorus, P
191mg
27%
Selenium, Se
22µg
40%
Sodium, Na
1407mg
94%
Thiamin
1mg
91%
Water
36g
1%
Zinc, Zn
1mg
13%

Macaroni and Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Macaroni and Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.