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Take a bite of these ultra-crunchy balls with flowing, velvety macaroni and cheese inside. These tasty fried treats turn yesterday's mac and cheese into a mouthwatering starter that'll wow everyone. The mix of the golden crunchy shell and gooey middle creates total comfort food heaven.
I came up with this idea when trying to jazz up leftover mac and cheese for a Super Bowl gathering. When my buddies crunched into these little balls of yumminess, they couldn't stop smiling. Now I can't throw a party without making them.
Key Ingredients Breakdown
- Mac and Cheese: Go with leftovers that sat in the fridge overnight as they'll stay together much better.
- Extra Cheddar: Pick sharp for more punch in every bite; grate it fresh for smoother melting.
- Panko Breadcrumbs: Nothing beats these Japanese crumbs for the ultimate crispy coating.
- Eggs: They'll stick everything together and help make that golden outside.
- Oil: Grab canola or vegetable oil since they won't burn when frying at high heat.
- Seasonings: Don't forget salt and pepper, plus maybe toss in some garlic powder or paprika.
Making Flawless Cheesy Balls
- Set Everything Up:
- Get your dipping stuff lined up before you start. Put out three flat dishes: one with seasoned flour, one with beaten eggs and milk mixed, and one with seasoned panko. Have a parchment-lined tray ready for your finished balls.
- Fix Up Your Mix:
- Take cold mac and cheese straight from the fridge. Mix in some extra shredded cheddar while it's still cold. You'll want it firm enough to roll into shapes. If it feels too loose, stick it back in the fridge for half an hour.
- Shape Them Right:
- 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. Push firmly to pack everything tight with no air bubbles inside.
- Get The Coating Right:
- First roll each ball in flour until covered. Next dunk in egg mix, letting extra drip away. Finally roll in panko, gently pressing so it sticks well. Place on your ready tray. Do it twice for extra crunch if you want.
- Warm Up The Oil:
- Pour 3 inches of oil in a heavy pot. Heat to exactly 350°F, checking with a thermometer. Keep watching the temp as you cook. Oil that's too hot burns them; too cool makes them greasy.
- Fry Them Up:
- Lower balls carefully into hot oil with a slotted spoon. Cook just a few at once so they don't crowd each other. Fry until they turn deep gold all over, turning them for even cooking.
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Timing Is Everything
Let your finished balls rest on paper towels for just two minutes before serving. This quick break lets the outside get extra crispy while the inside reaches that perfect melty state.
Watch Your Heat
Getting the oil temp right makes all the difference. Too hot and you'll burn the outside while the middle stays cold. Too cool and they'll soak up too much oil. Keep checking with your thermometer and adjust the burner as needed.
Dipping Sauce Ideas
Offer different dips to make these balls even tastier. Try a spicy chipotle mayo for heat lovers, or go with classic marinara for familiar flavor. A sweet honey mustard works great too, or maybe whip up some garlic aioli for fancy flair.
My nonna would probably shake her head at deep-fried pasta, but even she couldn't turn down these golden balls of deliciousness. She always said good food brings folks together, and these definitely do just that.
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These mac and cheese balls show what's fun about playing around in the kitchen - taking something ordinary and turning it into something amazing. Every time I make them, I remember that some of the yummiest food comes from just trying something new and different.
Frequently Asked Questions
- → Can I freeze them before frying?
- Absolutely. Lay them flat on a tray to freeze, then transfer to a bag once hard. Cook straight from frozen and add 1-2 extra minutes.
- → What dips go well with these bites?
- Favorites include ranch, marinara, warm cheese sauce, or even a spicy aioli for extra kick.
- → Can I bake them instead of frying?
- Sure! Bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried ones but still yummy.
- → Why are mine falling apart?
- Cold, firm mac and cheese works best. Follow each breading step carefully, and if needed, double-coat for better sturdiness.
- → How long can I keep leftovers?
- They’re best fresh, but you can reheat them at 350°F for 5-10 minutes within two days of making them.