Piping hot, gooey and undeniably cheesy mac and cheese is good on its own. Rolled in bread crumbs, fried to a crisp golden exterior and served piping hot? Even better. Make these Deep-Fried Mac and Cheese Balls next time you're gathering friends or family and want a no-fail, delicious appetizer. Made with local Ontario milk and cheese, these Mac and Cheese are for all the dairy lovers out there!

Prep icon
PREP1 h
Prep icon
Cooking7 h
Prep icon
Ready in8 h

Ingredients

INGREDIENTS - MAC AND CHEESE

INGREDIENTS - FOR FRYING

Instructions

  1. Step
    Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 7 minutes or per package directions. Drain, rinse with cold water and set aside. Mix all the shredded cheese together and set aside as well.
  2. Step
    Melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking until bubbly. While whisking, add the milk and cream. Season with salt, garlic powder and cayenne pepper. Bring to a simmer and cook for 2 minutes.
  3. Step
    Remove from heat and mix in about half of your cheese. Fold in macaroni, then stir in the remaining cheese.
  4. Step
    Spread mac and cheese onto a parchment paper-lined rimmed baking sheet. Cover the top with plastic wrap immediately. Let it cool down for 15 minutes, then refrigerate for about 6 hours or overnight.
  5. Step
    Use a cookie scoop to spoon out about 3 tablespoons of the mixture at a time and shape into 2- to 3-inch balls.
  6. Step
    Whisk eggs with 4 tablespoons of milk. Roll the macaroni balls into the flour, then dip them into the egg mixture and after that coat in the bread crumbs.
  7. Step
    Place all the coated macaroni balls on a baking tray and place them in the freezer until they are all made and ready to fry.
  8. Step
    Heat the oil in a deep, heavy-bottomed pot to 360°F (180°C). Gently place 3 to 4 mac and cheese balls into the oil at a time and fry for 3-4 minutes per batch, until golden.
  9. Step
    Drain briefly on a paper towel lined plate. Serve hot and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe