Mac and cheese balls are crispy on the outside and creamy and cheesy on the inside — the ultimate comfort-food bite. They’re an easy, crowd-pleasing appetizer and a fantastic way to use up leftover macaroni and cheese.
These homemade mac and cheese balls are far better than the typical restaurant version. Small, portable, and utterly cheesy, they transform leftover mac and cheese into golden, crunchy morsels with a molten center.
Picture scoops of chilled mac and cheese formed into balls, coated in Panko, and deep-fried until crisp and golden while remaining warm and gooey inside. They disappear fast at parties for good reason.
If you love fried and cheesy appetizers, these will be a favorite. They pair well with many dips and make a delicious addition to any appetizer spread.
See the recipe card below for full ingredient amounts and complete instructions.
Ingredient Notes
Macaroni and Cheese — Use chilled, fully set macaroni and cheese. A stovetop or baked version works; leftovers are perfect.
Panko — Panko gives a light, extra-crispy crust, but you can substitute regular breadcrumbs, crushed crackers, or crushed potato chips. Mix in crumbled bacon or extra seasonings for more flavor.
With ingredients ready, let’s make some mac and cheese balls!
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How To Make Fried Mac and Cheese Balls
- Combine chilled mac and cheese with a cup of shredded cheese and season with salt and pepper to taste.
- Scoop the mixture into 1.5-inch balls and place them on a parchment-lined baking sheet.
- Freeze the balls for 15 minutes so they hold their shape during coating and frying.
- Beat two eggs with a splash of water for an egg wash. Place Panko in a separate bowl.
- Dip each frozen ball in the egg wash, then fully coat in Panko. Return coated balls to the baking sheet and chill again briefly while you heat the oil.
- Heat oil to about 375°F (it will drop slightly when you add the frozen balls). Fry 3–4 at a time for 2 minutes or until golden brown. Drain on paper towels and serve warm with your preferred dipping sauce.
For the exact measurements, prep times, and full recipe, refer to the recipe card below.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3 days to prevent excess moisture and sogginess.
Reheat in a preheated oven at 400°F for about 5 minutes or air fry at 350°F for 5 minutes to crisp them back up.
From frozen, bake on a sheet at 400°F for 18–20 minutes or until the internal temperature reaches 160°F. Microwaving is not recommended because it will make them soggy.
They’re great on their own or as part of a party spread. Serve with marinara, ranch, salsa, or BBQ sauce for variety.
Oven Baked Version
If you prefer to avoid frying, bake the coated balls at 375°F for about 15 minutes or until golden, spritzing them lightly with cooking spray before baking. Alternatively, air fry at 360°F for 8–10 minutes, leaving space between each so hot air can circulate.
Serving Suggestions
Serve these bites with spicy marinara, ranch, homemade salsa, or BBQ sauce. They also fit well into appetizer spreads alongside other finger foods.
More Mac and Cheese Recipes
- Velveeta Taco Mac and Cheese – a Tex-Mex twist with creamy Velveeta.
- Old Fashioned Baked Mac and Cheese – classic, creamy, and topped with breadcrumbs.
- Copycat Chick-fil-A Mac and Cheese – stovetop with a blend of three cheeses.
- Cheesy Taco Pasta – a taco-seasoned pasta with lots of cheese.
Recipe Tips & Tricks
- Panko yields the crispiest coating, but crushed crackers, potato chips, or regular breadcrumbs also work well.
- Buy cheese in a block and grate it yourself when possible; pre-shredded cheese often contains anti-caking agents that can affect melt.
- For richer bites, stir in 1–2 tablespoons of melted butter or reserved bacon fat.
- Chilling or briefly freezing the formed balls before coating and frying helps them hold their shape.
- Heat oil to around 375°F before adding frozen balls; the oil temperature will drop. Aim for a final frying temperature near 350°F to avoid greasy or burnt exteriors.
These fried mac and cheese balls are a delicious way to repurpose leftovers and make perfect finger food for game day or parties.
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Fried Mac N Cheese Bites
Ingredients
- 3 cups prepared macaroni and cheese chilled
- 1 cup shredded cheese your favorite blend
- salt & pepper for seasoning
- 2 eggs
- 1 1/2 cups Panko breadcrumbs
- 2 cups oil for frying
- Ranch Marinara, or other sauce for dipping
Instructions
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In a bowl, combine the chilled mac and cheese and the extra shredded cheese.
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Scoop into 1.5-inch balls and place on a parchment-lined baking sheet.
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Freeze for 15 minutes to firm up the balls.
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Beat two eggs with a little water to make an egg wash.
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Place Panko in a shallow bowl. Dip each ball in the egg wash, then coat thoroughly with Panko.
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Return coated balls to the freezer while you heat oil to 375°F.
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Fry 3–4 at a time for about 2 minutes or until golden brown. Drain and serve warm with dipping sauce.
Notes
- Panko gives the crispiest coating, but crackers, potato chips, or regular breadcrumbs are suitable alternatives.
- Grating cheese from a block melts better than most pre-shredded varieties.
- Add 1–2 tablespoons melted butter for a richer bite.
- Chilling or freezing the balls before frying helps them keep their shape.
- Heat oil to around 375°F before frying to account for the temperature drop when adding frozen balls; aim for a frying temperature near 350°F.
Nutrition
Freaky Friday is a quarterly blog hop where bloggers make a recipe from another participant’s site and share it with their readers. It’s a fun way to try new recipes and showcase different takes on familiar dishes.
This post originally published on 05/08/2020 with photos and notes updated on 04/14/2022.
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