Ultra Crispy Mac & Cheese Balls

Crispy golden shells give way to molten cheddar macaroni with an epic cheese pull.

57Min

4Servings

520Cal

MediumLevel

Kid friendly

#mac-and-cheese#cheese-pull#fried#comfort-food

Equipment

pot

whisk

stove

bowl

mixing spoon

cutting board

plate

tongs

Ingredients

Main

macaroni (cooked)

200 g

cheddar cheese (shredded)

150 g

milk (warm)

120 ml

butter

30 g

all-purpose flour

30 g

egg (beaten)

2 pcs

breadcrumbs

150 g

sunflower oil

500 ml

Instructions

Make the cheese sauce

Create a smooth, creamy cheese sauce to bind the macaroni.

8 minMedium heattimer 5 min

Stir constantly to prevent lumps and scorching.

Mix macaroni and cheese sauce

Combine cooked macaroni with the cheese sauce.

3 min

Chill the mixture

Allow the mac & cheese to firm up so it can be rolled into balls.

20 mintimer 20 min

Cover the bowl with plastic wrap to prevent a skin from forming.

Form the balls

Roll the chilled mac & cheese into evenly sized balls.

10 min

Wet your hands slightly to prevent sticking.

Bread the balls

Dip each ball in beaten egg, then coat thoroughly with breadcrumbs.

8 min

Press breadcrumbs firmly so they stick well.

Fry until golden

Deep-fry the breaded balls until they are deep golden and crispy.

6 minHigh heattimer 3 min

Do not overcrowd the pot; fry in batches if needed.

Drain and serve

Remove the balls from the oil and drain on paper towels before serving.

2 min

Original recipe

InstagramRecipe by @savorysecrets2

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Oven at 180°C for 8-10 minutes

Re-crisp in the oven; avoid microwaving to keep the coating crunchy.

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