Recipe for mac & cheese balls

Mac & cheese balls

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Mac & cheese in a slightly different version, in the form of deep-fried balls. The balls have a crispy coating and a chewy, liquid, cheesy center. These pasta balls are great as an individual dish, served for dinner or as a snack, or served as an addition to other dishes. Preparing these delicious balls is not complicated, but it takes quite a lot of time because you have to cook the pasta, make the cheese sauce, combine the pasta with the sauce, cool it, form it into balls, coat it in breadcrumbs and finally fry it. Therefore, it is worth spreading the work on this dish over two days: on the evening of the first day prepare the sauce and pasta and when ready, combine them and on the second day shape, coat and fry it. However, it is worth spending the time needed to prepare this dish because it tastes phenomenal. I encourage you to try the recipe for mac & cheese balls below and enjoy.

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Recipe for Mac & cheese balls
Mac & cheese balls

Ingredients for mac & cheese balls.

  • 800 ml milk
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 300 g grated cheddar cheese
  • 50 g butter
  • 30 g all-purpose flour


  • 150 g breadcrumbs
  • 3 small eggs
  • 50 g all-purpose flour


  • 250 g elbow pasta
  • 1/2 teaspoon of salt
  • water for cooking the pasta
  • sunflower oil for frying

To serve:

  • salsa sauce
Recipe for mac & cheese balls
Mac & cheese balls

How to make mac & cheese balls.

Put the butter into a pot, add the flour and fry for a minute over a low heat, stirring frequently. Gradually pour in the milk, continuing to stir. Bring it to a boil, then cook for 2 minutes. After this time, add grated cheddar cheese, pepper, salt – do it with the heat already turned off.

Cook the pasta in a large amount of water salted with 1/2 teaspoon of salt. The cooking time of the pasta depends on the instructions on its packaging – I cooked the pasta for 9 minutes. Do not cool the cooked pasta, but immediately transfer it from the pot in which it was cooked to the pot with the sauce. Mix thoroughly, then place it in a rectangular dish and set it aside for at least 4 hours, preferably overnight. When the pasta is cooled, put it in the fridge because it should be cold when you shape it. You can also stir it several times while cooling and before putting it in the fridge.

Pour the flour, breadcrumbs and eggs onto three separate plates and whisk them with a fork. Take the cold pasta with a spoon, form it into balls and place it on a larger plate. Dip each ball in flour, shaking off the excess, then in egg bath, and finally in the breadcrumbs. Place the prepared balls on a plate and place it in the refrigerator for an hour.

Pour a large amount of oil into a deep and wide pot, heat it up, and when hot, add the cheese balls taken straight from the fridge. But not all of them at once, only part of them. Fry over a medium-high heat, tending to high, for about 5 minutes or until they are nicely browned. Stir the frying balls from time to time and when ready, place them on a plate lined with a paper towel. Serve immediately after frying with your favourite sauce.

Recipe for mac & cheese balls
Mac & cheese balls

Good to know when making mac & cheese balls.

The weight of an individual ball is approximately 60 g (before coating). The given amounts will yield approximately 30 balls.

When serving the balls as an individual dish, they can be served with salsa sauce, ketchup, mayonnaise or plain.

Do you like dishes with pasta? If so, try our recipe for Pasta with broccoli and prawns.

Recipe for mac & cheese balls
Mac & cheese balls
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