If you are looking for a delectably crispy and oh-so-creamy snack, this Cheesy Mac and Cheese Balls Recipe is about to become your new obsession. Imagine those gooey, cheesy macaroni and cheese flavors wrapped in a crunchy, golden crust that just beckons for that satisfying first bite. It’s comfort food taken to a fun, bite-sized level that everyone at your table will adore. Whether you’re serving them as a party appetizer or a cozy family treat, these mac and cheese balls deliver a perfect harmony of crispy textures and rich, cheesy goodness that’s simply irresistible.
Ingredients You’ll Need
The beauty of this Cheesy Mac and Cheese Balls Recipe is in its straightforward, pantry-friendly ingredients that each play a crucial role. From the creamy macaroni base to the crunchy Cheez-it crumbs, every component adds a layer of flavor or texture that makes these bites unforgettable.
- Bob Evans Macaroni and Cheese (1 28-oz container): Creamy and cheesy, this is the heart of our recipe, providing all the comforting flavors you love.
- All-purpose flour (½ cup): Helps create a light coating that sticks to the balls, giving structure to the outer layer.
- Garlic powder (½ tsp): Adds subtle savory depth to the flour coating for a boost of flavor.
- Salt & pepper: Essential seasoning to balance and enhance all the other tastes.
- Large eggs (2): Acts as a binding agent and helps the breadcrumbs cling perfectly.
- Honey mustard dressing (3 Tbsp): Infuses a tangy, slightly sweet twist into the egg wash for a delicious contrast.
- Crushed Cheez-it crackers (1½ cups): Gives an addictive, crispy coating that elevates each bite with sharp cheddar flavor.
- Vegetable oil: Needed for frying to achieve that perfect golden exterior.
How to Make Cheesy Mac and Cheese Balls Recipe
Step 1: Shape the Mac and Cheese Balls
Start by scooping the creamy macaroni and cheese into medium-sized balls using a cookie scoop. Rolling them carefully will help the balls hold their shape better in the fryer. Place these on a parchment-lined baking sheet and pop them in the freezer for about 15 to 20 minutes to firm up. This chilling step is key so they don’t fall apart during frying.
Step 2: Prepare the Coatings
While the balls chill, prepare your dredging stations. Mix the flour with garlic powder, salt, and pepper in a shallow dish to season the outer layer. In a separate bowl, whisk together the eggs and honey mustard dressing — this not only helps the crumbs stick but gives an extra zesty flavor boost. Finally, pulse your Cheez-it crackers in a food processor until finely crushed, then transfer them to their own shallow bowl for coating.
Step 3: Coat the Mac and Cheese Balls
Once your balls are firm and about ready to go, pull them from the freezer. Roll each ball first in the seasoned flour, then dip it into the egg and honey mustard mixture, and finally coat it thoroughly with the crunchy Cheez-it crumbs. Place them back on the baking sheet and return them to the freezer while you heat your oil. This quick chill again helps maintain their shape for that perfect fry.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a deep fryer or a heavy-bottomed Dutch oven to 350ºF. Carefully place the mac and cheese balls into the hot oil using a fryer basket or spider for safety. Fry them for 4 to 6 minutes, until they turn a gorgeous golden brown and are crisp on the outside. Once done, drain the balls on paper towels to remove excess oil and get ready for some delicious munching!
How to Serve Cheesy Mac and Cheese Balls Recipe
Garnishes
Fresh parsley sprinkled on top not only adds a burst of color but brings a fresh, herbaceous note that cuts through the richness. You can also serve with a side of spicy marinara or creamy ranch dip to make every bite even more exciting.
Side Dishes
Pair these cheesy mac and cheese balls with crisp garden salads or roasted veggies to balance their richness. They also work beautifully alongside BBQ ribs or wings for a hearty, comforting meal.
Creative Ways to Present
For parties, arrange these mac and cheese balls on a platter with colorful dipping sauces in small bowls. You can even skewer them with toothpicks for easy grab-and-go finger foods. Another fun idea is serving them in mini muffin tins for an adorable, bite-sized presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the mac and cheese balls in an airtight container in the refrigerator. They taste best when eaten within 2 to 3 days, ensuring the crispy exterior and creamy center stay satisfying.
Freezing
This recipe is freezer-friendly! After shaping and coating the balls, freeze them on a sheet until solid, then transfer to a freezer bag. They keep well for up to 2 months, making them perfect for preparing ahead of time.
Reheating
To reheat, bake the frozen balls in a preheated oven at 375ºF for about 15–20 minutes or until heated through and crisp again. Avoid microwaving if you want to maintain that all-important crunch.
FAQs
Can I make these mac and cheese balls gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use gluten-free crackers for the coating. Just make sure to check all ingredient labels for gluten content to keep it safe.
What if I don’t have Cheez-it crackers?
You can substitute with crushed Ritz crackers or panko breadcrumbs for a similarly crunchy texture. Adding a bit of grated sharp cheddar to the crumbs can help replicate that cheesy punch.
Can I bake instead of fry these mac and cheese balls?
Yes! To bake, preheat your oven to 400ºF, arrange the balls on a lined baking sheet, lightly spray with oil, and bake for 15–20 minutes, turning halfway through to crisp all sides.
Will freezer storage affect the texture?
Freezing might slightly change the texture if not reheated properly, but baking them crisp again usually restores the crunch while keeping the cheesy inside creamy and satisfying.
How do I know if my oil is the right temperature for frying?
Use a kitchen thermometer to monitor your oil temperature. If the oil is too cool, the balls will be greasy; too hot and they might burn quickly. 350ºF is the sweet spot for perfectly fried, golden balls.
Final Thoughts
There’s nothing quite like the joy of biting into a crispy, cheesy mac and cheese ball that melts in your mouth. This Cheesy Mac and Cheese Balls Recipe brings together simple ingredients in a fun, satisfying way that’s perfect for any occasion. Whether you’re whipping these up for a casual family night or a lively gathering with friends, they’re sure to impress and delight. Give this recipe a try and prepare to fall in love with every crunchy, cheesy bite!
Print
Cheesy Mac and Cheese Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 36 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy on the outside and creamy on the inside, these Mac and Cheese Balls are a delightful appetizer or snack. Made from creamy macaroni and cheese rolled into balls, coated in a crunchy Cheez-It crumb crust, and deep-fried to perfection, they offer a comforting and irresistible twist on a classic favorite.
Ingredients
Main Ingredients
- 1 (28-oz) container Bob Evans Macaroni and Cheese (about 3½ cups)
- ½ cup all-purpose flour
- ½ tsp garlic powder
- Salt & pepper, to taste
- 2 large eggs
- 3 Tbsp honey mustard dressing
- 1½ cups crushed Cheez-It crackers
- Vegetable oil, for frying
Instructions
- Shape the Balls: Using a medium cookie scoop, scoop macaroni and cheese and roll into balls for uniform size and ease of cooking.
- Freeze for Firmness: Place the mac and cheese balls on a parchment paper-lined baking sheet and freeze for 15 to 20 minutes to help them hold their shape during frying.
- Prepare Coatings: Place flour in a shallow dish and season with garlic powder, salt, and black pepper. In another shallow bowl, whisk together the eggs and honey mustard dressing.
- Crush Crackers: Place Cheez-It crackers in the bowl of a food processor and pulse until finely crushed. Transfer the crushed crackers into a separate shallow bowl for coating.
- Coat the Balls: Remove the mac and cheese balls from the freezer. Roll each ball first in the seasoned flour, then dip into the egg mixture, and finally coat thoroughly with crushed Cheez-It crumbs. Place the coated balls back on the baking sheet and return them to the freezer while you heat the oil.
- Heat Oil: Heat vegetable oil in a deep fryer or Dutch oven to 350ºF (175ºC), ensuring there is enough oil to fully submerge the balls for even frying.
- Fry the Balls: Carefully place the coated mac and cheese balls into the hot oil using a fryer basket or cooking spider. Fry them for 4 to 6 minutes until they turn golden brown and crispy on the outside.
- Drain and Serve: Remove the fried balls with a slotted spoon and drain on paper towels to remove excess oil. Garnish with parsley and serve warm for best flavor.
Notes
- Freezing the mac and cheese balls before frying helps maintain their shape and prevents them from falling apart in the oil.
- You can substitute honey mustard with Dijon mustard or a mild BBQ sauce for different flavor profiles.
- Ensure the oil remains at a steady 350ºF to avoid greasy or undercooked balls.
- These can be prepared ahead and frozen; fry directly from frozen when ready to serve.
- Use a slotted spoon or spider to safely remove balls from hot oil.
