Mac and Cheese Balls
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Mac and Cheese Balls are my go-to party appetizer because nothing else delivers that crispy outside and gooey inside combo quite like this. The cheddar melts into the pasta with garlic and butter, creating these golden, crunchy bites that are way better than regular mac and cheese. They’re bite-sized comfort you’ll catch yourself eating straight off the cooling rack.
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I make them for game day parties, potlucks, and holiday appetizer spreads because they’re always the first to go. They’re perfect for using up leftover mac and cheese and kid-friendly enough that picky eaters love them. They stay fresh in the fridge for up to 3 days or freeze for up to 3 months, and you can reheat them in the oven or air fryer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mac and Cheese Balls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have crispy, golden mac and cheese balls ready in about an hour and a half, and most of that time is hands-off chilling in the fridge.
Make the Cheese Sauce
In a small pot or large saucepan over medium heat, combine the vegan heavy cream, shredded cheddar cheese, and vegan butter. Stir in the garlic powder. Cook, stirring often, until the cheese is melted and the texture is smooth. Season with salt and pepper to taste.
A heavy-bottomed saucepan works best here because it distributes heat evenly and prevents the cheese from scorching on the bottom.
Fold in the Macaroni
Bring a separate pot of salted water to a boil and cook your macaroni pasta according to package direction. Then, combine the cooked macaroni and stir until evenly coated, making sure every piece of pasta is covered in that creamy cheese sauce.
A long wooden spoon or silicone spatula helps you scrape down the sides and get everything mixed thoroughly.
Chill the Mixture
Transfer the mixture to a baking pan or tray lined with plastic wrap or parchment paper and spread it into an even layer using the spatula. Refrigerate it for at least 1 hour, or until firm enough to shape.
This step is crucial because it makes the mixture easier to roll into balls without falling apart. A rimmed baking sheet works perfectly for spreading the mixture thin so it chills faster.
Shape into Balls
Transfer the chilled mixture to a cutting board and cut evenly into squares, then roll each piece into a ball. Your hands will warm up the mixture slightly, so work quickly and keep the balls uniform in size so they fry evenly. You could also use a cookie scoop here.
If the mixture gets too soft, pop it back in the fridge for a few minutes.
Bread the Balls
In a small bowl, whisk the egg. Use more large eggs if you’re scaling up the recipe. Place the breadcrumbs in a separate bowl. Having your shallow bowls set up in a row makes the breading process smooth and efficient.
Carefully dip each mac and cheese ball into the egg, then roll in breadcrumbs until fully coated. Press the breadcrumbs gently onto the surface so they stick well and create a crispy coating when fried.
Fry the Balls
Heat vegetable oil to 350 degrees F (180°C) in a large deep skillet. Use a deep-fry oil thermometer to monitor the temperature because if the oil is too hot, the outside will burn before the inside gets warm, and if it’s too cool, the balls will absorb oil and get greasy.
Fry the balls in batches, turning them occasionally, until golden brown on all sides. Don’t overcrowd the skillet or the temperature will drop and they won’t get crispy. Each batch takes about 3-4 minutes.
Drain and Serve
Remove from the heat using a spider strainer and drain on a paper towel-lined plate. Since the cheese is molten and gooey right after frying, so let them cool for just a minute or two before biting in. Then, serve and enjoy!
If you’re bringing these deep-fried mac and cheese balls to a potluck, picnic, party, pack them in a single layer in an airtight container lined with paper towels to absorb any excess oil. Use an insulated carrier to keep them warm. Don’t stack them or they’ll get soggy on the bottom.
Ingredients
- 2 cups cooked macaroni
- 1 cup shredded cheddar cheese
- ¼ cup vegan heavy cream soy-based works well
- 2 tablespoons vegan butter
- ¼ teaspoon garlic powder
- 1 large egg
- ½ cup breadcrumbs
- Salt and black pepper to taste
- Vegetable oil for frying
Video
Instructions
- In a small pot over medium heat, combine the vegan heavy cream, shredded cheddar cheese, and vegan butter. Stir in the garlic powder. Cook, stirring often, until the cheese is melted and smooth. Season with salt and pepper.1 cup shredded cheddar cheese, ¼ cup vegan heavy cream, 2 tablespoons vegan butter, ¼ teaspoon garlic powder, Salt and black pepper
- Add the cooked macaroni and stir until evenly coated.2 cups cooked macaroni
- Transfer the mixture to a baking tray lined with plastic wrap and spread it into an even layer. Refrigerate for 1 hour, or until firm enough to shape.
- Cut the chilled mixture into small squares, then roll each piece into a ball.
- In a small bowl, whisk the egg. Place the breadcrumbs in a separate bowl.1 large egg, ½ cup breadcrumbs
- Dip each mac and cheese ball into the egg, then roll in breadcrumbs until fully coated.
- Heat vegetable oil to 350°F (180°C) in a deep skillet.Vegetable oil
- Fry the balls in batches, turning occasionally, until golden brown on all sides.
- Remove and drain on paper towels. Serve hot.
Notes
Nutrition
How to Store Leftovers
Store leftover mac and cheese balls in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to bring back the crispy coating. The microwave will make them soggy, so avoid that if you want them crispy.
For longer storage, flash-freeze them in a single layer on a freezer-safe baking tray for about 1 hour until solid, then place in a freezer-safe container or zip-top bag for up to 3 months.
You can fry these mac and cheese bites straight from frozen by adding an extra minute or two to the cooking time, or thaw them in the fridge overnight and fry as directed.
What to Serve With Mac and Cheese Balls
I like serving them with tangy dipping sauces like marinara, spicy aioli, or ranch. They’re also great alongside roasted vegetables like Brussels sprouts and carrots, or on an appetizer platter with vegetable crudités, hummus, and stuffed mushrooms.
For a more filling meal, serve them with tomato soup, hearty vegetable chili, or crisp Caesar salad. They also work well with other finger foods like mozzarella sticks, fried pickles, or onion rings if you’re putting together a game day spread. A simple green salad or coleslaw also pairs nicely with them.
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Check out these other crispy appetizer recipes, all bite-sized and perfect for entertaining.
