Fried Mac and Cheese Balls Recipe

Mac and cheese: Use your leftover mac and cheese for this recipe, ensuring it is well-chilled for easy rolling.

All-purpose flour: This helps to create a base layer for the coating, ensuring the breadcrumbs stick well.

Eggs: Beaten eggs act as a binding agent, helping the breadcrumbs adhere to the mac and cheese balls.

Breadcrumbs: Provides a crispy outer layer for the mac and cheese balls. You can use plain or seasoned breadcrumbs.

Vegetable oil: Used for deep frying the mac and cheese balls until they are golden brown and crispy.

When rolling the mac and cheese into balls, make sure your hands are slightly damp to prevent sticking. This will help you form uniform 1-inch balls more easily. Additionally, for an extra crispy coating, you can double-dip the balls by repeating the egg and breadcrumb steps.

• leftover mac and cheese - Substitute with cooked pasta with cheese sauce: If you don't have leftover mac and cheese, you can quickly make a fresh batch of cooked pasta and mix it with a cheese sauce.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative and will help in creating a crispy coating.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy texture and are a great gluten-free option.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• Allow the fried mac and cheese balls to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled mac and cheese balls on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to avoid them sticking together.

• Transfer the baking sheet to the freezer and let the mac and cheese balls freeze until solid, about 1-2 hours. This initial freezing step helps maintain their shape and texture.

• Once frozen, transfer the mac and cheese balls to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• For reheating, preheat your oven to 375°F (190°C). Place the frozen mac and cheese balls on a baking sheet lined with parchment paper.

• Bake for 15-20 minutes or until heated through and crispy. Alternatively, you can reheat them in an air fryer at 375°F (190°C) for about 10-12 minutes.

• If you prefer to reheat them in a microwave, place a damp paper towel over the mac and cheese balls to retain moisture and heat on high for 1-2 minutes. Note that this method may result in a less crispy texture.

• For storing in the refrigerator, place the cooled mac and cheese balls in an airtight container. They can be kept in the fridge for up to 3-4 days.

• When ready to enjoy, reheat the refrigerated mac and cheese balls in a preheated oven at 375°F (190°C) for about 10-15 minutes or until heated through and crispy.

• Preheat your oven to 375°F (190°C). Place the fried mac and cheese balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Arrange the mac and cheese balls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the fried mac and cheese balls and cook for 3-5 minutes, turning occasionally until they are warmed through and crispy on all sides.

• If you're in a hurry, use the microwave. Place the mac and cheese balls on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the original crispiness.

• Baking sheet: A flat surface to place the mac and cheese balls on before frying, ensuring they hold their shape.

• Deep fryer: An appliance to heat the oil to the precise temperature needed for frying the mac and cheese balls.

• Mixing bowls: Separate containers for the flour, beaten eggs, and breadcrumbs, making the dredging process organized and efficient.

• Tongs: A tool to safely place the mac and cheese balls into the hot oil and remove them once they are golden brown.

• Paper towels: Used to drain excess oil from the fried mac and cheese balls, ensuring they are not greasy when served.

• Measuring cups: Essential for accurately measuring the leftover mac and cheese, flour, and breadcrumbs.

• Slotted spoon: Useful for removing the fried mac and cheese balls from the oil, allowing excess oil to drain back into the fryer.

• Thermometer: Ensures the oil reaches and maintains the correct frying temperature of 350°F (175°C).

Prepare ingredients in advance: Measure and set out flour, eggs, and breadcrumbs in separate bowls before starting.

Use a cookie scoop: To quickly form uniform mac and cheese balls, use a cookie scoop for consistent size.

Preheat oil while prepping: Start heating the oil in the deep fryer while you dredge the mac and cheese balls to save time.

Batch frying: Fry multiple mac and cheese balls at once, but avoid overcrowding the fryer to ensure even cooking.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the mac and cheese balls crispy.