Ingredients
1 box macaroni and cheese, plus ingredients called for on box
1 1/2 c. Shredded Monterey Jack
1 1/2 c. shredded Cheddar
1/4 tsp. cayenne pepper
2 c. all-purpose flour
kosher salt
Freshly ground black pepper
2 large eggs, lightly beaten
1 tbsp. milk
2 c. panko bread crumbs
Finely chopped fresh parsley, for garnish
Vegetable oil, for frying
Preparation
Step 1Prepare macaroni and cheese according to package instructions. While the macaroni and cheese is still hot, stir in cheddar, Monterey Jack and cayenne until the cheese is completely melted. Transfer mac and cheese to a large bowl, then cover with plastic wrap and refrigerate until firm, about 3 hours. Step 2Set up a dredging station: In a small shallow bowl, season flour with salt and pepper. In a second shallow bowl, whisk together eggs and milk. Place bread crumbs in a third bowl. Step 3Using a small cookie scoop, scoop small balls of mac and cheese. Toss each ball in seasoned flour, dunk in the egg mixture to coat, then dredge in bread crumbs. Refrigerate until ready to fry. Step 4In a large heavy pot, heat about 1" vegetable oil over medium heat. Meanwhile, place a wire rack inside of a large baking sheet. When the oil is very hot and shimmering (and about 350°), add four to five mac and cheese balls. Cook until very golden all over, about 2 minutes per side. Transfer the fried bombs to a wire rack and sprinkle them with salt. Repeat with remaining mac and cheese bombs. Step 5Transfer bombs to a serving dish and garnish with parsley. Serve warm.
How do I keep my mac and cheese balls from falling apart? The addition of egg and flour is key here—they act as a sealant around the outside of the mac and cheese. You’ll also want to make sure you’re chilling your mac and cheese for a long enough period of time, at least 3 hours. If you’re still having trouble keeping them together, try freezing to help with the frying process! It may take a little longer to fry, but they’ll have a much easier time staying together. What’s the best cheese for mac and cheese? A super melty cheese is what you’re looking for. We went with Cheddar and Monterey Jack for maximum cheesiness, but American or mascarpone would also be great choices. Stray away from ricotta, fresh mozzarella, and Swiss cheese as they won’t give you the stretchy, creamy mac texture we’re looking for. Can I make this ahead of time? Absolutely! You can make your mac and cheese a few days in advance, so all you’ll need to do is roll, freeze and fry. You can also roll the balls into the breadcrumbs and place in the fridge for up to 5 days before frying off. If you freeze them, they’ll hold for around 2 weeks—when you’re ready to eat, simply take them out and cook for the cheesiest midday (or midnight) snack. Made this recipe? Let us know in the comments below! Editor’s Note: This recipe was updated on August 16, 2022
