This recipe makes a batch of mac and cheese balls also known as mac and cheese bites. They’re perfect to serve as appetiser or a party food for sharing.
If you love mac and cheese then you’ll love this mac and cheese balls recipe which is a tasty variation of the popular dish. You can make these mac and cheese balls using leftover mac and cheese but this recipe makes them from scratch just in case you don’t have any leftover mac and cheese in the fridge.
These mac and cheese bites can be served for dinner with a main but I tend to make them as a finger food for sharing especially over the Christmas period. They’re perfect for times when you’re having guests over and go great with a tangy tomato dip.
Ingredients for Mac and Cheese Balls
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Pasta - use macaroni also known as elbow pasta.
- Butter - use any butter, I use unsalted as I add salt.
- Flour - plain flour is needed for the mac and cheese and the breading.
- Milk - I use semi skimmed milk but you can use any milk.
- Cream - I use single cream.
- Cheese - I use a combination of cheddar cheese and mozzarella for this mac and cheese bites recipe.
- Seasonings - salt, black pepper, onion powder, garlic powder and paprika. These seasonings are used in the Mac and cheese and for the breading.
- Eggs - used to help the breading bind to the macaroni.
- Breadcrumbs - I use panko breadcrumbs.
- Sunflower oil - for cooking.
How to Make Mac and Cheese Balls
1. Place a saucepan of water on a high heat and bring to a boil. Once boiling, add in the pasta and cook for the minimum time on the package (usually 9 minutes). Once cooked strain well.
2. While the pasta is cooking, you can make a start on the sauce. Place a large saucepan on a medium heat then add the butter and allow to melt. Stir in the flour and cook for 1 - 2 minutes.
3. Gradually whisk in the milk until smooth without any lumps. Stir in the single cream then allow to cook for 1 - 2 minutes or until the sauce thickens. Stir in both cheeses and mix until they melt then add and mix in the salt, black pepper, onion powder, garlic powder and paprika.
4. Add the strained cooked pasta into the saucepan with the cheese sauce and combine the pasta with the sauce. Once combined, add the cheesy pasta to a baking dish and set aside to completely cool.
5. When the macaroni cheese has cooled, cover with foil and refrigerate for a minimum of 2 hours to allow the macaroni cheese to set which will make it easier to roll into balls.
6. Line a tray with baking paper and set aside. Once the macaroni has set, break off a piece and shape it into a ball then place it on the lined tray. Each ball should weigh around 30g. Repeat the process until you use up all the macaroni cheese then place the balls in the freezer for around 60 minutes to become firmer but ensure they don't become frozen solid.
7. Gather 3 bowls. To one bowl, add the flour and seasonings then whisk them together. To another bowl, add and whisk the eggs and to the last bowl, add the panko breadcrumbs.
8. Take one macaroni ball dip it in the flour and dust off any excess. Dip the same ball in the egg and fully coat ensuring you drain off any excess then dip it into the panko and fully coat. Place the ball back onto the tray then repeat the process with the rest of the macaroni balls. Set the tray aside at room temperature for 15 minutes.
9. Heat a heavy duty pan on a medium to high heat then add in the oil which should be enough to cover each ball halfway. Once the oil has heated, add some of the balls to the oil ensuring there is space between them. Cook for 4 - 5 minutes turning half way through until golden brown. I cook the Mac and cheese balls in batches to avoid cramming them in. If the mac and cheese balls are browning too quickly then slightly reduce the heat.
10. Remove the mac and cheese balls from the pan and place on a plate lined with kitchen towel. Cook the rest of the mac and cheese balls then serve with your favourite dip.
Recipe Tips
- You can easily double this mac and cheese bites recipe to make a larger batch.
Nutrition
Nutrition based on 1 mac & cheese ball - Calories: 137kcal | Fat: 9.0g | Saturates: 2.8g | Carbs: 9.6g | Sugar: 1.0g | Fibre: 0.3g | Protein: 4.1g | Salt: 0.38g.
Storage
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Uncooked mac and cheese balls can be stored in the freezer for up to 2 months.
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Mac and Cheese Balls (From Scratch)
Ingredients
For the Mac and Cheese
- 130g macaroni pasta or elbow pasta (dry weight)
- 20g butter
- 1 tablespoon plain flour
- 170ml semi skimmed milk
- 35ml single cream
- 50g grated cheddar cheese
- 65g grated mozzarella
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 tsp onion powder or onion granules
- 1 teaspoon garlic powder or garlic granules
- ¾ teaspoon paprika
For the Breading
- 35g plain flour
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder or onion granules
- ½ teaspoon garlic powder or garlic granules
- ½ teaspoon paprika
- 2 medium eggs
- 60g panko breadcrumbs
For Cooking
- Sunflower oil
Instructions
- Place a saucepan of water on a high heat and bring to a boil. Once boiling, add in the pasta and cook for the minimum time on the package (usually 9 minutes). Once cooked strain well.
- While the pasta is cooking, you can make a start on the sauce. Place a large saucepan on a medium heat then add the butter and allow to melt. Stir in the flour and cook for 1 - 2 minutes.
- Gradually whisk in the milk until smooth without any lumps. Stir in the single cream then allow to cook for 1 - 2 minutes or until the sauce thickens. Stir in both cheeses and mix until they melt then add and mix in the salt, black pepper, onion powder, garlic powder and paprika.
- Add the strained cooked pasta into the saucepan with the cheese sauce and combine the pasta with the sauce. Once combined, add the cheesy pasta to a baking dish and set aside to completely cool.
- When the macaroni cheese has cooled, cover with foil and refrigerate for a minimum of 2 hours to allow the macaroni cheese to set which will make it easier to roll into balls.
- Line a tray with baking paper and set aside. Once the macaroni has set, break off a piece and shape it into a ball then place it on the lined tray. Each ball should weigh around 30g. Repeat the process until you use up all the macaroni cheese then place the balls in the freezer for around 60 minutes to become firmer but ensure they don't become frozen solid.
- Gather 3 bowls. To one bowl, add the flour and seasonings then whisk them together. To another bowl, add and whisk the eggs and to the last bowl, add the panko breadcrumbs.
- Take one macaroni ball dip it in the flour and dust off any excess. Dip the same ball in the egg and fully coat ensuring you drain off any excess then dip it into the panko and fully coat. Place the ball back onto the tray then repeat the process with the rest of the macaroni balls. Set the tray aside at room temperature for 15 minutes.
- Heat a heavy duty pan on a medium to high heat then add in the oil which should be enough to cover each ball halfway. Once the oil has heated, add some of the balls to the oil ensuring there is space between them. Cook for 4 - 5 minutes turning half way through until golden brown. I cook the Mac and cheese balls in batches to avoid cramming them in. If the mac and cheese balls are browning too quickly then slightly reduce the heat.
- Remove the mac and cheese balls from the pan and place on a plate lined with kitchen towel. Cook the rest of the mac and cheese balls then serve with your favourite dip.
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