A comfort classic that everyone will be fighting for! Crisp on the outside yet so soft, creamy and cheesy on the inside. YESSS!

Fried Mac and Cheese Balls - A comfort classic that everyone will be fighting for! Crisp on the outside yet so soft, creamy and cheesy on the inside. YESSS!

Guys. I’m alive.

 After 3 days and 2 nights in Death Valley, I wasn’t sure if I was going to make it.

But I did.

I won’t get into the details of the sand storm and the 18 degree cold we were sleeping in, BUT!

I will get into this.

Fried mac and cheese balls.

Great for Thanksgiving leftovers.

Or for Game Day.

Works great on either occasions.

Or both.

That way you have a convenient excuse to make this more than once a year.

Fried Mac and Cheese Balls

A comfort classic that everyone will be fighting for! Crisp on the outside yet so soft, creamy and cheesy on the inside. YESSS!
4.6 stars (17 ratings)

Ingredients

  • 3 cups macaroni and cheese, homemade or store-bought
  • 2 cups vegetable oil, or more, as needed
  • 2 large eggs, beaten
  • 1 ½ cups Panko
  • 2 tablespoons chopped fresh chives

Instructions

  • Place macaroni and cheese into the refrigerator until firm, about 3-4 hours.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
  • Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.
  • Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
  • Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately, garnished with chives, if desired.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!