
Crispy on the outside, gooey on the inside these mac and cheese balls are the ultimate comfort snack. Perfect for parties or a fun side dish.

This recipe for mac and cheese balls is the kind of comfort food that turns an ordinary evening into a small celebration. I first learned to make these during a backyard game night when I needed a snack that would travel from the kitchen to the sofa without losing its charm. The outer crust shatters into crisp golden flakes while the center stays molten and cheesy. They are addictive to scoop up with fingers and dunk into your favorite sauce. Every time the frying basket comes up filled with bubbling, golden spheres the room falls quiet for a moment as everyone waits for that first hot, satisfying bite.
What makes this preparation so reliable is the balance between a sturdy binding macaroni base and a crunchy, savory coating. I use a store bought 28 ounce container of Bob Evans macaroni and cheese for consistency and convenience. It gives me a creamy interior that firms up when chilled just enough to roll into neat portions. These bites are fast to pull together yet impressive to serve. They work as a party appetizer, a casual side dish, or a weekend snack to share with people you love.
I remember bringing a tray of these to a summer potluck and seeing neighbors hover until the platter was passed. The instant appeal is the contrast between temperature and texture. Everyone asked for the recipe and then an extra batch to take home. They vanished faster than anything else on the table which is always the best compliment for a recipe like this.

My favorite thing about this recipe is the way each bite delivers contrast. The crunchy exterior gives way to a warm, flowing cheese interior that makes people smile. It is the sort of shareable food that sparks conversation. A handful of these on a tray will vanish fast at any gathering and they are especially cherished during casual evenings with family.
To preserve texture store fried pieces in a single layer on a wire rack in the refrigerator for up to two days. For longer storage assemble and coat the pieces then freeze on a lined sheet until solid and transfer to freezer bags for up to three months. When reheating from frozen you can deep fry straight from the freezer adding a minute or two to the fry time. For reheating already fried pieces use an air fryer at three hundred sixty degrees Fahrenheit for three to four minutes to restore crispness or a preheated oven at three hundred seventy five degrees Fahrenheit for ten to fifteen minutes. Avoid reheating in the microwave for more than thirty seconds as it will make the crust soggy.
If you do not have Cheez Its use panko or Italian breadcrumbs for a lighter crunch. For a gluten free option substitute a gluten free flour and gluten free crackers. If the ready made macaroni and cheese brand you use is too loose choose a firmer or homemade batch that has cooled and thickened. Swap honey mustard in the egg wash for plain mustard plus a teaspoon of honey for a similar flavor profile. For a spicier exterior add one quarter teaspoon cayenne to the seasoned flour for a gentle kick.
Serve these pieces with a trio of dipping sauces such as spicy ketchup, ranch, and extra honey mustard. They pair well with crisp slaw or a light green salad to balance richness. For party platters place them on parchment lined boards with lemon wedges and fresh herbs. They also complement grilled proteins and roasted vegetables as a nostalgic side dish. Garnish with chopped parsley and a sprinkle of flaky salt to bring out the savory notes.

The idea of coating and frying cheese or pasta parcels is a classic comfort technique that appears in many cuisines. American adaptations like these take advantage of the beloved creamy casserole and transform it into hand held snacks popular at fairs and buffets. Using crackers for the crust is a distinctly American shortcut that adds an extra layer of cheese flavor, honoring the original mac and cheese while giving it a modern party friendly presentation.
In colder months consider adding roasted winter squash or a spoonful of bacon jam into the chilled centers before coating for a heartier bite. During summer lighten the seasoning with lemon zest in the egg wash and serve alongside a chilled tomato salad. For holiday gatherings increase the spice with smoked paprika in the crust and pair with tart apple chutney for a refined contrast. Swapping the cracker coating to crushed kettle chips creates a playful, salty crunch perfect for game day snacks.
For efficient hosting shape and coat all portions the night before and keep them in a single layer frozen on trays. Transfer to airtight bags and keep frozen until you are ready to fry. This allows you to make batches quickly while entertaining without last minute prep. If you prefer to bake instead of frying preheat the oven to three hundred seventy five degrees Fahrenheit spritz the coated pieces lightly with cooking spray and bake for fifteen minutes or until golden. Air fry at three hundred sixty degrees Fahrenheit for eight to ten minutes for a crisp result with less oil.
These mac and cheese bites capture the cozy, playful spirit of comfort food and are easy to adapt to the occasion. Make a batch, invite friends, and enjoy those smiles and satisfied silence when the first basket comes out hot from the fryer.
Chill assembled pieces before frying to ensure they hold their shape when submerged in hot oil.
Pulse the crackers to a fine crumb for an even coating and avoid overly large pieces that can fall off.
Use a thermometer to keep oil at 350 degrees Fahrenheit for consistent frying results.
Fry in small batches to prevent the oil temperature from dropping and yielding greasy pieces.
Sprinkle with flaky salt immediately after frying to enhance flavor and crunch.
This nourishing fried mac and cheese balls recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Assemble and freeze the coated pieces on a baking sheet until solid then transfer to freezer safe bags for up to three months. Fry directly from frozen adding a minute or two to the cook time.
You can bake them at 375 degrees Fahrenheit for about 15 minutes until golden. Spritz with cooking spray before baking for best color.
This Fried Mac and Cheese Balls recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Scoop the macaroni and cheese with a medium cookie scoop and roll into even balls. Place on a parchment lined rimmed baking sheet and freeze for 15 to 20 minutes to firm.
Place seasoned flour in one shallow dish, whisk eggs and honey mustard in a second dish, and place finely crushed Cheez-It crackers in a third dish for dredging.
Remove chilled balls. Roll in flour, dip into the egg mixture allowing excess to drip off, then press into crushed crackers so crumbs adhere evenly. Return to the baking sheet and freeze briefly while oil heats.
Heat oil to 350 degrees Fahrenheit in a deep fryer or Dutch oven. Fry balls in batches until deep golden about 4 to 6 minutes. Maintain temperature between batches.
Drain on paper towels or a wire rack, garnish with parsley and a light sprinkle of kosher salt, and serve warm with dipping sauces.
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This recipe looks amazing! Can't wait to try it.
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