Description
These Easy Mac & Cheese Balls are a delicious twist on the classic mac and cheese dish. Creamy macaroni and cheese is formed into balls, stuffed with mozzarella, coated in crunchy potato chip crumbs, and fried to golden perfection. Perfect for parties or as a fun snack!
Ingredients
Units
Scale
Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 12 oz. evaporated milk
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly cracked black pepper, to taste
Mac & Cheese Balls:
- 1 lb. elbow macaroni, cooked
- 1 lb. cheddar cheese, grated
- 8 oz. Monterrey jack cheese, grated
- 7 oz. bag kettle-cooked potato chips, finely crushed
- 3 eggs, beaten
- Fresh mozzarella cheese, for stuffing (optional)
Instructions
- Cheese Sauce: In a pot over medium-high heat, melt butter, add flour, and cook for 1 minute. Whisk in evaporated milk, whole milk, and heavy cream. Season with 1 tablespoon Dijon, garlic powder, smoked paprika, salt, and pepper. Fold in cheddar cheeses and macaroni. Chill in a tray.
- Breading Station: Crush potato chips and whisk eggs with mustard. Preheat cooking oil to 350°F.
- Assembly: Scoop mac and cheese mixture, stuff with mozzarella, and form into balls. Dredge in egg mixture, coat in potato chip crumbs.
- Frying: Fry balls in batches until golden, about 2-4 minutes. Drain on paper towels, season, and serve with dipping sauce.
Notes
- You can customize the cheese blend by adding different cheeses to the sauce.
- For extra flavor, try adding crispy bacon bits or chopped jalapeños to the mac and cheese mixture.
- Make sure the oil is at the right temperature to achieve a crispy exterior on the mac and cheese balls.
Nutrition
- Serving Size: 1 ball
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
