Mac ’N’ Cheese Balls

Mac ’N’ Cheese Balls

Give this kid-favorite staple a twist and make this delicious appetizer.

Ingredients (serves 8 people)

  • 1 pound elbow macaroni, cooked* (or)
  • 1 box store-bought macaroni ’n’ cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour, plus 2 cups for dredging
  • 2 cups milk**
  • 4 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • Salt and pepper, to taste
  • 3 large eggs
  • 2 cups seasoned bread crumbs
  • Vegetable oil, for frying

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  1. In a large saucepan over medium heat, melt butter, then whisk in 2 tablespoons flour to create a light paste.

  2. Whisk milk into flour mixture and cook, stirring, until sauce thickens, about two minutes.

  3. Reduce heat to low, add the cheeses and continue to stir until melted and smooth, creating a thick sauce. Season with salt and pepper to taste.

  4. In a large mixing bowl, fold the cheese sauce into the macaroni, then pour everything into a shallow baking dish.

  5. Refrigerate until cold, about two hours.

  6. (If using store-bought macaroni ’n’ cheese, start here!) Shape cold macaroni and cheese into bite-sized balls, then place on a parchment paper-lined baking sheet.

  7. Freeze overnight.

  8. Create a dredging station with three small bowls. Combine flour, garlic powder, onion powder and salt and pepper, to taste, in the first bowl. Crack eggs and whisk in the second bowl, then place breadcrumbs in the third bowl.

  9. One by one, roll balls in flour, then egg, then breadcrumbs and place on a baking sheet. Repeat until all balls are covered.

  10. Heat 2” of oil in a large frying pan over medium-high heat until it reaches 350ºF, then fry the balls until the crust is golden brown and the center is hot, about five minutes.

  11. Serve immediately with your favorite sauce for dipping.

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