Easy Mac and Cheese Balls

Elbow macaroni, cheddar, Monterey Jack, mozzarella, cream sauce, and crunchy potato-chip crust—make these easy mac and cheese balls for cheesy bliss.

this Recipe

Last Friday, I opened the fridge to a sad, half-empty container of mac and cheese—and I stared at it like it owed me something. I’d stumbled on a recipe for risotto balls the night before, and my brain went, “Hey… what if?” Next thing I know, I’m smashing macaroni into balls, sticking mozzarella inside, and rolling them in crushed kettle chips because salt-crunch > breadcrumbs any day. I fried a batch while streaming The Office, and when my roommate tried one, his eyes went wide. He said, “Are these… genius?” I—maybe—nodded too enthusiastically.

Why You’ll Love This Easy Mac and Cheese Balls Recipe?

These cheese balls are basically a mac and cheese glow‑up. Want cheesy comfort, but with crunch? You’ve got it. Want mozzarella oozing out? Yep. Want them easy to prep ahead and fry later? Done. They lean cheesy without being messy, salty without being overbearing, and let’s be real—they’re fun. Perfect for football Sundays, potlucks, or if you just need comfort food that feels fancy. Do you need them? Probably. Do you want them? Definitely.

Ingredient Notes:

Let’s break it down:

• Elbow Macaroni: Doesn’t clog up the cheese sauce, and always feels nostalgic.

• Cheddar & Monterey Jack Cheese: Sharp meets melty. Feel free to experiment—pepper jack for spice? Great.

• Butter, Flour, Evaporated Milk, Heavy Cream: This combo makes the most comforting cheese sauce you’ll ever taste.

• Dijon Mustard, Garlic Powder, Smoked Paprika: These add complexity without trying too hard.

• Potato Chips: Yes, chips. They give the crunch you didn’t know mac needed.

• Mozzarella (Center-Fill): Optional, but cheesy perfection.

• Egg + Dijon Mustard Wash: Helps chips stick and adds flavor.

• Salt & Pepper: Taste-test till you’re happy—that’s cooking.

How To Make Easy Mac and Cheese Balls?

Step 1: Make the Cheese Sauce
Melt 3 Tbsp butter, whisk in flour for a minute. Slowly whisk in evaporated milk, whole milk, and cream. Bring to a boil until thick.

Step 2: Flavor It
Add 1 Tbsp Dijon, garlic powder, paprika, salt, and pepper. Taste it—adjust to your vibe.

Step 3: Stir in Cheese
Lower heat and add cheddar & Monterey Jack, stir until smooth. If it looks grainy, sprinkle in a little milk or blend it.

Step 4: Add Macaroni
Mix cooked pasta into sauce, spread in a 9×13 and chill for at least 30 mins. Chilling helps them hold shape.

Step 5: Prep Coating Station
Crush chips finely. Whisk eggs with 1 Tbsp Dijon in a bowl.

Step 6: Scoop & Stuff
Use a medium ice-cream scoop to portion. Push a mozzarella ball inside each mac ball and roll it between your palms.

Step 7: Coat in Egg & Chips
Dip each ball into egg wash, then roll in chips. Place on a tray ready for frying.

Step 8: Fry Until Golden
Heat oil to 350°F. Fry 4–6 balls at a time, about 2–4 mins until golden. Keep oil at temperature—adjust heat as needed.

Step 9: Drain & Season
Transfer to paper towels or a wire rack, sprinkle salt, serve with your favorite dipping sauce.

Storage Options:

You might, I won’t judge—store cooled balls in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5–7 mins to get the crunch back. Microwave works in a pinch but softens the crust.

Variations and Substitutions:

• Use pepper-jack cheese for spice.

• Add bacon bits into the mac filling.

• Try GF pasta and chips for a gluten-free version.

• Switch chips to panko or breadcrumbs if that’s what you’ve got.

• Bake instead of fry—spray with oil, 400°F for 15 mins, flip halfway.

What to Serve with Easy Mac and Cheese Balls?

• Dips: ranch, marinara, sriracha mayo—dip your heart out.

• Party spread: great with sliders or wings.

• Side balance: a crisp green salad cuts the richness.

• Drinks: beer, sparkling water, or iced tea—something to cleanse the palate between bites.

Frequently Asked Questions:

Can I freeze them?
Yes, freeze uncooked or cooked balls on a tray, then store. Fry from frozen (adds 1–2 mins).

Can I skip the mozzarella?
You could, but why? It’s the melty surprise inside, and everyone loves surprises.

Are they kid-approved?
Mine swiped four before dinner. I mean… yes.

So, what do you think? Crunchy, creamy, cheesy mac and cheese balls—sound like your next party hit? I can’t wait to hear how you make them your own. Comment or send me pics—I’m living for all the cheesy content.

Keep the Flavor Coming – Try These:

Rich and Savory Slow Cooker French Dip Sandwiches

Creamy Pasta with Asparagus and Bacon

Southern Fried Potatoes And Sausage Recipe

Easy Mac and Cheese Balls

Prep Time 25 minutes mins

Cook Time 20 minutes mins

inactive 30 minutes mins

Golden and crisp on the outside, creamy and cheesy on the inside—these Easy Mac and Cheese Balls are stuffed with mozzarella and coated in crushed kettle chips for the perfect appetizer bite.

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30 Servings

Ingredients

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• 1 pound elbow macaroni cooked according to package instructions
• 1 pound sharp cheddar cheese grated
• 8 ounces Monterey Jack cheese grated
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 12 ounces evaporated milk
• 1½ cups whole milk
• ½ cup heavy cream
• 2 tablespoons Dijon mustard divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 7- ounce bag kettle-cooked potato chips finely crushed
• 3 large eggs beaten
• Fresh mozzarella cheese optional, for stuffing
• Kosher salt and freshly ground black pepper to taste
• Vegetable oil for frying

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Instructions

 

Prepare the Cheese Sauce:

1. In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour and cook for approximately one minute, stirring continuously to form a roux. Gradually whisk in the evaporated milk, whole milk, and heavy cream. Continue whisking and allow the mixture to come to a boil, cooking until the sauce thickens.

Season the Sauce:

1. Reduce the heat to medium-low. Stir in 1 tablespoon of Dijon mustard, garlic powder, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning if necessary.

Incorporate the Cheeses:

1. Lower the heat to a simmer and slowly add in the grated cheddar and Monterey Jack cheeses. Stir until the cheeses are fully melted and the sauce is smooth. If the mixture appears grainy, an immersion blender may be used for a silkier consistency.

Combine with Pasta:

1. Gently fold the cooked macaroni into the cheese sauce. Transfer the mixture into a 9x13-inch tray and allow it to cool in the refrigerator for at least 30 minutes, or until firm enough to shape.

Prepare the Coating Station:

1. Place the crushed potato chips in a shallow bowl. In another bowl, whisk the eggs together with the remaining tablespoon of Dijon mustard.

Shape the Mac and Cheese Balls:

1. Using a medium ice cream scoop or similar tool, form even portions of the chilled macaroni mixture. Insert one or two small mozzarella pieces into the center of each portion and roll into a compact ball.

Coat the Balls:

1. Dip each ball into the egg mixture, then roll in the crushed potato chips until fully coated. Place the coated balls on a tray lined with parchment paper.

Fry the Mac and Cheese Balls:

1. In a deep saucepan, heat approximately two inches of oil to 350°F (175°C). Fry the mac and cheese balls in batches of 4 to 6 at a time, cooking for 2 to 4 minutes or until golden brown. Adjust the heat as needed to maintain a steady temperature.

Drain and Serve:

1. Remove the fried mac and cheese balls from the oil and place on a plate lined with paper towels or a wire rack. Sprinkle lightly with salt while hot. Serve immediately with your choice of dipping sauces.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for roux-based sauces. Ensure the Dijon mustard and all dairy products used are labeled gluten-free. For the breading, replace kettle-cooked potato chips with certified gluten-free chips or crushed gluten-free crackers. Use gluten-free pasta such as brown rice or corn-based elbow macaroni. Always double-check all ingredient labels to ensure no hidden gluten-containing additives are present.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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