Easy Mac and Cheese Balls
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.
30 Servings
Ingredients
- 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
Instructions
Prepare the Cheese Sauce:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.