Golden, crispy and filled with gooey, cheesy goodness, these crispy fried Parmesan mac n cheese balls are comfort food in bite-sized form. They’re perfect for parties, game day, or turning leftover mac and cheese into something totally irresistible. Each ball has a crunchy panko coating, a melty center, and just the right hint of garlic and Parmesan. Dip them in Buffalo sauce for the ultimate flavor combo! —Alex Bala, Longmont, Colorado
Ingredients
- 1 box macaroni and cheese dinner mix
- 1/2 cup shredded mozzarella cheese
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 8 ounces panko bread crumbs
- 3/4 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 2 teaspoons each salt and pepper
- Oil for frying
- Buffalo wing sauce, for dipping
Directions
- Cook macaroni and cheese according to the package instructions. Chill completely.
- Divide into 12 portions. Flatten one portion in your hand, fill with a pinch of mozzarella cheese. Form macaroni around cheese to seal cheese inside. Repeat with remaining macaroni and mozzarella.
- Place flour into a shallow dish. Add eggs to a separate shallow dish. In a third shallow dish, combine panko, grated Parmesan, garlic powder, salt and pepper.
- Roll macaroni balls into flour to coat all sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Repeat steps for an extra crunchy exterior. Freeze until firm, about 1 hour.
- In an electric skillet or deep fryer, heat oil to 375°. Fry balls, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels. Let cool 5 minutes before sprinkling with additional grated Parmesan and serving with Buffalo sauce for dipping.
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