This recipe for fried mac and cheese balls has been a party MVP for my family ever since I first made them for a summer backyard get-together. I discovered the fried version during a rainy afternoon when I wanted to turn leftover mac and cheese into finger food. The contrast between the crackling exterior and the velvety, gooey center made everyone reach for seconds. They taste like nostalgia and indulgence in a single bite.

What makes these irresistible is a balance of textures and seasoning: a crunchy Cheez-It crust that shatters on the first bite, a mustard-egg wash that adds tang and helps the crumbs cling, and a creamy interior that stays molten when properly chilled before frying. I usually make a double batch because the plated presentation disappears faster than I can garnish with parsley. Serve warm with a dipping sauce and watch them vanish.

Ingredients

• Mac and cheese: 1 (28-oz) container Bob Evans macaroni and cheese (about 3½ cups). Choose a brand with a firmer sauce so the center holds together; homemade leftovers work beautifully.
• Flour: ½ cup all-purpose flour to dry the surface and help the egg wash cling; season it for added flavor and structure.
• Seasoning: ½ teaspoon garlic powder, plus salt and black pepper to taste. Garlic powder gives background savory notes without overpowering the cheese.
• Egg wash: 2 large eggs whisked with 3 tablespoons honey mustard dressing for tang and adhesion; plain egg wash also works if you prefer to skip mustard.
• Coating: 1½ cups crushed Cheez-It crackers processed into fine crumbs for a cheddar-forward, extra-crisp crust; substitute panko or breadcrumbs if desired.
• Oil: Vegetable oil for deep frying. Use a neutral oil with a smoke point above 375ºF and enough to immerse the balls—about 2 to 3 quarts depending on pot size.
• Garnish: Chopped fresh parsley and a sprinkle of kosher salt for finishing contrast and color.

Instructions

Portion the mac and cheese: Using a medium cookie scoop (about 1.5 tablespoons or size 40), portion the chilled mac and cheese into uniform balls. Rolling gently with floured hands helps the noodles and sauce compress into a compact shape; consistent sizing ensures even frying. Place balls on a parchment-lined rimmed baking sheet. Flash-freeze the balls: Freeze the scooped balls on the baking sheet for 15–20 minutes. Chilling firms the interior so the balls keep their shape while breading and frying; skip this step and the mixture may fall apart during handling. Set up dredging station: Place flour seasoned with garlic powder, salt, and pepper in a shallow dish. In another bowl, whisk eggs with honey mustard. In a food processor pulse Cheez-It crackers until fine and transfer to a third shallow bowl. This three-step coating creates a secure, crispy crust. Bread the portions: Working quickly, roll each chilled ball first in the seasoned flour to dry the surface, then dip into the egg-mustard mixture, allowing excess to drip off, and finally coat thoroughly with crushed crackers. Return breaded balls to the baking sheet and freeze again while oil heats to 350ºF. A second chill tightens the coating and prevents seepage during frying. Fry to golden: Heat vegetable oil in a deep fryer or heavy Dutch oven to 350ºF using a deep-fry thermometer. Fry balls in batches—do not overcrowd—until deep golden brown, about 4–6 minutes per batch. Use a frying spider or slotted spoon to gently lower and remove the bites. Drain briefly on paper towels. Finish and serve: Sprinkle with flaky or kosher salt and chopped parsley. Serve immediately with your favorite dipping sauces—spicy aioli, marinara, or ranch all work well. The exterior should be crisp and the center molten; allow a minute before popping one into your mouth to avoid burns.

Storage Tips

Store uncooked, breaded rounds on a baking sheet in the freezer until fully frozen, then transfer to an airtight container or freezer bag for up to 3 months. For best texture, fry from frozen—do not thaw—so the breading stays crisp and the interior doesn't weep. Cooked leftovers keep in the refrigerator for 2–3 days; reheat in an air fryer at 360ºF for 3–5 minutes or in a 375ºF oven for 10–12 minutes to restore crunch. Avoid microwaving unless in a rush, as the crust will go soggy.

Ingredient Substitutions

If you don’t have Cheez-Its, substitute finely crushed buttery crackers, panko, or seasoned Italian breadcrumbs for a different texture and flavor profile. For a spicier crust, add a pinch of cayenne to the flour or swap honey mustard for Dijon in the egg wash. Use leftover homemade mac and cheese with a firm sauce; if your mac is too saucy, fold in ¼ cup finely grated cheddar or a tablespoon of instant potato flakes to firm it up before scooping.

Serving Suggestions

Serve as an appetizer with a trio of dipping sauces: spicy sriracha mayo, tangy marinara, and classic ranch. For a party platter, arrange alongside sliced pickles, roasted red peppers, and fresh herbs to cut through the richness. They also pair beautifully with a crisp green salad or citrusy slaw when served as a side. Garnish with parsley, chives, or a drizzle of warmed buffalo sauce for extra flair.

Cultural Background

Transforming macaroni and cheese into bite-sized fried snacks is a modern American riff on comfort-food creativity. Fried cheese and breaded savory morsels have roots in many cuisines — from croquettes to arancini — and turning mac and cheese into portable spheres follows that tradition. The Cheez-It coating is a distinctly American twist, leveraging a popular snack cracker to add intense cheddar flavor and appealing crunch.

Seasonal Adaptations

In colder months, add warming spices like smoked paprika or a touch of cayenne to the flour for depth. For summer gatherings, keep the sauce bright with a bit of lemon zest in the mac before scooping and serve with a chilled herb yogurt dip. Fall harvest versions can include finely chopped roasted butternut or a sprinkle of crispy pancetta in the interior for savory complexity.

Meal Prep Tips

To prep for entertaining, assemble and bread all the balls a day ahead and freeze them on trays. On event day, reheat oil to 350ºF and fry straight from frozen so everything finishes warm and crisp simultaneously. Use labeled freezer bags so you can pull out exactly the number you need. For buffet service, keep fried balls warm in a 200ºF oven on a wire rack set over a sheet pan to maintain air circulation and prevent sogginess.

These golden, cheesy bites are a joyful finger food that brings people together. Whether you’re feeding a crowd or indulging in a cozy night in, they’re simple to make, easy to adapt, and always a hit. Try a batch and make them your own—add a favorite spice, change the coating, or serve with a nostalgic dip for a personal touch.