A comfort classic but with a twist! These Mac and cheese balls are golden and crispy on the outside and soft, creamy and ULTRA cheesy on the inside! 🤤 The best thing about this recipe is that you can go for the shortcut and but ready-made Mac and cheese and get on with the rest of the recipe 👀
Both kids and adults would be queuing up for these and would make a great party snack (for when we’re allowed to host them again 😢) What else could you ask for!! 😍 This is another must-try recipe! – if you do remake this, don’t forget to tag us so we can see your beautiful creations!
🕒 1 hour 👤 3-4 people
Ingredients
200g macaroni pasta
1 ball fresh mozzarella - cut into small cubes
Chopped parsley for garnish
Oil for frying
Béchamel Sauce
300ml milk
3 tbsp flour
100g butter
300g of shredded cheddar and mozzarella cheese
3 tbsp breadcrumbs
1⁄4 tsp nutmeg
Salt and pepper
Breadcrumbs Coating
2 cups panko breadcrumbs
4 large eggs - beaten
Shortcut Version*
Use ready made Mac & cheese and just follow the cooking instructions
Method
Cook pasta according to instruction.
Cook béchamel sauce
Put drained macaroni pasta in the béchamel sauce and stir to combine.
Once combined, place in a tray and allow to cool completely and refrigerate before shaping into balls. We refrigerated ours for at least 3 hours so it’s more manageable to shape!
Shaping
Take a handful of the Mac and cheese and place a cubed mozzarella cheese in the centre and form a ball using your palm.
Continue to do this until you’ve used up all of your mac and cheese.
Place the balls in the freezer for a minimum of 1 hour.
Coating and Frying
Coat each ball with egg —> breadcrumbs —> more egg —> more breadcrumbs.
Heat up oil in a deep pan and deep fry for 3-4 mins or until golden.
Serve with a sprinkle of fresh chopped parsley and dip in marinara sauce and ENJOY EVERY BITE! 🤤