Crispy Easy Mac and Cheese Balls made with elbow macaroni, cheddar cheese, Monterey Jack, milk, eggs, and crushed potato chips.
Table of Contents
I didn’t set out to create Easy Mac and Cheese Balls. Honestly, they kind of happened by accident — the best kind of accident. It was one of those evenings where the fridge held leftover mac and cheese, a half-used bag of kettle chips, and not much motivation. You know the feeling.
I remember standing there, staring into the fridge like it might give me answers, thinking, This mac is good… but it could be better. And then the thought popped in — not fully formed, not logical — What if I rolled it up and fried it?
I wasn’t convinced it would work. I mean, mac and cheese isn’t exactly known for its structural integrity. But once that first Easy Mac and Cheese Ball hit the oil and came out golden, crunchy, and unapologetically cheesy? Yeah. That was it. The kind of recipe that feels a little ridiculous and completely right at the same time.
Why you’ll Love These Easy Mac and Cheese Balls?
There’s something about Easy Mac and Cheese Balls that messes with your self-control. They’re small, which tricks your brain into thinking one more is reasonable. Then suddenly the plate is empty and you’re pretending you only ate three.
What I love is the contrast. The inside is creamy and familiar — classic mac and cheese comfort — while the outside is loud and crunchy thanks to crushed potato chips. Breadcrumbs are fine, sure, but chips? Chips bring personality. And stuffing them with mozzarella is optional… but if we’re being honest, it’s also the moment everyone remembers.
These aren’t fancy. They’re not trying to impress a food critic. They’re trying to make people happy. And they do a really good job at that.
Ingredient Notes
Before you jump in, here’s what I’ve learned from making Easy Mac and Cheese Balls more times than I probably should admit.
- Elbow Macaroni – It’s not exciting, but it works. The shape holds the sauce without falling apart later, which matters more than you think.
- Cheddar + Monterey Jack – Cheddar brings the sharpness. Monterey Jack smooths things out. I’ve tried all-cheddar before and… it was okay, but not my favorite.
- Milk, Cream, Evaporated Milk – This combo sounds fussy, but it keeps the sauce rich without breaking. You don’t have to overthink it, but it helps.
- Dijon Mustard – No, it won’t taste like mustard. It just gives the cheese depth. Skip it if you want, but I usually don’t.
- Potato Chips – Kettle chips are sturdier and crunchier. Regular chips work, but they’re a little more fragile.
- Mozzarella (Optional) – I say optional, but emotionally? It feels necessary.
How to Make Easy Mac and Cheese Balls?
- Start with the cheese sauce. Melt the butter, stir in the flour, and cook it just long enough to lose that raw flour smell — about a minute. Nothing dramatic here. Just steady stirring and patience.
- Whisk in the evaporated milk, whole milk, and cream slowly. This part can feel tedious, but once it thickens, you’ll see why it matters. Season with Dijon, garlic powder, smoked paprika, salt, and pepper. Taste it. Adjust. This is where the sauce becomes yours.
- Turn the heat down and fold in the cheeses. If it looks grainy, don’t panic — it happens. An immersion blender fixes it fast, and no one needs to know. Stir in the cooked macaroni, spread everything into a baking dish, and chill it completely. Cold mac and cheese is not glamorous, but it’s essential for forming Easy Mac and Cheese Balls that actually hold together.
- Once chilled, scoop the mac into portions, tuck mozzarella into the center if you’re using it, and gently roll. Dredge through egg, then coat generously in crushed potato chips. Fry at 350°F until golden and crisp — about 2 to 4 minutes. Don’t overcrowd the pot. I’ve tried. It never ends well.
Storage Options
If you somehow end up with leftovers, Easy Mac and Cheese Balls keep in the fridge for about three days. Reheat them in the oven or air fryer — the microwave works, but you’ll lose that crunch.
They also freeze beautifully before frying. Just freeze solid, store in a bag, and fry straight from frozen when the craving hits. It feels like cheating, but in a good way.
Variations & Substitutions
You can absolutely play around with these. Add bacon. Swap in pepper jack. Toss in jalapeños if you like heat. Use panko instead of chips if that’s what you’ve got — it’s still good, just less salty-crunchy.
You can bake or air fry Easy Mac and Cheese Balls, too. They’re lighter that way. Still tasty. Just… different. I won’t tell you which is better. Okay, maybe I will. Fried wins. But baked is respectable.
What to Serve with Easy Mac and Cheese Balls?
These beg for dipping. Marinara, ranch, honey mustard, spicy aioli — all solid choices. They also work surprisingly well alongside sliders, wings, or a simple salad if you’re aiming for balance (or at least the illusion of balance).
Or just eat them straight off the rack while “testing.” Sound familiar?
FAQ:
Can I make these ahead of time?
Yes, and honestly, you should. Cold mac rolls better and fries cleaner.
Why are mine falling apart?
Usually the mac wasn’t cold enough or the oil temp dropped too low. Both matter more than you’d expect.
Do I really need the mozzarella center?
No. But when you cut one open and see that stretch… yeah. You’ll get it.
If you make these Easy Mac and Cheese Balls, I genuinely want to know how it went. Did you tweak them? Fry them twice? Eat one too hot and regret it immediately? Same. Tell me — I can’t wait to hear what you think.
Easy Mac and Cheese Balls
Ingredients
- 1 lb elbow macaroni cooked according to package instructions and cooled
- 1 lb cheddar cheese freshly grated
- 8 oz Monterey Jack cheese freshly grated
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 12 oz evaporated milk
- 1½ cups whole milk
- ½ cup heavy cream
- 2 tablespoons Dijon mustard divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 7 oz kettle-cooked potato chips finely crushed
- 3 large eggs beaten
- Fresh mozzarella cheese cut into small pieces (optional, for stuffing)
- Kosher salt and freshly ground black pepper to taste
- Neutral frying oil as needed
Instructions
- In a large saucepan set over medium-high heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute to form a roux.
- Gradually whisk in the evaporated milk, whole milk, and heavy cream. Bring the mixture to a gentle boil, whisking continuously, until thickened.
- Season the béchamel sauce with 1 tablespoon of Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed.
- Reduce the heat to low and gradually fold in the grated cheddar and Monterey Jack cheeses until fully melted and incorporated. If the sauce appears grainy, blend briefly with an immersion blender until smooth.
- Stir the cooked macaroni into the cheese sauce until evenly coated. Transfer the mixture to a 9×13-inch baking dish, spread evenly, and refrigerate until completely chilled.
- Prepare a breading station with one bowl of crushed potato chips and another bowl containing the beaten eggs mixed with the remaining 1 tablespoon Dijon mustard.
- Heat frying oil in a deep pot to 350°F (175°C).
- Using a medium ice cream scoop, portion the chilled mac and cheese into uniform balls. If desired, insert a small piece of mozzarella into the center of each portion and gently shape into a ball.
- Dip each ball into the egg mixture, then coat thoroughly with crushed potato chips. Place on a baking sheet while repeating with remaining portions.
- Fry the mac and cheese balls in batches, 4–6 at a time, until golden brown, approximately 2–4 minutes per batch, maintaining oil temperature throughout.
- Remove from the oil and drain on paper towels or a wire rack. Season lightly with salt and serve warm with preferred dipping sauces.
Notes
