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Crispy Mac and Cheese Balls with Marinara Dipping Sauce

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Imagine creamy mac and cheese rolled into bite-sized balls, then coated in breadcrumbs and fried to crispy perfection. These Mac and Cheese Balls are the ultimate comfort food snack, with a crunchy outside and gooey, cheesy center. Served with a rich marinara dipping sauce, they’re perfect for parties, game nights, or any occasion where you want something fun and delicious!

A close-up shot of golden-brown mac and cheese balls, crispy on the outside and oozing with creamy cheese on the inside. The balls are arranged on a rustic wooden platter, with a small bowl of rich, vibrant marinara sauce in the center for dipping. Garnishes of fresh parsley add a pop of color, and a casual, inviting background with soft, warm lighting emphasizes the crunchy texture of the mac and cheese balls.


Key Information:

  • Preparation time: 20 minutes (plus chilling time)
  • Cooking time: 10 minutes
  • Total time: 30 minutes (plus 2 hours chilling)
  • Number of servings: 24 balls
  • Serving size: 3 balls

Nutritional Information (per serving):

  • Calories: 290 kcal
  • Protein: 10g
  • Carbohydrates: 25g
  • Fat: 16g
  • Fiber: 2g

Ingredients:

For the mac and cheese balls:

  • 3 cups cooked macaroni (300g / 10 oz)
  • 2 cups shredded sharp cheddar cheese (200g / 7 oz)
  • ½ cup grated Parmesan cheese (50g / 2 oz)
  • 2 tablespoons butter (30g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 cup milk (240ml / 8 oz)
  • Salt and black pepper to taste
  • 1 ½ cups breadcrumbs (150g / 5 oz)
  • 2 eggs, beaten
  • Vegetable oil for frying (about 500ml / 2 cups)

For the marinara sauce:

  • 1 tablespoon olive oil (15ml)
  • 1 small onion, finely chopped (75g / 2.5 oz)
  • 2 garlic cloves, minced
  • 1 can (400g / 14 oz) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 teaspoon sugar (optional, to balance acidity)

Method of Preparation:

For the mac and cheese balls:

  1. Make the mac and cheese: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking continuously, and cook until the sauce thickens (about 3-4 minutes). Stir in the cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper.
  2. Combine with pasta: Add the cooked macaroni to the cheese sauce, stirring until evenly coated. Spread the mac and cheese onto a baking sheet and refrigerate for at least 2 hours (or overnight) until firm.
  3. Form the balls: Once the mac and cheese is firm, scoop out small portions (about 1-2 tablespoons each) and roll them into balls.
  4. Coat the balls: Dip each ball into the beaten eggs, then roll in breadcrumbs until fully coated. Repeat for all the mac and cheese balls.
  5. Fry the balls: Heat vegetable oil in a deep skillet or pot to 180°C (350°F). Fry the mac and cheese balls in batches for 3-4 minutes, or until golden brown and crispy. Drain on a paper towel-lined plate.

For the marinara sauce:

  1. Sauté the onion and garlic: Heat olive oil in a small saucepan over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
  2. Add tomatoes and spices: Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld. Adjust seasoning as needed, and add a pinch of sugar if the sauce is too acidic.
  3. Blend if desired: For a smoother sauce, you can blend the marinara using an immersion blender. Serve warm alongside the mac and cheese balls.

Culinary Tips:

  1. Chill the mac and cheese: Chilling the mac and cheese before forming the balls helps them hold their shape while frying.
  2. Double coat for extra crunch: For a thicker, crunchier coating, dip the balls back into the egg and breadcrumbs a second time before frying.
  3. Bake for a lighter option: You can bake the mac and cheese balls at 200°C (400°F) for 15-20 minutes, turning halfway through, for a healthier version.
  4. Experiment with cheeses: For a different flavor, try using a blend of cheeses like mozzarella, Gruyère, or Monterey Jack.
  5. Make ahead: You can prepare the mac and cheese balls ahead of time and freeze them. Just fry them directly from frozen, adding an extra minute or two to the frying time.

FAQs:

  1. Can I freeze the mac and cheese balls? Yes, the uncooked mac and cheese balls can be frozen for up to 3 months. Fry them straight from frozen, adjusting the cooking time slightly.
  2. What other sauces pair well with mac and cheese balls? Besides marinara, you can serve them with ranch, spicy mayo, or a cheesy dipping sauce for extra indulgence.
  3. How do I prevent the mac and cheese balls from falling apart during frying? Make sure to chill the mac and cheese thoroughly before forming the balls and coating them. This helps them stay firm during frying.
  4. Can I make these gluten-free? Yes! Simply use gluten-free breadcrumbs and substitute the flour with a gluten-free alternative, like rice flour or cornstarch, in the cheese sauce.
  5. What oil is best for frying? Vegetable oil or canola oil works best for frying as they have a neutral flavor and a high smoke point.


These crispy Mac and Cheese Balls with Marinara Dipping Sauce are the perfect fusion of crunchy and creamy textures, making them an irresistible snack or appetizer. Whether you’re serving them at a party or enjoying them as a fun dinner treat, these bite-sized delights are sure to be a hit with everyone!

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