Deep Fried Macaroni Balls

    7 hours 10 minutes

    This is a great recipe you can make with packet macaroni and cheese. These balls are a great side dish, or as party finger food.

    79 people made this

    Serves: 8 

    • 1 (200g) packet macaroni and cheese mix
    • 2 tablespoons butter
    • 1/4 cup (65ml) milk
    • 1 cup grated Cheddar cheese
    • 3/4 cup cheese spread
    • 1 cup Italian shredded cheese blend
    • 2 cups seasoned bread crumbs
    • 1/2 teaspoon paprika
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon white sugar
    • 1/4 teaspoon salt
    • 1 pinch cayenne pepper, or to taste
    • 4 eggs
    • 3 tablespoons milk
    • 4 cups peanut oil for frying, or as needed

    Preparation:40min  ›  Cook:30min  ›  Extra time:6hours chilling  ›  Ready in:7hours10min 

    1. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni and return to a boil. Cook uncovered, stirring occasionally until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup (65ml) milk and the cheese mix from the packet.
    2. While the macaroni is still hot stir in the Cheddar cheese, cheese spread and Italian cheese blend and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
    3. Line a baking tray with baking paper. Remove the macaroni mixture from the refrigerator and using an ice cream scoop, scoop into balls. Place balls on the prepared baking tray and freeze for at least 2 hours.
    4. Heat oil in a deep fryer or large saucepan to hot.
    5. Whisk the bread crumbs with the paprika, chilli powder, black pepper, sugar and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the balls from the freezer, coat in the egg wash and then coat with breading.
    6. Fry the balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

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    Reviews in English (57)


    You know it's so interesting to read about the frozen middles because it was the first thing that crossed my mind before I even started to make the recipe. This is what I did. I fried according to the recipe (about 3 minutes) and nuked them straight away (time depends on the power of your microwave - should only take a few seconds) So the frozen middle wasn't a problem for me. Now for what I think of these. They were good but for some reason I felt at first that I enjoyed my mac n' cheese more without all this extra effort. Although, I have to say...I started to really enjoy them later down the line! I had these with chicken nuggets for a quick lunch. Good recipe and I can see potential in changing the flavour to suit your personal taste by using different cheeses, etc. Thanks for sharing.  -  17 Jun 2009  (Review from Allrecipes USA and Canada)


    I was hoping these would taste like Arby's Mac & Cheesers (I hope they bring those back!) but they didn't really. They were just okay, I don't know. I guess I just set high expectations for this recipe. They are quite time consuming to make, and just not worth the final product. Sorry for the poor review.  -  12 Mar 2009  (Review from Allrecipes USA and Canada)


    I thought this recipe was awesome... It is so versatile and the possibilities are endless. I've used this recipe quite a few times and have altered it in many ways. I love adding diced jalapeno or maybe some different cheeses. Although I must say, when it comes to adding the pimento cheese spread, I recommend that you NOT use the Kraft version. Use the fresh spread that's usually in the dairy or cheese isle. My kids and fam love this dish any way that I prepare it!! Thanks!  -  25 May 2009  (Review from Allrecipes USA and Canada)