Fried Macaroni and Cheese Balls

These Fried Macaroni and Cheese Balls take everything you love about mac and cheese, add crispy bacon, and transform it into golden-brown, bite-sized morsels of pure joy.

The contrast between the crunchy panko coating and the gooey, cheesy center creates a texture experience that’ll make your taste buds do a happy dance.

What makes these mac and cheese balls truly special is the double cheese blend and bacon infusion. We’re talking sharp cheddar for that classic tang, Monterey Jack for incredible meltability, and bacon that adds both smoky flavor and tiny crispy bits throughout.

Plus, using the bacon grease in the roux adds an extra layer of savory goodness that elevates these bites from good to absolutely unforgettable.

Ingredients

For the Bacon Mac and Cheese:

• 284 g bacon (approx. 14 strips)
• 227 g elbow macaroni
• 30 g bacon grease or unsalted butter
• 16 g all-purpose flour
• 270 ml milk
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ⅛ teaspoon ground cayenne pepper
• ⅛ teaspoon ground nutmeg
• 227 g sharp cheddar cheese, shredded
• 227 g Monterey Jack cheese, shredded

For the Breading:

• 125 g all-purpose flour
• ¼ teaspoon fine sea salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon onion powder
• 2 large eggs, beaten
• 180 g seasoned panko breadcrumbs
• Vegetable oil for frying

Steps

To Make the Bacon Mac and Cheese:

1. Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil, then place the bacon strips side-by-side without overlapping. This ensures even cooking and maximum crispiness.
2. Cook the bacon for 10-15 minutes until it reaches your desired level of crispiness. Check after 10 minutes as oven temperatures can vary significantly. Look for bacon that’s turned a deep reddish-brown color with crisp edges. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate to absorb excess grease.
3. Once cool enough to handle, chop the bacon into small, bite-sized pieces (about ¼-inch pieces work best). Set aside 2 tablespoons (30g) of the bacon grease if using – this adds incredible flavor to your mac and cheese base.
4. Bring a large pot of lightly salted water to a rolling boil. Add the macaroni and cook for 7 minutes or according to package directions until al dente (still slightly firm). Don’t overcook as the pasta will continue to soften when mixed with the hot cheese sauce. Drain the noodles thoroughly, rinse with cold water to stop the cooking process, and set aside.
5. In a large saucepan over medium heat, add the reserved bacon grease (or butter). When melted and shimmering, whisk in the flour to create a roux, cooking until bubbling and slightly golden, about 1-2 minutes. The mixture should smell nutty but not burnt. Add the milk in a thin, steady stream while continuously whisking to prevent lumps from forming. Season with salt, pepper, garlic powder, cayenne pepper, and nutmeg, then bring to a gentle simmer and cook for 2 minutes until thickened enough to coat the back of a spoon.
6. Remove the pan from heat and immediately mix in both cheeses, a handful at a time, waiting for each addition to melt before adding more. Once all cheese is melted and the sauce is smooth, fold in the macaroni and chopped bacon until evenly combined. The mixture should look creamy and thick; if it appears too soupy, return to medium heat and cook for 2-3 minutes more, stirring constantly, until it thickens. (If your noodles are sticking together, give them another quick rinse under cold water to separate them before adding to the cheese sauce.)
7. Line a 9×9-inch baking pan with plastic wrap or parchment paper, leaving overhang on the sides for easy removal later. Spread the bacon mac and cheese evenly into the pan, pressing down slightly to eliminate air pockets. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or ideally overnight, until completely firm and cold.

To Make the Mac and Cheese Bites:

8. Once the mac and cheese is thoroughly chilled and firm, use the overhanging plastic wrap or parchment to lift the entire block onto a cutting board. With a long, sharp knife, cut the block into 6 even strips vertically, then cut 6 even strips horizontally to create 36 squares. Alternatively, use a cookie scoop to portion out about 2-3 tablespoons at a time and use your hands to shape into balls, compressing slightly to ensure they hold together. (Your hands will get messy with this method, but running them under cold water between batches helps.)
9. Set up a breading station with three separate bowls. In the first bowl, whisk together the flour, salt, pepper, and onion powder. In the second bowl, beat the eggs until smooth and no streaks remain. In the third bowl, place your seasoned panko breadcrumbs. Having everything in a row makes the process much more efficient.
10. One by one, dip each macaroni bite first into the flour mixture, coating completely and shaking off any excess. Next, dip into the beaten egg, allowing excess to drip off. Finally, roll in the panko breadcrumbs, pressing gently to ensure even coating on all sides. Place each coated bite on a parchment paper-lined baking sheet, leaving space between each one. Once all bites are coated, transfer the baking sheet to the freezer for 15-30 minutes to firm up before frying. This crucial step helps them hold together during frying.
11. In a large, heavy-bottomed pot or deep fryer, heat at least 2 inches (5 cm) of vegetable oil to 360°F to 370°F (180°C to 190°C). Use a candy or deep-fry thermometer for accuracy – oil that’s too cool will make greasy bites, while oil that’s too hot will burn the coating before the inside warms through.
12. Working in small batches of 3-4 bites at a time to avoid overcrowding and dropping the oil temperature, carefully lower the mac and cheese balls into the hot oil. Fry for 4-5 minutes per batch, gently turning occasionally with a slotted spoon, until they’re golden brown on all sides. Watch for even browning – they should be a deep amber color, not pale or dark brown.
13. Remove the bites with a slotted spoon or tongs, and drain them on a paper towel-lined plate to absorb excess oil. Allow them to cool for 1-2 minutes before serving, as the interior will be extremely hot. Finish with a light sprinkle of flaky salt while still hot, serve immediately, and enjoy while the contrast between the crispy exterior and gooey interior is at its peak!

Smart Swaps

• Use whole wheat macaroni instead of regular for more fiber (same cooking time, slightly nuttier flavor)
• Substitute smoked gouda for the Monterey Jack for a more complex, smoky flavor
• Try turkey bacon instead of regular bacon to reduce fat content (but cook for 2-3 minutes less as it crisps faster)
• Use gluten-free panko and gluten-free flour in equal amounts for a celiac-friendly version

Make It Diabetes-Friendly

• Replace regular macaroni with Fiber Gourmet Light pasta (reduces carbs by 40% per serving)
• Use reduced-fat cheese and increase spices to maintain flavor intensity (saves approximately 30 calories per bite)
• Make smaller, 1-tablespoon sized bites to better control portion size (yields 72 bites at 78 calories each)
• Air fry instead of deep frying: spray with olive oil cooking spray and cook at 400°F (200°C) for 8-10 minutes, turning halfway

Pro Tips

• Freeze the formed mac and cheese balls for 30 minutes before breading for easier handling
• If the cheese sauce seems grainy, add 1 tablespoon of cream cheese to help emulsify
• For extra crunch, double-dip in egg and breadcrumbs for a thicker coating
• Serve with a side of warm marinara sauce or sriracha mayo (mix 1 part sriracha with 3 parts mayonnaise) for dipping