Fried Mac and Cheese Balls

With a crunchy potato chip coating and a flavor reminiscent of pimiento cheese, these fried mac and cheese balls are one of those finger foods that will disappear quickly at any gathering, be it Thanksgiving, the Super Bowl, or fancy dinner party. Though you'll need to plan ahead (the macaroni mixture needs to chill for at least two hours), this recipe is delightfully easy.

The dredging set up is much like the three-part breading situation you're used to when making chicken parmesan. If frying sounds intimidating, use an instant-read thermometer to make the process foolproof. There's a slim chance you'll have any leftovers, but if you do, return them to crispy, melty perfection in the oven.

How does the mac and cheese hold together?

This recipe starts with a homemade macaroni and cheese that's intended to be chilled, rolled into a ball, and deep-fried. On the stovetop, you'll notice that it's thicker because per pound, there's much less milk (and still a good amount of cheese) than there typically is in more traditional stovetop and baked versions. 

Why won't my mac and cheese balls stick together?

It's absolutely crucial that you chill the mac and cheese in the fridge for several hours before trying to roll the balls. This gives the mac and cheese a chance to firm up so the balls hold together. 

What's the best cheese for mac and cheese?

Meltability is key. In this recipe, different types of cheese like sharp cheddar and creamy Monterey jack compliment the pimiento peppers. Gruyère, fontina, and mozzarella are also good options.

Can I make this recipe ahead of time? 

Once the mac and cheese balls are coated, freeze them in an air-tight container. Then proceed with frying as instructed. (No need to defrost them first!)

What do you serve with fried mac and cheese balls?

Creamy on the inside and crisp on the outside, mac and cheese balls are perfect as is. But if you're a big fan of dipping, homemade ranch dressing and marinara sauce play well with these fried bites.