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Crispy on the outside, creamy on the inside bite-sized baked mac and cheese balls made from chilled macaroni and cheese, breaded and baked to golden perfection. Perfect as an appetizer, party snack, or kid-friendly finger food.

Ingredients

Scale
  • 1 batch macaroni and cheese, prepared as directed and well chilled (store-bought or homemade, author used one 5.5-ounce box Kraft)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • About 1 cup breadcrumbs (seasoned if preferred; author used unseasoned Trader Joe’s breadcrumbs)
  • 4 tablespoons olive oil, divided

Instructions

  1. Prepare 1 batch of macaroni and cheese according to package or preferred homemade recipe. Transfer to a sealed container and refrigerate for at least 12 hours, up to 3 days, to allow it to firm up.
  2. About 15 minutes before shaping, place the chilled mac and cheese in the freezer to quick-chill.
  3. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper, silicone mats, or foil.
  4. Drizzle 1 tablespoon olive oil on each baking sheet and spread evenly to lightly coat the surface. Set aside.
  5. Set up a breading station with three shallow bowls: one with 1/2 cup flour, one with 2 beaten eggs, and one with about 1 cup breadcrumbs.
  6. Remove mac and cheese from freezer. Using a 1-inch cookie scoop, tablespoon, or your hands, scoop and form balls about 1 inch in diameter. Press gently to compact if needed.
  7. Roll each ball first in flour, then dip briefly in beaten eggs, and finally coat thoroughly with breadcrumbs.
  8. Place the coated balls on the prepared baking sheets, spacing them about 10 per sheet.
  9. Bake on the middle oven racks for 10 minutes.
  10. Remove trays from oven. Drizzle remaining olive oil (1 tablespoon per tray) over the balls, spread around, and flip each ball so the unbrowned side faces up.
  11. Return to oven and bake for another 7 to 10 minutes, until the balls are golden and crunchy all over.
  12. Remove from oven and serve hot immediately for best texture and flavor.

Notes

Chill your mac and cheese thoroughly before shaping to help the balls hold their shape better., Drizzling olive oil halfway through baking enhances even browning and crispiness., Use parchment paper, silicone mats, or aluminum foil on baking sheets for easy cleanup and crispier crust., Balls should be about 1 inch in diameter to balance interior creaminess with exterior crispiness., These balls reheat well in the oven at 350°F for 8–10 minutes; avoid microwaving to keep crust crisp., They freeze nicely either after baking or before baking (after flash freezing)., Substitute panko breadcrumbs or crushed crackers for different textures., Optional fillings include small cubes of cheeses or cooked meats, but avoid overstuffing to maintain shape., For vegan adaptation, use dairy-free mac and cheese, vegan binders (aquafaba, commercial egg replacer, thick flax egg), and vegan breadcrumbs.

Nutrition

Find it online: https://cookingcrumbs.com/macaroni-and-cheese-baked-cheese-balls-forkandpan/